Coriander seeds

Mustard seeds

1 cup
1 teaspoon

Cumin seeds

11/2 teaspoons

Fenugreek seeds (methi dana)

2 teaspoons

Bedgi whole dry chillies

13

Curry leaves,dried

20

Asafoetida

3/4 teaspoon

Turmeric powder

1/2 teaspoon

Method
Dry roast coriander seeds, mustard seeds, cumin seeds, fenugreek seeds and whole dry red
chillies. Cool and grind with curry leaves, asafoetida and turmeric powder. Cool and store in
airtight container.
INGREDIENTS
For 3 people

Tamarind Big gooseberry size

Turmeric powder 1/4 tsp

Salt & water as needed

Drumstick 1 no ( chopped length wise of pointer finger size)

To pressure cook:

Toor dal 1/3 cup

Turmeric powder 1/4 tsp

Oil a drop

Hing 1/4 tsp

Water As needed

To roast & grind:

Cooking oil 2 tsp

Fenugreek seeds 3/4 tsp

Dhania / coriander seeds - 1 tbsp

Channa dal 2 tsp

Red chillies - 5 nos (adjust as per ur taste. Use upto 7 )

Rice 1/2 tsp(optional)

Hing 1/4 tsp

Grated coconut 1 tbsp

To saute:

Cooking oil 1 tbsp

Small onions/ sambar onion 1/2 cup ( 10 - 15 nos)

Tomato 1 no (optional) ( i dint use)

Curry leaves a few

To temper:

Ghee 1tsp

Mustard seeds 1 tsp

Jeera / cumin seeds 3/4 tsp

Red chillies 2 no (pinched into two)

Curry leaves - few

To garnish:

Coriander leaves few chopped finely..

METHOD

Pressure cook toor dal adding turmeric powder , hing and a drop of

oil.

In a kadai , add a drop of oil and roast all the ingredients given under
to roast n grind in the same order. Make sure nothing gets
burnt..Roast under medium flame till nice aroma rises.

Add grated coconut at the end , mix well and switch off the flame.It
will get roasted in that heat itself. Powder them in a mixie..

In a wide mouthed kadai , heat oil,saute the small onions,curry leaves

.. Onions should be sauteed very well with a nice aroma..

After it is sauted , add the tamarind extract , drumstick pieces ,

turmeric powder & salt..Add some raw curry leaves & a pinch of
hing when it boils.

Cover & cook till the drumstick is done.

Now open the pressure cooked dal and mash it well..It should be well
mashed.

After adding the dal, add the powdered spices .. Mix well without
forming lumps.

Let it boil for few minutes. It thickens. Add water if necessary.

Check for salt..

Switch off the flame and garnish with coriander leaves.

Last but not the least , temper all the ingredients given under to
temper in ghee & add to sambar. Cover it with a lid to retain the
aroma. Serve after 15 30 mins..

Enjoy with rice , potato curry and papad !!

NOTES
The link for potato curry ive given is not brahmins style. If u make their
method just omit the ginger , garlic & onions .. cut the potato into very small
cubes and roast in oil adding red chilli powder ,turmeric & salt. This is the
way they make potato curry..Ill try to post it soon..

For variations , add 1/2 tsp of sambar powder along with the tamarind
extract.

Chopped tomato can be used along with onions.Saute it till its mushy
and then add tamarind extract.

Instead of adding the spices along with dal ,u can saute the ground
spices before adding tamarind extract which gives additional flavour.

Adjust the red chillies according to ur taste ..

Dal should be mashed well.

U can also use vegetables like carrots, potatoes, brinjal along with
drumstick.

Ingredients

2 tomatoes - chopped
1 cup yellow lentil (tur dal)
1/2 cup of drumsticks
1 onion - chopped
1/2 cup tamarind extract
A pinch of turmeric powder
Salt - to taste
Dry ingredients:
1/2 cup bengal gram (yellow chana dal)
6 whole red chillies
3 Tbsp coconut - desiccated
1 tsp coriander seeds

1 tsp fenugreek seeds (methi)

Oil
Powder ingredients:
1 tsp sambhar powder
1 tsp red chilli powder
1/2 tsp turmeric powder
Seasoning ingredients:
1 tsp fenugreek (methi)
2 1/2 tsp urad dal
Few curry leaves
Method

Boil the yellow dal in a pressure cooker, mash it and keep aside. Heat 1 tsp of oil in a pan and
saute all the dry ingredients for 2-3 mins.
Then, grind them together with some water making a paste. Keep aside. Cook the drumsticks
with a pinch of turmeric powder in some water. Remove from fire when soft.
Heat 1 tsp of oil in a pan and saute the onions till they turn golden brown. Add tomato,
ground masala and the powder ingredients with some water. Stir well.
Add the drumsticks, tur dal and the tamarind extract. Mix well. Add two cups of water and let
it cook for 15-20 min on medium heat.
In another pan heat 2 tbsp oil and add all the seasoning ingredients. Let it simmer till they
begin to crackle.
Then mix these seasoning ingredients in the sambar and serve hot.
INGREDIENTS:
TOOR DAL

1/2 CUP

TAMARIND EXTRACT

3/4 CUP

SAMBAR POWDER

1 TSP

TURMERIC POWDER

1/4 TSP

SAMBAR ONION| SHALLOTS

20 NO

CORIANDER SEEDS

1 TBLSP

CHANNA DAL

1 TBLSP

RED CHILLI

2 NO plus 1 NO

COCONUT SHREDDED

2 TBLSP

OIL

1 TBLSP

ASAFOETIDA

2 PINCHES

MUSTARD SEEDS

1/4 TSP

FENUGREEK
SEEDS(VENDAYAM)

1/8 TSP

SALT

TO TASTE

CURRY LEAVES

FEW

METHOD:

Cook the toor dal with 1 and 1/2 cup of water in pressure cook till 3 whistles.

Peel the skin of the onions and wash this nicely.

Make tamarind extract from a gooseberry sized tamarind soaked in hot water.

In a pan add oil and throw in the mustard seeds , fenugreek seeds and 1 red chilli
broken into pieces.

Add the sambar onion and saute in a medium low flame till the onions become turned
golden brown.

Add the tamarind extract and add sambar powder, salt, turmeric powder and
asafoetida and let this boil till the onions become soft and gets cooked. Do this in a
medium low flame.

Meanwhile in a small pan, add a tsp of oil and roast the channa dal, coriander seeds,
redchillis till they become golden brown. When it is done add coconut to this and
allow this to cool.

Grind this into a smooth paste adding little water and keep aside.

Add the cooked toordal to the boiling tamarind mixture and add the ground masala to
this and mix gently.

Add little water to reach the right sambar consistency.

I added 1/3 cup of water.

Bring this to a nice boil without getting the sambar burnt at the bottom.

Garnish with curry leaves and corinader leaves.

Serve hot with rice and Potato curry

Technorati Tags: Vengaya sambar,onion sambar,tamil brahmin recipes,arachuvitta sambar

recipes,southindian sambar recipes
Ingredients:
Lentils (Toor Dal/Tuvaram paruppu) - 1 cup
Vegetables (any - Drumstick/Plaintain/Flat beans) - 1 cup
Small Onions (Madras Sambhar Onions) - 1 cup, skin peeled and washed
Asafoetida powder - 1/2 teaspoon
Curry leaves - few
Mustard seeds - 1/2 teaspoon
Red chillies - 2
Tamarind - small lemon sized
Coriander leaves - few
Oil - 1 tablespoon
Salt to taste
For paste:
Red chillies - 3
Coriander seeds - 1 Tablespoon
Black gram (Urad dal/Uzhunthu) - 1/2 Tablespoon
Split chickpeas (Channa Dal/Kadalai paruppu)- 1/2 Tablespoon
Raw rice - 1 teaspoon

Fenugreek seeds - 1/2 teaspoon

Grated coconut - 3/4 cup
Oil - 1/2 teaspoon
Method:
Roast all the paste ingredients in oil, except coconut. Grind the roasted
ingredients and coconut to a fine paste. Add very little water if needed.
Soak tamarind in 1/2 cup of warm water for 15 minutes. Extract the juice and
keep aside.
Pressure cook lentils, smash it ad keep aside. In a big pan, add all vegetables,
small onions, 1/4 teaspoon of asafoetida powder, smashed lentils, 1 cup of water.
Bring it to a boil, until all vegetables are cooked.
Add tamarind extract, grinded paste, salt to taste to it. Allow it to boil, but keep
stirring.
Meanwhile, in a small pan, add 1 tablespoon of oil, Splitter mustard seeds in it,
add red chillies, curry leaves, 1/4 teaspoon asafoetida powder and fry for a
minute. Transfer it to the boiling curry and mix well.
Garnish with coriander leaves and serve hot with rice.