Go Back
arachuvitta vengaya sambar

arachuvitta vengaya sambar / vengaya sambar for rice

Print Recipe Pin Recipe
Total Time 25 minutes
Course: Breakfast, dinner, Lunch, Main Course
Cuisine: Indian, SouthIndian
Ingredients Method Notes

Ingredients
  

To roast and grind:

  • Oil - 1 tsp
  • Grated coconut - 3-4 tbsp

  • Red chillies - 4-5

  • Pepper - 1/2 tsp

  • Coriander seeds/kothamalli - 2 tsp

  • Bengal gram dal/kadala paruppu - 1 tsp

To make sambar:

  • Oil/ghee - 1 tbsp
  • Mustard seeds - 1 tsp
  • salt to taste
  • Turmeric powder - 1 tsp
  • Some chopped coriander
  • asafoetida - 1/2 tsp
  • Small onions(whole) - 1/2 cup

  • Toordal/thuvaram paruppu(boiled) - 1 cup

  • Fenugreek/vendhyam - 1 tsp

  • Red chillies broken - 2

  • Vegetables(Drumstick and brinjal) - 1/2 cup

  • Tamarind extract from small lemon sized ball

  • Pinch of jaggery(optional)

Method
 

  1. Cook dal in pressure cooker mash well and keep.
    2.Keep a kadai add oil roast golden the given ingredients till golden add coconut and grind to a smooth paste by adding water and keep.
    3.Keep a kadai with ghee or oil add mustard to splutter with hing, curry leaves and redchillies.
    4.Add small onions then the veggies with needed salt.
    5.Mix masala paste with mashed dal and keep.
    6.Add tamarind and needed water to boil.
    7.After the veggies are cooked add the masala dal mixture to this and adjust the consistency with some turmeric(pinch of jaggery can be added its optional).
    8.Let it boil for five minutes switch off the stove and serve with rice.
    arachuvitta vengaya sambar

Notes

I have not added vendhyam for grinding you can add if you want.
I have added combination of toor and moongdal for taste you can add toor dal alone and make this sambar.
A bit of jaggery can be added but its optional.
Switch off the stove before it becomes too thick as after cooling it will thicken further.
Use ghee instead of oil for nice taste and flavour.