Arachuvitta vengaya sambar is a tasty sambar recipe made using freshly ground Sambar masala. This is a lentil-based onion gravy, cooked in tamarind sauce, popular in South Indian cuisine. The addition of shallots to this sambar gives a delicious aroma. My mother used to make this Arachuvitta vengaya sambar whenever we had guests at home. Also, we make this on the previous day of Deepavali along with potato curry. The classic combo of Vengaya sambar and urulai kizhambu curry is very popular in Tamil brahmin cuisine.
In our cuisine, we don’t add onions to any other sambar. If we are making drumstick sambar or capsicum sambar or mullagi sambar, it is exclusively using those veggies only. We don’t add onions to that. So this sambar is very special for us by adding only the small onions. The aroma of the sambar made using small onions and freshly ground masala is the highlight of this recipe.
Also, check out, kalyana sambar, udipi sambar, Drumstick leaves sambar, Hotel sambar, Capsicum sambar, Vendakkai sambar with fresh masala.
Cook the toor dal with 1 cup water and ½ tsp turmeric powder, in a pressure cooker for 4-5 whistles.Once the pressure is released take out and mash it well and keep aside.
Soak a lemon sized tamarind in hot water for 10 minutes and extract 1.5 cups of tamarind juice.
In a pan add 2 tsp of oil and add the coriander seeds, chana dal, fenugreek seeds, and red chilis.Roast in medium flame till the dal turns golden brown.Add the coconut and switch off the flame.
Once it is cool grind this into a smooth paste. Add little water while grinding
In a pan add 1 tbsp of oil and add the mustard seeds.Once the mustard seeds splutter, add the peeled small onions.Saute till it turns slightly golden brown.
Now simmer the flame and add the tamarind water.Add the sambar powder, ½ tsp turmeric powder, salt and asafoetida.
Let this boil for 5-7 minutes.Now add the cooked toor dal and the ground coconut paste.Add ½ cup of water to adjust the consistency.
Mix well and let this boil for 2 minutes.Add 1 tsp of ghee to this. This enhances the flavor of the sambar.Add curry leaves.Switch off the flame and add finely chopped coriander leaves.Vengaya sambar is ready.
Pair it with the classic potato curry and enjoy it with plain rice.
Sambar without tomato…i haven’t tried!:)Shall try your version soon! http://www.indianrecipecorner.com homestylevegfood.blogspot.in Yesterday I made this version of arachu-utta sambar for my fiance. He just loved it. He ate three servings of sambar with rice 🙂 Sooo happy 🙂 The credit goes to you 🙂 Thanks once again 🙂
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