Tamil Nadu Style Vengaya Sambar Recipe (Pearl Onion Sambar)
Vengaya Sambar, also known as Pearl Onion Sambar, is a beloved South Indian dish hailing from Tamil Nadu. Its robust flavors and perfect balance of tangy, spicy, and savory notes make it a comforting staple in many households. This dish combines the earthy flavor of toor dal (split pigeon peas) with the sweetness of pearl onions, a burst of tanginess from tamarind, and the aromatic spices of a traditional sambar powder. It’s a versatile recipe that pairs beautifully with idlis, dosas, or steamed rice, making it a must-have for your South Indian culinary repertoire.
Ingredients & Nutritional Information
Ingredients
Here’s what you’ll need to prepare this flavorful Vengaya Sambar:
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1 cup |
| Pearl Onions (Sambar Onions) | 1 cup |
| Tomato (chopped) | 1 medium |
| Tamarind Water | 1 cup |
| Sambar Powder | 2 tablespoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Mustard Seeds | 1/2 teaspoon |
| Fenugreek Seeds (Methi Seeds) | 1 teaspoon |
| Dry Red Chilies | 2 |
| Asafoetida (Hing) | A pinch |
| Curry Leaves (roughly torn) | 1 sprig |
Nutritional Information (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Fat | 3 g |
| Sodium | 300 mg |
This recipe yields 4 servings and is ideal for a vegetarian and healthy diet.
Instructions
Follow these steps to create this delectable Tamil Nadu Style Vengaya Sambar.
Step 1: Prepare the Toor Dal
- Rinse the toor dal under cold running water and drain well.
- In a pressure cooker, combine the toor dal with 2 cups of water, turmeric powder, and a pinch of salt.
- Cook for about 5 whistles or until the dal is soft and fully cooked.
- Once the pressure releases naturally, open the cooker and mash the dal until smooth. Set it aside.
Step 2: Roast the Pearl Onions
- Heat a teaspoon of oil in the pressure cooker on medium heat.
- Add the pearl onions and roast them for 4–5 minutes until they are golden and aromatic.
- Stir occasionally to ensure even roasting.
Step 3: Build the Sambar Base
- Once the onions are roasted, add the chopped tomato, sambar powder, turmeric powder, tamarind water, and salt.
- Mix everything well and let the mixture simmer for a minute.
- Close the lid of the pressure cooker and cook for 2 whistles.
- Turn off the heat and let the pressure release naturally.
Step 4: Combine the Dal and Sambar Base
- Open the pressure cooker and gently mix in the mashed toor dal.
- Stir well to combine, ensuring the dal and sambar base blend into a smooth, uniform consistency.
- Taste and adjust the salt as needed.
Step 5: Prepare the Tadka (Tempering)
- Heat a small tadka pan (tempering pan) with a teaspoon of oil.
- Add mustard seeds and let them splutter.
- Add fenugreek seeds, dry red chilies, and a pinch of asafoetida. Sauté for a few seconds until aromatic.
- Toss in the curry leaves and let them sizzle briefly.
Step 6: Final Touches
- Pour the prepared tempering over the sambar and bring it to a brisk boil for about a minute.
- Garnish with freshly chopped coriander leaves for added freshness and aroma.
- Transfer the sambar to a serving bowl and keep it warm until ready to serve.
Serving Suggestions
- Pair this aromatic Vengaya Sambar with Homemade Soft Idlis, crispy Ghee Roast Dosas, or a dollop of Coconut Chutney for a classic South Indian breakfast.
- For a wholesome lunch, serve the sambar with Steamed Rice and a side of Beetroot Thoran or Cabbage Poriyal.
Tips for Perfect Vengaya Sambar
- Choosing Tamarind: Freshly extracted tamarind pulp gives the best flavor. Adjust the tanginess by varying the quantity of tamarind water.
- Homemade Sambar Powder: If possible, use a homemade sambar powder for a more authentic taste. Store-bought versions also work well.
- Consistency: Adjust the consistency of the sambar by adding water gradually. It should neither be too thick nor too watery.
- Vegetable Variations: While pearl onions are traditional, you can add drumsticks, carrots, or brinjal for added variety.
- Curry Leaves: Fresh curry leaves add a burst of flavor; don’t skip them!
Storage & Make-Ahead Tips
- Refrigeration: Store leftover sambar in an airtight container and refrigerate for up to 2 days. Reheat gently before serving.
- Freezing: Sambar can be frozen for up to a month. Thaw in the refrigerator overnight and reheat thoroughly.
- Meal Prep: Cook the toor dal and roast the onions in advance to save time on busy mornings.
Vengaya Sambar is a delightful medley of earthy flavors and a quintessential addition to any South Indian meal. Its simplicity, nutritional richness, and soul-warming qualities make it a favorite among sambar varieties. Whether you’re hosting a South Indian-themed brunch or enjoying a cozy family dinner, this recipe will bring authentic Tamil Nadu flavors right to your table.
Enjoy your homemade Tamil Nadu Style Vengaya Sambar with love!
