Thakkali Vengaya Sambar Recipe – Tomato Onion Sambar
Description:
Thakkali Vengaya Sambar, also known as Tomato Onion Sambar, is a vibrant and delicious South Indian dish that strikes a perfect balance between sweetness, tanginess, and spiciness. Made from fresh tomatoes, small sambar onions, and a blend of aromatic homemade sambar powder, this dish is a comforting staple in many South Indian homes. The tanginess from tamarind, paired with the rich flavors of mustard, curry leaves, and dry red chilies, creates a savory delight that can be enjoyed with steamed rice or idli for lunch or dinner.
Cuisine: South Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Pearl onions (Sambar Onions) | 1 cup, peeled |
| Tomatoes | 2, diced |
| Tamarind Water | 1 cup, freshly squeezed |
| Sambar Powder | 1 tablespoon |
| Salt | To taste |
For Seasoning
| Ingredient | Quantity |
|---|---|
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry leaves | 1 sprig |
| Dry Red Chillies | 2 |
| Sesame (Gingelly) Oil | 1 tablespoon |
For Garnish
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Leaves | 4 sprigs, roughly chopped |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4-5
Instructions
-
Prepare the Toor Dal:
- Wash the toor dal thoroughly and soak it in water for about 10 minutes.
- Transfer the soaked dal to a pressure cooker and add 2 cups of water.
- Pressure cook the dal for 3-4 whistles, then turn off the heat and let the pressure release naturally.
- Once the pressure has released, open the lid, and using a potato masher, mash the dal well. Set aside.
-
Cook the Tomato-Onion Mixture:
- In the same pressure cooker, add the peeled pearl onions (sambar onions) and diced tomatoes along with freshly squeezed tamarind water, sambar powder, salt, and 1/4 cup of water.
- Close the lid of the cooker and pressure cook for 2 whistles over medium heat.
- After the 2 whistles, turn off the heat and let the steam release naturally.
- Open the lid once the steam has fully released.
(For non-pressure cooking method:)
- Heat 1 tablespoon of sesame oil in a saucepan.
- Add the small sambar onions and sauté them until they become tender and release a sweet aroma.
- Add the diced tomatoes, sambar powder, tamarind extract, and 1/4 cup of water. Let it simmer for about 10 minutes until the tomatoes are soft and well-cooked.
-
Combine Dal and Tomato-Onion Mixture:
- Once the tomatoes and onions are cooked, add the mashed toor dal into the tomato-onion mixture.
- Stir everything well to combine, and transfer the mixture to a large saucepan.
-
Season the Sambar:
- Heat a tablespoon of sesame oil in a small pan.
- Add mustard seeds and let them crackle.
- Once the mustard seeds start popping, add asafoetida powder, curry leaves, and dry red chilies.
- Sauté the seasoning until the curry leaves become crispy and the spices release their flavors.
-
Simmer the Sambar:
- Pour the seasoning into the sambar mixture and stir well.
- Place the saucepan over medium-high heat and bring the sambar to a boil.
- Once it begins boiling, reduce the heat and let it simmer for 5 minutes, stirring occasionally.
- If the sambar is too thick, add a little water to achieve the desired consistency and allow it to simmer again.
-
Adjust the Seasoning:
- Taste the sambar and adjust the salt or tamarind as needed, according to your taste preferences.
-
Garnish and Serve:
- Garnish the sambar with freshly chopped coriander leaves.
- Serve hot with steamed rice, dosa, or idli for a wholesome and delicious meal.
Serving Suggestions
Thakkali Vengaya Sambar pairs beautifully with Beetroot Thoran (a Kerala-style stir-fry) and Steamed Rice for a classic South Indian lunch or dinner. You can also serve it with idli or dosa for a satisfying breakfast or snack.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Energy | 180 kcal |
| Protein | 8 g |
| Carbohydrates | 35 g |
| Fat | 6 g |
| Fiber | 7 g |
| Sodium | 200 mg |
| Potassium | 400 mg |
| Vitamin C | 20 mg |
| Iron | 2 mg |
Tips for a Perfect Sambar:
- Adjust Consistency: If the sambar thickens too much while simmering, add a little water to adjust the consistency before serving.
- Spice Level: If you prefer a milder sambar, reduce the number of dry red chilies used in the seasoning.
- Tamarind Extract: Fresh tamarind water adds a rich tangy flavor to the sambar. If you’re using store-bought tamarind paste, adjust the quantity according to your taste.
Enjoy the comfort and warmth of this delightful South Indian dish, whether for a casual lunch or a festive dinner!
