13 December 2012,22:39 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • The Spice Paste: Fry the fenugreek seeds, red chillies, asafoetida, cumin seeds, coriander seeds, dal and poppy seeds in oil.
  • Grind to a fine paste, adding the coconut and half of the small sambar onions with very little water. Set aside.
  • Heat the oil, when hot add all the ingredients for the tempering. When the mustard seeds splutter, add the sambar onions and fry on low heat for 3 - 5 minutes.
  • Add the tamarind juice, turmeric powder and salt. Cover and simmer for 5 minutes or until the raw smell of the tamarind disappears.
  • Add the cooked dhal and the ground spice paste and cook for another 3 - 5 minutes. Garnish with the chopped coriander leaves.
  • Serve hot with rice.


  • 250 grams small sambar onions, skinned
  • 75 grams red gram dhal, cooked and mashed
  • ½ teaspoon turmeric powder
  • A lime-sized tamarind ball, soaked and juice extracted
  • Salt to taste
  • A bunch of coriander leaves, chopped fine for garnishing

Spice Paste

  • 3 tablespoon coriander seeds
  • 2 tablespoon Bengal gram dhal
  • 2 teaspoon poppy seeds
  • 75 grams grated fresh coconut
  • 1 tablespoon Cooking oil
  • ½ teaspoon fenugreek seeds
  • 6 dry red chillies
  • ½ teaspoon asafetida powder
  • 1 teaspoon cumin seeds


  • 2 tablespoon Cooking oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • 1 dry red chilli, halved
  • A few curry leaves

1 comment for “Small Onion Sambar (Vengaya Sambar)”

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