Chinna Vengaya sambar (Shallots sambar)

If its weekend, Sambar play a major role in my kitchen. I prefer to cook arachivitta sambar with fresh ground masala. Shallots (Chinna vengayam) are smaller and taste bit sweet than normal onions. It has excellent source of dietary fibre, potassium and folic acid. Nowadays most of the working group taking their lunch outside. Though the outside food supposed to be cooked so clean and hygiene, I am sure it will spoil liver and cause some gastric. But if you take shallots in your regular weekend diet, it helps to eliminate toxic contents from the body. Yes Shallots has good anti toxic content than normal onions. Also shallot with the combination of coconut fresh masala flavourtempts to eat even if you hate shallots. This sambar will go well with Hot rice or Idly /dosa. Taking all these points in mind, lets go to the recipe.  Chinna Vengaya sambar (Pearl onion / Shallot sambar).

Ingredients :

Shallots (Pearl onion) - 1 cup (around 20-25 nos)
Thuvaram Paruppu (Toor dhal) - 1/2 cup
Tamarind - small gooseberry size
Turmeric powder - 1/2 tsp
Sambar powder - 1 1/4 tbsp
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1/2 tsp
Hing - 1/4 tsp
Curry leaves - 1 spring
Salt to taste

To make ground masala :

Coconut - 3 tbsp
Red chilli - 2 to 3
Pepper corns - 1/4 tsp
Corriander seeds - 1 tbsp

Method :

Cook toor dhal in a pressure cooker with a pinch of turmeric. Keep it aside.

In a pan, dry roast red chilli, corriander seeds, pepper corns. Roast it till red chilli turns brown. Switch off the flame and add grated coconut. Allow the masala to cool and grind. Now the ground masala is ready. Keep the masala aside.

In the mean time, soak the shallots in hot water and peel the skin. Wash it nicely and keep it aside.
In another pan, add oil, splutter mustard seeds, fenugreek seeds and red chilli. Saute shallots for a while. Add a pinch of salt so that shallots will cook fast. Saute it till it turns golden brown. Now add the tamarind extract, turmeric powder, sambar powder and hing. Cook it in a low medium flame till shallots cook soft.

Now add the ground masala to the boiling tamarind shallot mixture. Mix it gently.Now add the cooked toor dhal and adjust the salt according to the taste. Bring it to boil till you feel the aroma around. Switch off the flame and garnish with curry leaves.

Serve hot with rice accompanied with any curry. This sambar will go good for Idly / dosa as well.


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