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Chinna Vengayam Sambar – Tamilnadu Onion Sambar

August 6, 2015 by Suguna Vinodh 14 Comments

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tamil-chinna-vengayam-onion-sambar-recipe

Tamil chinna vengayam sambar recipe. Araithu vitta onion sambar. Serve with idly, dosa, pongal, rice. How to make small onion Sambar. Step by step pictures.

This is my moms favorite chinna vengaya sambar / onion sambar. We also call it as thengai vitta sambar. Its very popular in Coimbatore to add a little ground coconut to the sambar. This sambar is not to be confused with the traditional araithu vitta sambar where lentils, spices and coconut are ground and added. Call it as baby onion, shallot, pearl onion, this chinna vengaya sambar is to die for. The sweet little tiny, juicy, tamarind soaked purple onions that float on top of the sambar – Thats a piece of heaven baby!
This onion sambar goes well with rice. This sambar can also be served with idly, dosa, pongal etc…Here is the recipe for how to make chinna vengaya sambar / small onion sambar tamil kongunad style.

Here is the video of small onion sambar

Boil 200 grams (3/4 cup) of toor-dal, chopped tomatoes, turmeric with 3 cups of water in a pressure cooker for 10 minutes (5 whistles). Let the pressure from the cooker release naturally. Set aside.

tamil-chinna-vengayam-onion-sambar-recipe-cook-dal

Heat sesame oil (Nalla ennai / Gingely oil ) in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds and asafoetida. Let it splutter. Add in the small onions and saute till soft and translucent in medium flame. Roughly about 3-4 minutes.

tamil-chinna-vengayam-onion-sambar-recipe-fry-onions

Soak half a lime size tamarind in one cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice. Set aside. Get the spice powders ready. To know more about sambar powder, read this recipe I posted sometime back.

Once the onions are soft, add in the spice powders and tamarind juice. Now let the tamarind mixture simmer for 15 minutes in medium flame. Simmering helps in cooking the masala powders and the onions.

tamil-chinna-vengayam-onion-sambar-recipe-masala

In the mean time dry roast fresh shredded coconut until lightly brown. Grind it with 1/2 cup of water to a smooth paste. Set aside.

tamil-chinna-vengayam-onion-sambar-recipe-coconut

Now add in the cooked dal, coconut mixture and curry leaves. Adding curry leaves now to the sambar brings in a lot of fragrance and flavor to the sambar. Curry leaves are added at last for this onion sambar. Let it simmer for 5 minutes in low flame.

tamil-chinna-vengayam-onion-sambar-recipe-simmer

Switch off the flame and garnish with coriander leaves.

tamil-chinna-vengayam-onion-sambar-recipe-coriander-leaves

Serve hot with rice or any south indian tiffin items.

tamil-chinna-vengayam-onion-sambar

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tamil-chinna-vengayam-onion-sambar

Kongu style Onion Sambar


★★★★★

5 from 6 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 3 persons 1x
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Description

Tamil chinna vengayam sambar recipe. Araithu vitta onion sambar. Serve with idly, dosa, pongal, rice. How to make small onion Sambar. Step by step pictures.


Ingredients

Scale

For Pressure cooking lentils

  • 3/4 cup toor dal
  • 2 tomatoes, chopped
  • 1/2 teaspoon turmeric
  • 3 cups water

For Coconut mixture

  • 1/2 cup fresh shredded coconut
  • 1/2 cup water

Other Ingredients

  • 2 tablespoon sesame oil / gingely oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds
  • 1/8 teaspoon asafoetida / hing
  • 250 grams small onions / shallots
  • 1/2 a lime size tamarind
  • 2 sprigs curry leaves
  • 2 sprigs coriander leaves

Spice Powders

  • 2 tablespoon coriander powder
  • 1 tablespoon sambar powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1 tablespoon jaggery

Instructions

  1. Boil 200 grams (3/4 cup) of toor-dal, chopped tomatoes, turmeric with 3 cups of water in a pressure cooker for 10 minutes (5 whistles). Let the pressure from the cooker release naturally. Set aside.
  2. Heat sesame oil (Nalla ennai / gingely oil ) in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds and asafoetida. Let it splutter. Add in the small onions and saute till soft and translucent in medium flame. Roughly about 3-4 minutes.
  3. Soak half a lime size tamarind in one cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice. Set aside.
  4. Once the onions are soft add in the spice powders and tamarind juice. Now let the tamarind mixture simmer for 15 minutes in medium flame. Simmering helps in cooking the masala powders and the onions.
  5. In the mean time dry roast fresh shredded coconut until lightly brown. Grind it with 1/2 cup of water to a smooth paste. Set aside.
  6. Now add in the cooked dal, coconut mixture and curry leaves. Adding curry leaves now to the sambar brings in a lot of fragrance and flavor to the sambar. Curry leaves are added at last for this onion sambar. Let it simmer for 5 minutes in low flame.
  7. Switch off the flame and garnish with coriander leaves.
  8. Serve hot with rice or any south indian tiffin items.
  • Category: Side dish
  • Cuisine: South Indian, Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Naina says

    April 27, 2018 at 10:02 pm

    I just feel so happy . Words can’t express how yummy your recipes are.. I’m new to cooking and I’ve developed interest in cooking despite my laziness and busy schedule purely due to you. Please keep this site forever. Lots of love

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 2, 2018 at 2:06 pm

      Thank you!

      Reply
  2. Aparna says

    November 14, 2017 at 5:00 am

    This Sambar was just DELISH with soft idlies – Transported to heaven!. This one is a keeper and thanks so much for sharing.

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 15, 2017 at 12:48 pm

      Thank you Aparna!

      Reply
  3. Aishwarya says

    October 3, 2016 at 10:54 pm

    Hey. I am from Coimbatore as well. Now I am living in the US, I like to go through your blog whenever I miss the place. Your recipes are lovely and I have had many good meals following them. Thanks so much!

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 4, 2016 at 10:18 am

      Thank you so much Aishwarya. It means a lot to me.

      Reply
  4. Steffi says

    April 19, 2016 at 10:49 am

    Hi man,
    I accidentally landed up in your blog when I was searching for a briyani recipe last week but now I have almost tried 5 recipes of yours and not to mention I am new to cooking.I am really inspired by you and all my 5 recipes came out amazingly well.gonna make briyani for the 3 rd time in a week.thank you very much..?

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 19, 2016 at 10:54 am

      Thats really nice to know Steffi. It means a lot to me.

      Reply
  5. Priya Sakthivel says

    December 8, 2015 at 3:09 am

    Hi kannamma ka:)

    Its me Priya again:),Tried this yummy onion sambar today..came out really well though I forgot to dry roast the coconut:)instead grinded it directly with water!!

    Thanks again 🙂

    ★★★★★

    Reply
  6. Sunitha says

    November 29, 2015 at 5:09 pm

    Araitthu vitta sambar so yummy. Had with rice. Keep rocking Kannamma. I am regularly teying out your recipes.. They turn out to be delicious every time

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 29, 2015 at 9:19 pm

      Thank You!

      Reply
  7. Ruth Bennett says

    November 18, 2015 at 5:33 pm

    Interesting shall try it out sometime

    Reply
  8. Suzie_q says

    August 7, 2015 at 12:25 pm

    Super yum! Just finished a delectable breakfast!

    Reply
    • Suguna Vinodh says

      August 7, 2015 at 12:37 pm

      Thank you Suzie.:)

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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