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.
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.
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.
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.
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.
Switch off the flame and garnish with coriander leaves.
Serve hot with rice or any south indian tiffin items.
- ¾ cup toor dal
- 2 tomatoes, chopped
- ½ teaspoon turmeric
- 3 cups water
- ½ cup fresh shredded coconut
- ½ cup water
- 2 tablespoon sesame oil / gingely oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- ⅛ teaspoon asafoetida / hing
- 250 grams small onions / shallots
- ½ a lime size tamarind
- 2 sprigs curry leaves
- 2 sprigs coriander leaves
- 2 tablespoon coriander powder
- 1 tablespoon sambar powder
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon jaggery
- 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.
- 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.
- 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.
- 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.
- In the mean time dry roast fresh shredded coconut until lightly brown. Grind it with ½ cup of water to a smooth paste. Set aside.
- 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.
- Switch off the flame and garnish with coriander leaves.
- Serve hot with rice or any south indian tiffin items.
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
Thank you!
This Sambar was just DELISH with soft idlies – Transported to heaven!. This one is a keeper and thanks so much for sharing.
Thank you Aparna!
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!
Thank you so much Aishwarya. It means a lot to me.
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..?
Thats really nice to know Steffi. It means a lot to me.
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 🙂
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
Thank You!
Interesting shall try it out sometime
Super yum! Just finished a delectable breakfast!
Thank you Suzie.:)