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 crackle. 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 5 minutes on 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.
For Pressure cooking lentils
- 3/4 cup toor dal
- 2 tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 3 cups water
For Coconut mixture
- 1/2 cup fresh shredded coconut
- 1/2 cup water
Other Ingredients
- 2 tablespoon Indian sesame oil / gingely oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- 1/8 teaspoon asafoetida
- 250 grams small onions / Indian 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
- 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 5 minutes on 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.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side dish
- Cuisine: South Indian, Tamilnadu
For Pressure cooking lentils
- 3/4 cup toor dal
- 2 tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 3 cups water
For Coconut mixture
- 1/2 cup fresh shredded coconut
- 1/2 cup water
Other Ingredients
- 2 tablespoon Indian sesame oil / gingely oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- 1/8 teaspoon asafoetida
- 250 grams small onions / Indian 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
- 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 5 minutes on 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.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side dish
- Cuisine: South Indian, Tamilnadu
Find it online : https://www.kannammacooks.com/onion-sambar/
Cauliflower vadai made with blanched Cauliflower and spices. Gobi Vada / pakora recipe. Shallow fried Indian style Cauliflower fritters that are made without eggs, Vegan and Gluten-free.
Cauliflower is the most versatile vegetable ever. There is a very funny quote about Cauliflower. “Cauliflower is nothing but cabbage with a college education.” The possibilities of a Cauliflower is endless. This is a very easy to do Cauliflower Vadai / Cauliflower fritters that can be put together in minutes. The cauliflower gets nicely fried and roasted along with other spices and makes for an excellent easy evening snack. This Gobi Vadai is a great school lunch box idea too. This is a very kid friendly after school Indian snack. Here is how to make tasty shallow fried Cauliflower Vadai – Crisp Cauliflower fritters.
Here are other recipes from the site that uses Cauliflower as the main ingredient. Cauliflower Recipes
Here is the video of how to make Cauliflower Vadai Recipe, Indian Style Cauliflower Fritters
Step by step pictures of how to make Cauliflower Vadai Recipe, Indian Style Cauliflower Fritters Wash the Cauliflower in water and cut it into florets. Bring a big pot of water to boil , add in turmeric, salt and the Cauliflower florets. Let it boil for 7-8 minutes until half done. Remove off heat. Drain the water. Grate the Cauliflower florets in a wide grater. If the stems of the florets are very hard to grate, chop them finely with a knife and add. Set aside.
Take a bowl and add in the grated Cauliflower, finely chopped green chillies, finely chopped coriander leaves, poppy seeds (khuskhus), finely chopped cashew nuts, salt, curry leaves, ginger, mint leaves, onion, fennel seeds and besan (chickpea flour). Make sure to chop the onions and greens as fine as possible. Mix everything well. Do not add any water at this stage. mix well with your hands to combine. Add a tablespoon of water at a time if the mixture is very dry. Add water only when really necessary. Note: This recipe has white poppy seeds. If you cant source white poppy seeds in a place where you live, just omit it.
Slightly oil your hands and form 2 inch cutlets / patties with the mixture. Make sure the patty is tight and even on the sides. Gently even out the sides by pressing with your hands. Set aside.
Heat oil in a flat pan until hot. I prefer shallow frying in peanut oil. Shallow fry the Cauliflower vadai for 2-3 minutes on each side on medium flame. Do not turn the vadai often. It might break. Once brown on both sides, remove the shallow fried vadai and drain on paper towels.
Serve Cauliflower Vadai – Crisp Cauliflower fritters hot. Additional bonus – Its yummy, Vegan and Glutenfree.
For Blanching Cauliflower for the vadai / fritters
- 500 grams Cauliflower florets
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 litres water
Other Ingredients for the Cauliflower Vadai
- 4 green chillies, finely chopped (add more if you need it very spicy)
- 4 sprigs coriander leaves, finely chopped
- 3 sprigs curry leaves, finely chopped
- 1 tablespoon minced ginger
- 6 - 7 sprigs mint leaves, finely chopped
- 1/2 cup onions, finely chopped
- 1 teaspoon fennel seeds
- 1.5 tablespoon white poppy seeds (khuskhus)
- 10 whole cashew nuts, finely chopped
- 3/4 teaspoon salt
- 1/2 cup besan ( Indian chickpea flour )
- 1/4 cup Peanut Oil / Vegetable Oil for shallow frying
Wash the Cauliflower in water and cut it into florets. Bring a big pot of water to boil , add in turmeric, salt and the Cauliflower florets. Let it boil for 7-8 minutes until half done. Remove off heat. Drain the water. Grate the Cauliflower florets in a wide grater. If the stems of the florets are very hard to grate, chop them finely with a knife and add. Set aside.
Take a bowl and add in the grated Cauliflower, finely chopped green chillies, finely chopped coriander leaves, poppy seeds (khuskhus), finely chopped cashew nuts, salt, curry leaves, ginger, mint leaves, onion, fennel seeds and besan (chickpea flour). Make sure to chop the onions and greens as fine as possible. Mix everything well. Do not add any water at this stage. mix well with your hands to combine. Add a tablespoon of water at a time if the mixture is very dry. Add water only when really necessary.
Slightly oil your hands and form 2 inch cutlets / patties with the mixture. Make sure the patty is tight and even on the sides. Gently even out the sides by pressing with your hands. Set aside.
Heat oil in a flat pan until hot. I prefer shallow frying in peanut oil. Shallow fry the Cauliflower vadai for 2-3 minutes on each side on medium flame. Do not turn the vadai often. It might break. Once brown on both sides, remove the shallow fried vadai and drain on paper towels.
Serve Cauliflower Vadai – Crisp Cauliflower fritters hot. Additional bonus – Its yummy, Vegan and Glutenfree.
Notes
You can add boiled potatoes, paneer etc for variation of the recipe
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer, snack
- Cuisine: South Indian, Tamilnadu
