Vengaya Sambar / Pearl Onion Sambar

Vengaaya Sambar / Pearl Onion Sambar:

Sambar is a must in south Indian meals, it takes an important place in everyday meal. This specially flavoured vengaya sambar is mouthwatering and aromatic sambar in all. Same procedure to follow as we do for regular sambar. Wonderful combination with plain cooked rice, idly, upma and dosa varieties.

Vengaaya Sambar / Onion Sambar
Vengaaya Sambar / Onion Sambar

Health Benefits of Shallots:

Some of the impressive health benefits of shallots include their ability to lower cholesterol levels, reduces hair fall, works as cooling agent, prevent certain types of cancer, provide anti-fungal, antibacterial, and antiviral protection, lower blood pressure, help manage diabetes, soothe nerves, boost circulation, speed up digestion, and aid in weight loss efforts.

Shallots are normally considered a variety of onions. They offer an interesting culinary flavor to foods and can be used either fresh or as a pickled vegetable product.


Toor Dal-1 cup boiled (fist full of dal wash and cook for 2 to 3 whistle)

Pearl Onion / Sinna vengayam / Shallots – peeled one cup


Salt 1 tsp

Sambar masala powder-1 1/2 tsp

Turmeric powder-1/2 tsp

Tamarind extract 1 lemon sized

asafoetida-1/4 tsp



To Temper:

Oil-2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/4 tsp

Curry leaves-2 twigs


Cook toor dal, peel onion cut tomato and extract juice from tamarind, keep it ready to make sambar.

Heat Tawa with above-mentioned oil and season it, add peeled shallots saute till it changes slightly brown this gives you fantastic aroma.


Now add tomato, salt, asafoetida and turmeric powder, saute for a while until tomato leaves its skin.

Add sambar masala powder, tamarind extract, cooked dal and 2 cups of water to it, allow it to boil for 3 to 4 minutes in medium flame.


Sprinkle some coriander leaves on top, aromatic Onion sambar ie ready to serve.

Vengaaya Sambar / Onion Sambar
                                                                           Vengaaya Sambar / Onion Sambar



Varamilagai Sambar/ Dry Red Chilli Sambar

Varamilagai Sambar/ Dry Red Chilli Sambar:

Delicious Varamilagai sambar is different from other sambar,  we do  normally with Toor dal, vegetables and green chillies, here, moong dal, dry red chilli and coriander leaves are the main flavour adding ingredient to this succulent sambar. we can feel the complete taste of  moong dal with  tomato, onion and dry red chillies cooked together gives a fantastic finger licking taste.Dry red chilli has an unique taste which we can feel in this sambar. Varamilagai sambar mainly served with Idly,Dosa, Pongal, Uthappam or any tiffen combination.

Varamilagai Sambar/ Dry Red Chilli Sambar
Varamilagai Sambar/ Dry Red Chilli Sambar


Moong dal-60 gms or 2 fistful

Turmeric powder-1/4 tsp

Tamarind-1 tbsp

Tomato-1 big


Curry leaves – 1 twig

Coriander leaves-3 stalk

Salt-1 tsp

Assafoetida-1/4 tsp

To season:

Dry red chilli-7 to 9 –  cut in to 3 pieces each with the help of scissors

Oil-1 tbsp

Mustard-1 tsp

Urad dal-1 tsp

Cumin seed-1/4 tsp

Method to prepare:

1.Wash Tomato cut in to small pieces,chop onion and coriander leaves.

2.Wash and soak moong dal for 5 minutes, add chopped tomato and onion,turmeric powder with moong dal and cook for a whistle or two.

3.When steam releases, add salt, hing and tamarind extract allow it to boil.

4. On the other side heat pan and season with the above “To season” ingredients, in medium flame fry till slightly brown, add curry leaves. Transfer it to the boiling sambar.

5.Allow it to boil for 2 more minutes and transfer to the serving bowl sprinkle chopped coriander leaves and serve hot with any tiffen like Idly Dosa uthappam etc….


Switch on exhaust fan while seasoning.

Do not cook moong dal for long .


Mango sambar

Mango sambar:

Numerous dishes can be prepared with raw mangoes, Mango sambar with plain cooked rice and papad is a fantastic finger licking combination,it has a wonderful aroma of pure Chettinad sambar, brinjal and drumstick also can be added to enrich the taste of sambar.

Link for sambar masala powder:

Mango sambar
Mango sambar

Raw mango benefits:

The Mango enjoys the unique status among the fruits. Summer is here and so are the tasty and delicious mangoes. Considered the ‘king of the fruits,’ known as king of Asiatic fruits. Mangoes are loved by people of all ages and are eaten fresh more than any other fruit in the world. The sweet and aromatic taste of mangoes can refresh the mind and make you feel happy.Mango is used in ripe and unripened conditions both are well known for its medical properties. Mangoes are one of the richest sources of vitamins A,B, C and E, as well as minerals including potassium, magnesium, copper, calcium and phosphorus. They are also packed with pre-biotic dietary fiber and poly-phenolic flavonoid antioxidant compounds.Mango helps in throwing away all waste products from the body.

We know excess of anything is not good for health,so avoid eating raw mangoes in excess.It may cause throat irritation,indigestion,dysentery.Drink water immediately after eating raw mangoes.


Raw or half ripen mango-1

Toor dal fistful or 1/4 cup

Onion-1 chopped

Tomato-1 cut

Sambar masala powder-1 heap tsp

Red chilli and methi roasted sambar powder- 1/2 tsp

Link for red chilli methi roasted powder –

Turmeric powder-1/4 tsp

Salt-1 tsp

Tamarind extract-1 tsp (optional )

To season:

Oil-2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/4 tsp

Hing-1/4 tsp

Curry leaves -1 twig

Finely chopped shallots-3 to 4

Method to prepare:

1.Boil-Toor dal for 3 whistles, cut Mango, onion and tomato.


2.Add mango,onion,turmeric powder and tomato in the cooked dal cook for one more whistle or until vegetables gets soft cooked.

3.When the steam releases add a cup of water, salt,sambar masala powder and tamarind extract allow it to boil for few minutes.

4.Heat another pan and season with mustard and cumin seeds, sprinkle hing and add finely chopped shallots and curry leaves saute until the onion gets golden yellow,gives you fantastic aroma.

5.Drop the seasoned ingredients to the boiling sambar, add red chilli and methi roasted powder .

6. Mango sambar is now ready to enjoy with plain rice and papad.

Dal curry /Capsicum/Coconut flavoured

Dal curry:

This is very famous in Northern part of India regular side dish for roti and chappathi which is rich in protein and  they do in different methods in all type of dal is used like Toor dal, fried Urad dal , Moong dal ,Lentils etc….dal tadka is one of the most popular dal recipe served in Indian restaurants basically, dal curry is cooked lentils tempered with oil or ghee fried spices along with the oil.This simple recipe is easy to prepare and to eat in regular basis at all age.It is mild in taste as well.
Suitable for Steamed rice and Variety rice also. In this recipe I have added Capsicum or Coconut which is different from normal Dal curry or Dal fry.
dal curry
Normal Dal curry


Toor dal-1/2 cup


turmeric powder-1/4 tsp

Asafoetida-2 pinch

Sambar masala powder- 1/2 tsp

Salt-1 tsp

onion chopped-1tbsp optional

Capsicum/Coconut-1 tbsp, if you prefer

Garlic chopped 1tsp or crushed 3 cloves

For tempering:

Oil-2 tsp or Ghee

Red chilli-2

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves


1.Boil Toor dal, Tomato,Turmeric powder,Hing(Asafoetida) and Sambar masala powder together to smooth and thick consistency by adding 2 cups of water in a pressure cooker for 2 whistle.

2.When steam releases add Salt in mashed dal,

3.Heat another pan with oil or Ghee temper with above “For tempering” ingredients.

4.Add curry leaves ,chopped garlic and chopped (Capsicum) saute until garlic turns brown,now add grated Coconut,mix it along with  mashed dal .

5.Add Cilantro or dried methi leaf powder,Serve with roti , Chappathi steamed Basmathi rice or Jeera rice.

Dal curry Capsicum flavoured
Dal curry Capsicum flavoured



Drumstick sambar

Drumstick sambar:

Sambar  is one of the most loved dishes in South Indian cuisine. It accompanies almost every meal. In South India, there are variations in the way of preparing sambar recipe, Any vegetable can be made into sambar with the following drumstick sambar method. Drumstick has a unique flavour and aromatic to enhance the taste of sambar.


Toor dal-1 cup (boiled)

Turmeric Powder-1/2 tsp

Sambar powder-2tbsp

Salt-1 1/2 tsp

Tamarind extract-(1 lime sized)

Drumstick -1 cup cut into 2-inch length

Onion shallots-9 nos chopped

Tomato -1 big chopped

For seasoning:

2 teaspoons oil

Mustard seeds-1 tsp

Cumin seeds-1/2 tsp

Fenugreek seeds-1/4 tsp

Asafoetida-1/4 tsp

3 small dry red chilies
Curry Leaves

 Method to prepare:

  • Boil toor dal soft and smooth with Turmeric powder(2 whistles in a pressure cooker).
  • Add Drumstick , half of Tomato and chopped onion boil until it gets cooked( for a whistle in pressure cooker)
  • Add Tamarind paste Asafoetida, Salt and Sambar powder allow it to boil for 5 minutes.
  • Heat pan with 2 tsp of oil season with above-mentioned ingredients “For seasoning”.
  • Add curry leaves and remaining chopped onion and Tomato (this enhances the smell of sambar ) saute for 3 more minutes.
  • Now add this to  boiling sambar.
  • Switch off stove transfer to serving dish sprinkle some Coriander leaves aaaahh….. wonderful smell  I can feel it now.

Ilan Kuzhambu or Thanni Kuzhambu

Ilan Kuzhambu or Thanni Kuzhambu is served in all functions and gatherings in chettinad region.It has the complete taste of sambar,Consistency of this kuzhambu is midst of sambar and rsasam. Since, Chettinad is a hot and semi-arid region climate was taken in to consideration for food preparation .This mild taste is preferred by all people in this region.

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Ingredients :

Toor dal -3tbsp smooth boiled (only half the amount of Thoor dhal used for sambar is used for this kuzhambu)

Avaraikkai (Flat beans),beans or drumstick-cut in to2 inch lengthwise

Small Onion -5nos

Garlic-4 pods

Tomato-1 no

Turmeric powder-1/4 tsp

Sambar masala powder-1 tsp

Tamarind extract-2 tbsp

Salt 1 tsp

Assafoetida or hing powder 1/4 tsp

For seasoning:


Mustard seeds-1/2 tsp

Cumin seeds-1/4 tsp

curry leaves-1twig

Method to prepare:

Boil toor dal with turmeric powder.

Boil cut vegetables in 3 cups of water.

Heat pan and season with the mentioned ingredients.

Add chopped onion,Garlic and curry leaves saute until translucent

Add tomato saute well add salt along with it so that it oozes some moisture from tomato.

Add sambar powder saute well until raw smell changes,be careful while doing this saute in low flame to avoid burning.

Add boiled toor dal ,boiled vegetables along with its water boiled and tamarind extract add one more cup of water allow it to boil for few minutes.

Sprinkle some chopped coriander before serving.

Tiffin Sambar

Tiffin sambar:

South Indian special Sambar will be made regularly as side dish for breakfast. The taste of hotel sambar now aromatically made at home. Wonderful combination with Idly, mini Idly, Vada, Dosa and Rava Dosa etc.. This sambar has nice smell on your hand for hours even after your breakfast or dinner. Here the ingredients freshly fried and ground to a paste enhances the taste of sambar.

Tiffin sambar
Tiffin sambar

For the Sambar:

Toor Dal – 3/4 cup boiled soft

Brinjal / Kathirikkai – 3 -4 small

Drumstick – 1

Sambar Onions / Shallots – 5

Potato-1 small

Tomatoes – 2

Green chilli – 3

Coriander leaves – handful

Salt to taste

Turmeric powder 1/4tsp

Tamarind /Puli – 1 lemon size soak and Extract juice or paste 2 tablespoon

For Tempering:

Mustard seed, Urad dal – 1/4 tsp

Cumin seed – 1/2 tsp
Dry Chillies – 2
Curry leaves – 5
Sambar Onions / Shallots – 5


For grinding:

Channa dal-1 bsp

Cumin seeds-1tsp

Asafoetida 1/4 tsp or small piece (hing)

Dry Red chilli-4 or 5nos

Coriander seeds-1 tbsp

Coconut 1 tbsp

Methi seeds-1/2 tsp

Onion-4 nos(optional)

Ingredients to fry and grind
Ingredients to fry and grind

In 1tsp of oil fry methi seeds first then channa dal and other ingredients step by step or separately. Finally, add coconut fry until light golden yellow.

Allow it to cool grind it in to a coarse powder If immediate use you can grind with water.

Method to prepare Sambar:

Boil toor dal.

Boil cut vegetables,Green chilli,Onion and Tomato along with boiled dal until becomes soft.

Add salt Turmeric and Tamarind pulp.

Add ground paste or powder let it boil for a while 2 minutes not more than that because its already fried.

In a pan heat oil, add mustard seed, cumin seed, urad dal stir until the mustard splatter. Now add 4 Shallots, dry chili, curry leaves until curry leaves splatter.

Now pour this over the simmering sambar, add coriander leaves and cook until sambar comes to boil and remove from heat.

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Tomato Sambar


Tomato Sambar:

Ingredients :
Tomato-2 big chopped
Onion-1 big chopped
Onion small(shallots)-5 nos
Curry leaves -1twig
Sambar masala powder-1tsp
Red chillie ,Methi dry roast powder -1tsp

Dry roast red chilli methi powder
Dry roast red chilli methi powder

Oil 1tbsp

Toor dal boiled -1/4 cup

Boiled toor dal
Boiled toor dal


Onion ,Tomato saute
Onion ,Tomato saute

Salt -1 1/2 tsp

Tamarind extract 1 tbsp
Mustard seeds-1/4 tsp

Method to prepare:
Heat pan with 1tbsp of oil season with mustard seeds and asafoetida .

Add chopped onion Tomato and curry leaves and salt along with it saute for few minutes until Tamoto becomes paste.

Add 2 cups of Water let it boil.

Add boiled toor dal ,turmeric powder,Tamarind extract and sambar masala powder let it boil.

Finally add dry roast red chilli and methi powder switch off stove,Sprinkle some chopped coriander leaves.This increases the flavour of sambar.Tastes different from normal sambar.

Tomato Sambar
Tomato Sambar