Small Onion Sambhar / Kutti Vangaya Sambhar

Small Onion Sambhar / Kutti Vangaya Sambhar by vindhya on Jun 2, 2012

As i come form a Traditional brahmin house hold Onions and garlic are not added in the Traditional receipies. I have tasted this first in hotel. As kids when ever we used to pack idlies from hotel as take away they used to give this sambhar.
Those times it was not that popular going to hotels and having breakfast. But the best part is we used to buy 6 idlies and used to take a big Vessel for sambhar. After that slowly it got added in our sunday lunch menu, because of us Mom used to make it every sunday. It is a very tasty sambhar.Lets see how to make it...

Cook time: Under 30 min
Prep time: 30 min to 1 hour
Serves: 4 people
Yields: A Big bowl Sambhar

Ingredients

Method

Ingredients:-

Peeled Small Onions
Chillies - 2
Oil-2 tsp
Tamarind-Small Lemon sized
Sambhar Powder:- 3 tsp
Thuar Dal - 1/2 cup
Salt- as required
Turmeric- pinch
Coriander leaves
Curry leaves

Seasoning:-

Mustard-1tsp
Small Red Chillies -2

Pressure cook Dal in enough water with turmeric powder. Allow to cool, and mash well.

2. Soak tamarind in hot water for half an hour and squeeze out extract. Strain well.

3. Heat 1 tsp oil in a pan add onions and chillies and fry it a little bit.

4. Add tamarind extract,salt and bring it to boil, add sambhar powder.

5. Finally add mashed Dal to it and cook till it becomes a little thick.

6. Fry seasoning in oil and mix with sambhar.

7.Garnish with coriander leaves,curry leaves and serve hot with cooked rice,or Idly or dosa or upma.

Variations:-
You can make the sambhar with fried Brinjal,ladies finger,Big Onions,Capcicum
Cooked- Drumstick,Carrot,Radish, Yellow pumpkin, White pumpkin, Bottle gourd, Vegetable marrow etc.

You can add fresh ground coconut and a small piece of Jaggery to bring hotel made sambhar taste. you can add this before switching of the stove.

Ingredients:-

Peeled Small Onions
Chillies - 2
Oil-2 tsp
Tamarind-Small Lemon sized
Sambhar Powder:- 3 tsp
Thuar Dal - 1/2 cup
Salt- as required
Turmeric- pinch
Coriander leaves
Curry leaves

Seasoning:-

Mustard-1tsp
Small Red Chillies -2