Chinna vengaya Sambhar


For Masala:

Coriander seeds 2 Tbsp.
Chana Dal 1 Tbsp
Fenugreek seeds 1/4th Tsp.
Pepper corns 1 Tsp.
Dry red chilies 5-6 Pcs.
Coconut 3 Tbsp. (Grated)
Shallots 3-4 Pcs.

For Sambhar:

Shallots 200 G.
Mustard 1 Tbsp.
Curry Leaves 1-2 springs
Oil 2 Tbsp
Tamarind Small lemon sized
Toor Dal ½ Cup (Cooked)
Salt To Taste
Asafoetida 1/4th Tsp.
Turmeric 1/4th Tsp.
Tomato 1 (Chopped)


To make Masala:

  • Dry roast coriander seeds, fenugreek seeds, pepper corns, chana dal & dry red chilies till golden and becomes aromatic.
  • Allow it to cool. Add it to a mixer jar along with shallots and shredded coconut and grind it to a smooth paste.

To make Sambhar:

  • To a pan add oil, mustard, asafoetida, curry leaves and shallots and sauté till the shallots are well cooked.
  • Add chopped tomatoes and cook for a minute.
  • Add tamarind extract, Salt and turmeric. Bring it to a boil till raw smell goes.
  • Add the ground masala, water to adjust consistency and cook for 2-3 minutes.
  • Add cooked toor dal and simmer for couple of minutes and serve hot with Rice & ghee.


Tips & Variation:

  • You can also use regular sambhar powder to make this sambhar. To a mixer jar add 1 ½ tbsp. of sambhar powder, shredded coconuts & shallots and grind to a smooth paste.
  • Use ghee or sesame oil for seasoning for a better taste and aroma.
  • Regular onions or cooked drumstick can be replaced with shallots.


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