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Spring Onion Sambar is a delicacy which very few people have tried so far. Today, I am posting another Vengaya Sambar version as perfected by me. I promise you that the result will be really superb

One bunch of tender spring onions with green leaves.

150 gms of Thoram parappu (Toor dhall)
3 Spoons of Sambar powder (Please refer to my sambar powder recipe)

2 sprigs of curry leaves
4 Green chillies sliced into half
1 spoon of Perangayam(Hing)
3 medium sized Sambar Tomatoes diced in 1/2 inch pieces
Oil for tempering
1/2 spoon of mustard seeds
1/2 spoon of Fenugreek seeds
1/2 spoon of broken Dhaniya seeds
1/2 spoon of Perangayam for tempering
3 broken dry chillies
one spoon chilli powder
1/2 spoon of Turmeric powder
1 lemon sized ball of Tamarind (add water and extract thick juice)
1 fairly large onion to be grilled on fire till outer cover is black and make paste of it in a mixi
2 tea spoons of freshly made paste of Coconut
1/2 cup of Kothumalli





As informed to you in my last posting of VENGAYA SAMBAR all the ingredients will remain common except the Onions. In this version, take a bunch of spring onions. After washing it, cut the onion bulb portion in 1.5 inches length. Do not slice the onion bulbs. Cut the tender leaves of Onion in 1/4 inch or slightly still smaller length. Please remove two or three Muthal layers from tops of the bulbs. If you don't do that, the skin layers will not get cooked and will cause chewing problems. Please remember to use only tender leaves. Now saute the onions and the leaves in oil for three minutes. Add the onions to the Dhall.

Please follow all the other steps as written before. You will have a very exotic Sambar which would really tickle your taste buds for a long time. 

Enjoy and let me know the result You can avoid using coconut paste in this version of Sambar.

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