Thakkali Vengaya Sambar Recipe - Tomato Onion Sambar
Thakkali Vengayam Sambar also called as Tomato Onion Sambar is a delicious sweet, spicy and tangy Sambar which can be served along with Beetroot Thoran and Steamed Rice for a weekday meal.
Thakkali Vengaya Sambar which is also called as Tomato Onion Sambar is a light sweet, spicy and tangy dish made from tomato, small sambar onions and the homemade sambar powder.
In the South India, the Tomato Onion Sambar is popularly called as the thakkali vengaya sambar. The sour taste of the tomatoes cooked in a tamarind and lentil gravy is a teaser to the palate.
Did you know: Tomatoes are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese, and a good amount of vitamin E.
Serve Thakkali Vengaya Sambar Recipe along with Beetroot Thoran and Steamed Rice for a weekday meal.
If you like this Tomato Onion Sambar Recipe, you can also try other Sambar Recipes for your vegetarian lunch or dinner
10 M
30 M
40 M
3 Servings
Ingredients
- 1 cup Arhar dal (Split Toor Dal)
- 1 cup Pearl onions (Sambar Onions) , peeled
- 2 Tomatoes , diced
- 1 cup Tamarind Water , freshly squeezed
- 1 tablespoon Sambar Powder
- Salt , to taste Ingredients for Seasoning
- 1 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
- 2 Dry red chillies
- 1 tablespoon Sesame (Gingelly) Oil To garnish
- 4 sprig Coriander (Dhania) Leaves , roughly chopped
How to make Thakkali Vengaya Sambar Recipe - Tomato Onion Sambar
To begin making the Thakkali Vengaya Sambar Recipe, wash toor dal and soak in water for 10 minutes. Transfer soaked toor dal to a pressure cooker, add 2 cups of water.
Pressure cook the dal for 3-4 whistles and let the pressure release naturally.
Open the lid, scoop out the cooked dal into a bowl. With the help of a potato masher mash the dal and keep aside.
In a same pressure cooker, add the onions and tomatoes along with tamarind extract, sambar powder, salt and 1/4 cup of water.
Close the lid and pressure for two whistles over the medium heat.
After two whistles turn off the heat. Allow the steam to release naturally from the pressure cooker. Open the lid once the steam is released.
If you are not using the pressure cooker method - Heat oil in a saucepan, saute the smalls onions until tender and the sweet aroma is released.
Add the tomatoes, the sambar powder, tamarind extract and 1/4 cup of water and simmer until the tomatoes are tender for about 10 minutes.
Now mix the cooked toor dal with the onion tamarind sambar curry. Stir to combine and transfer to a large saucepan.
Meanwhile, to temper the Tomato Onion Sambar, heat oil in a small pan, add mustard seeds.
Once mustard seeds start crackling add asafoetida powder, curry leaves and red chilli. Saute till the curry leaves turn crips. Turn off the heat and pour the seasoning into the sambar.
Place the Tomato Onion Sambar over medium-high heat and bring the sambar to a boil. Turn the heat to low and allow the sambar to simmer for about 5 minutes, stirring in between.
If the Tomato Onion Sambar is too thick, add a little water to get the right consistency and simmer. Taste the seasoning and adjust to suit your taste.
Garnish the Tomato Onion Sambar with chopped coriander leaves and serve hot.
Serve Tomato Onion Sambar along with Beetroot Thoran and Steamed Rice for a weekday lunch or dinner.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
