The moment you mention the name "vengaya sambar" (Onion Sambar) the mouth starts watering instantly. It is one of the most popular dishes in South India. I love "Vengaya Sambhar" as it is very nice to have it with rice (sambar saadam). It is nice to have with Curd Rice. It is very nice to have with Dosa, Idly, Upuma, Chapathi and Parotta. It basically goes well with anything and above all as a stand alone dish you can relish and have just the Vengaaya Sambar - one full cup but savor it by having one spoon at a time so that the taste stays in your mouth for a long time and you relish it.
During my young days I used to keep singing the song "vengaaya saambarum vegaatha sorum kedaikira edam enga messsu".
Despite being my favourite dish I do not make Vengaaya Saambar very often as the process of peeling the onions is time consuming and tiring.
Buy Saambar Vengayam from the vegetable shop - these are very small onions and are very tasty. Soak the Saambar vengayam in water for atleast 15 minutes. This will help to peel the skin quickly and will also save a lot of tears for your eyes. Peel off the upper skin and do not peel too much as there will be nothing left. (Urithu paarthaal vengayathil onnum irukkathu) Keep the onions in a cup. I dont normally fry the onions as I like to use them fresh in the Sambar.
When you cook rice in the pressure cooker keep two handful measures of Thoor Dhal in the cooker along with the rice. Add little turmeric powder in the Thoor Dhal before keeping it in the Pressure Cooker. I always cook Rice and Dhal together in the Pressure Cooker. On days when I choose to make Potato Podimaas I keep the potato also in the pressure cooker along with Rice and Dhal. This will help to save time.
Boil water in a cup and put Tamarind in that and allow it to soak for about 10 minutes. Squeeze the tamarind well and then add water and boil the tamarind water for about 2 - 3 minutes. Once the tamarind water is boiled well add three teaspoons of "Sambar Powder". Allow it boil well for about 3 minutes. Once the sambar powder mixes well with the tamarind water you will get the aroma of sambar. Now add the onions and allow it to boil for about 5 minutes. The onions will blend well with the sambar powder and tamarind water and you will start getting the aroma of onions once it boils well. Add two teaspoons of salt.
Now take the Thoor Dhal from the pressure cooker. Be careful while opening the pressure cooker. Allow the pressure to come down before taking out the weight and force it. Similarly while opening the lid be careful and ensure you keep your face away from the pressure cooker as the steam can hit your face when you open the lid. Mix the Dhal with the water that is in the container by smashing the dhal.
Add the smashed thoor dhal with water in the onion, sambar powder and tamarind blend that is boiling in the stove. Allow it to boil for about 2 - 3 minutes and keep stirring it well once in a while.
Now put little oil (preferably gingily oil) and once the oil is boiled add Kadugu (Mustard Seeds), Jeeragam, Perungayam (Asafoetida) and allow it to boil well. Now add this to the Sambar. The Vengaya Sambar is now ready to be served.
T.P.Anand
Dubai, U.A.E.
28th March 2012
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