TAMILIAN Vengaya Karakuzhambu

**Author - Alee Venkatesh **
Vengaya (means onion) Karakuzhambu (means sambar)


Sambar - one of the common and popular dish in Tamilnadu (State) and Bangalore (capital city of Karnataka State) which is prepared using variety of vegetables and here is my version using just mixed onions (green onions, brown onions and red onions).  Coriander and methi (fenugreek) seeds are important spice ingredients in Sambar recipes along with other Indian herbs and spices. 


In this recipe, I have just used the following Ingredients:-




For Pressure Cooking - 1/3 cup toor dal, 1/2 tsp. cumin seeds, pinch of turmeric powder, 2 tomatoes and little cooking oil ------  pressure cooked for 3-4 whistles 




 

Other Ingredients - mixed onions (green, brown and red variety), salt to taste, 1/2 tsp. roasted coriander powder, 1/2 tsp. methi powder

 

For Seasoning - pinch of hing powder, 1 tsp. methi seeds, 1 tsp. mustard seeds, few curry leaves, 2 tsp. Desi Ghee (clarified butter)


 

For Grinding - 1/2 cup coconut, sambar powder, red hot chilli powder,  tamarind juice/pulp and 1 tsp jaggary powder (either grinded into powder form or grinded as a paste using little water)
 
For my version of home-made Sambar powder go to:-
http://veggierasoi.blogspot.com.au/2012/04/south-indian-spice-powders.html

 


 Serving Suggestions - served hot with plain rice, chapati, Puri, Idli varieties, Dosa varieties