Vengaya Sambar

Vengaya sambar.

Ingredients

Method

Sambar vengayam – 250 gm Murungakkai – 2 (slender) Thuvaram parrupu – 50 gm Kadalai paruppu – 3 tbsp Coriander seeds – 1 tbsp Asafoetida powder – as per your requirement Vendayam – 2 tbsp Red chillies – 5-6 Tamarind – A little Mustard seeds – A little Ground coconut – 1 handful

First peel the skin of sambar vengayam (small onions) and also cut the murungaikkai into small pieces. Steam cook the thuvaram paruppu in a cooker. Pour cooking oil in a frying pan and after it heats up, add kadalai paruppu, coriander seeds, vendayam, red chillies, asafoetida powder and fry the mixture. After this add the ground coconut with the mixture.When the paruppu varities turn gold in colour, stop the frying. Put the vengayam and murungakkai in a big vessel, pour water and cook them for sometime. Add tamarind water and heat it for sometime.In the meantime, grind the mixture of paruppu, coriander seeds, vendayam and red chillies and add it to the chinna vengayam mix after the tamarind is cooked well enough to lose its raw smell. Add the thuvaram paruppu. Cook the mixture in low flame. Add salt to it. The delicious aroma of the vengaya sambar will draw people to the dining table without your inviting them.