It is very typical in the South Indian family to make Chinna Vengayam Araichu Vitta Sambhar the day before the Diwali/Deepavali festival. I make it usually when I am expecting visitors or for a weekend special spread.
Chinna vengayam or pearl onions are Goblet onions as my boys call them, is a delicacy and it just enhances the flavor of any dish it is added to. Two of my favorite preparations with china vengayam are the vathal kuzhambu and this Chinna Vengayam Araichu Vitta Sambhar.
Araichu vitta sambhar is different from regular sambhar because of the fact that it has fried and ground spices and coconut instead of sambhar powder.
I do add about ½ teaspoon of sambhar powder to give it a little color and flavor.
It is very typical in the South Indian family to make Vengaya sambhar the day before the Diwali/Deepavali festival. I make it usually when I am expecting visitors or for a weekend special spread.
So I chose to make Chinna Vengayam Araichu Vitta Sambhar for the special Tamil Nadu spread that I made for the mega-regional Blogging Marathon. Do make sure to check my other recipes as well.
Other recipes I have in this spread are -
Payatham paruppu payasam Velarikkai Thayir pachadi / Cucumber raita Manga Pachadi / Mango sweet chutney Kadalai paruppu sweet kosumalli Kovakkai Curry Chow Chow Kootu Thakkali Rasam
Preparation - 15 minutes Cooking time - 40 minutes Difficulty level -easy
Ingredients to make Chinna Vengayam Araichu Vitta Sambhar - (serves 6)
- Chinna Vengayam / pearl onion - 2 cups (peeled fresh or frozen)
- Tamarind - A large Marble size piece (soaked in about 2 cups of hot water)
- Tuvaram paruppu / toor dal - ½ cup
- Sambhar powder - ½ teaspoon (optional)
- Curry leaves - few
- Salt - to taste
- Jaggery / brown sugar - 1 tsp
- Oil - 2 tsp
Fry and grind together -
- Oil - 1 tsp
- Kothamalli vidhai / Coriander seeds - 1 tbsp
- Kadalai paruppu / Channa dal - 1 tbsp
- Ullutham paruppu / urad dal - 1 tsp
- Red chilies - 5-6
- Black pepper - ½ tsp
- Coconut - ¼ cup (grated)
For seasoning -
- Oil - 1 tsp
- Mustard seeds - 1 tsp
- Ullutham paruppu - 1 tsp
- Curry leaves - few
Procedure -
Soak the tamarind in hot water for about 15 minutes and then squeeze out the extract.
Cook the tuvaram paruppu in a pressure cooker until very soft and mushy. Once cooked, mash it well with a ladle and keep it aside.
Peel the pearl onions using fresh ones. I used frozen ones and all I had to do was drop them into the pan.
In a pot, add about 2 teaspoon of oil (preferably gingelly oil) and sauté the onions for about 5-7 minutes, until aromatic.
Now add the tamarind extract, sambhar powder, and salt and let it boil for about 10-15 minutes.
- In the meantime, in a small pan, fry all the ingredients (except coconut) mentioned under the grind together to about golden brown. Then add the grated coconut and fry for a minute more until it is lightly golden.
Let it cool down a bit and then grind it to a coarse paste using very little water. Keep it aside.
Check and see if the vegetable is cooked and then add the ground paste. Let it come to a quick boil and then add the cooked paruppu/dal. Mix well and add a little more water (if needed) to adjust the consistency. Also, add the curry leaves now and let it simmer for about 8-10 minutes. Stir it often in between since the sambhar tends to settle down in the bottom.
Heat oil for seasoning and then add the ingredients mentioned above. Add the seasoning to the sambhar and then turn off the flame.
Serve hot with rice and ghee!
More Side Dishes
- Dubke From Uttarakhand - Gravy Of Lentils With Pakoras (Fried Dumplings)
- Asparagus Curry | Asparagus Poriyal with Coconut
- Sana Thongba From Manipur - A Simple Paneer Curry
- Pondicherry Sambar | A special Sambhar from Puducherry
Recipe
Equipment
- ▢ Pressure Cooker
- ▢ Spoon
Ingredients
- ▢ 2 cups Chinna Vengayam / pearl onion peeled fresh or frozen
- ▢ large Tamarind A large Marble size piecesoaked in about 2 cups of hot water
- ▢ ½ cup Tuvaram paruppu / toor dal
- ▢ ½ teaspoon Sambhar powder optional
- ▢ few Curry leaves
- ▢ to taste Salt
- ▢ 1 teaspoon Jaggery / brown sugar
- ▢ 2 teaspoon Oil
Fry and grind together -
- ▢ 1 teaspoon Oil
- ▢ 1 tablespoon Kothamalli vidhai / Coriander seeds
- ▢ 1 tablespoon Kadalai paruppu / Channa dal
- ▢ 1 teaspoon Ullutham paruppu / urad dal
- ▢ 5 Red chilies
- ▢ ½ teaspoon Black pepper
- ▢ ¼ cup Coconut grated
For seasoning -
- ▢ 1 teaspoon Oil
- ▢ 1 teaspoon Mustard seeds
- ▢ 1 teaspoon Ullutham paruppu
- ▢ Few Curry leaves
Instructions
- Soak the tamarind in hot water for about 15 minutes and then squeeze out the extract.
- Cook the tuvaram paruppu in a pressure cooker until very soft and mushy. Once cooked, mash it well with a ladle and keep it aside.
- Peel the pearl onions are using fresh ones. I used frozen ones and all I had to do was drop it into the pan.
- In a pot, add about 2 teaspoon of oil (preferably gingelly oil) and sauté the onions for about 5-7 minutes, until aromatic.
- Now add the tamarind extract, sambhar powder, and salt and let it boil for about 10-15 minutes.
- In the meantime, in a small pan, fry all the ingredients (except coconut) mentioned under grind together to about golden brown. Then add the grated coconut and fry for a minute more until it is lightly golden.
- Let it cool down a bit and then grind to a coarse paste using very little water. Keep it aside.
- Check and see if the vegetable is cooked and then add the ground paste. Let it come to a quick boil and then add the cooked paruppu/dal. Mix well and add a little more water (if needed) to adjust the consistency. Also add the curry leaves now and let it simmer for about 8-10 minutes. Stir it often in between since the sambhar tends to settle down in the bottom.
- Heat oil for seasoning and then add the ingredients mentioned above. Add the seasoning to the sambhar and then turn off the flame.
- Serve hot with rice and ghee!
Nutrition
More Indian
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Coconut Almond Burfi
- Kathirikai Kara Curry | Brinjal Poriyal
Chinna Vengayam Araichu Vitta Sambhar | Pearl Onion Sambhar
Equipment
- Pressure Cooker
- Spoon
Ingredients
- 2 cups Chinna Vengayam / pearl onion peeled fresh or frozen
- large Tamarind A large Marble size piecesoaked in about 2 cups of hot water
- ½ cup Tuvaram paruppu / toor dal
- ½ teaspoon Sambhar powder optional
- few Curry leaves
- to taste Salt
- 1 teaspoon Jaggery / brown sugar
- 2 teaspoon Oil
Fry and grind together –
- 1 teaspoon Oil
- 1 tablespoon Kothamalli vidhai / Coriander seeds
- 1 tablespoon Kadalai paruppu / Channa dal
- 1 teaspoon Ullutham paruppu / urad dal
- 5 Red chilies
- ½ teaspoon Black pepper
- ¼ cup Coconut grated
For seasoning –
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Ullutham paruppu
- Few Curry leaves
Instructions
- Soak the tamarind in hot water for about 15 minutes and then squeeze out the extract.
- Cook the tuvaram paruppu in a pressure cooker until very soft and mushy. Once cooked, mash it well with a ladle and keep it aside.
- Peel the pearl onions are using fresh ones. I used frozen ones and all I had to do was drop it into the pan.
- In a pot, add about 2 teaspoon of oil (preferably gingelly oil) and sauté the onions for about 5-7 minutes, until aromatic.
- Now add the tamarind extract, sambhar powder, and salt and let it boil for about 10-15 minutes.
- In the meantime, in a small pan, fry all the ingredients (except coconut) mentioned under grind together to about golden brown. Then add the grated coconut and fry for a minute more until it is lightly golden.
- Let it cool down a bit and then grind to a coarse paste using very little water. Keep it aside.
- Check and see if the vegetable is cooked and then add the ground paste. Let it come to a quick boil and then add the cooked paruppu/dal. Mix well and add a little more water (if needed) to adjust the consistency. Also add the curry leaves now and let it simmer for about 8-10 minutes. Stir it often in between since the sambhar tends to settle down in the bottom.
- Heat oil for seasoning and then add the ingredients mentioned above. Add the seasoning to the sambhar and then turn off the flame.
- Serve hot with rice and ghee!
