Shallots Sambar Recipe / Chinna Vingaya Sambar / Table Sambar Recipe

There is something instantly comforting about onion sambar made with small shallots.

The real star is the shallot itself. Left whole, it turns sweet and tender as it simmers, lending the sambar its signature mellow sweetness that beautifully balances the tang.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Onion Sambar Ingredients 

To Cook Dal:

2 Tsp Toovar Dal 

2 Tsp Masoor Dal 

2 Tsp Split Mung Dal

2 Drops Castor Oil 

1/4 Tsp Turmeric Powder 

1/4 Tsp Asafoetida 

1 Tsp Salt 

To Boil:

2 to 3 Slit Green Chilies 

1/2 Finely Chopped Onion 

15 Sambar Onion/ Shallots

1/2 Finely Chopped Bangalore/ Apple Tomato

1/2 Finely Chopped Natti / Farm Tomato

2 Sprigs Curry Leaves 

3 Sprigs Coriander Leaves 

5 Pods Garlic Finely Chopped 

1 Tsp Chilli Powder 

2 Tbsp Coriander Powder 

3 Tsp Tamarind Pulp 

1 Tsp Sambar Powder 

To Temper:

8 Pods Sambar Onion 

1/2 Onion Finely Chopped 

6 Pods Garlic Finely Chopped 

3 Sprigs Curry Leaves 

2 Dried Red Chilies 

1/4 Tsp Each Mustard Seeds, Cumin, Black Gram Dal 

4 Seeds Methi / Fenugreek seeds 

1/4 Tsp Asafoetida 

3 Tbsp Oil 

Prep

1. Dal - Soak & Cook

• Measure, rinse and soak the dals for 1 hour. I cook it open in a pot, no pressure cooker - slow cooked dal is tastier and creamier. 

• Drain and add dals to a pot with 1 1/2 cups water, turmeric powder, few drops of castor oil and 1/4 tsp asafoetida. 

• Cook on low flame till tender. 

2. Shallots & Onions

• Soak shallots in lukewarm water for 15 minutes to peel easily. Peel, rinse twice and reserve. 

• Peel 1 large onion, rinse well and finely chop. Divide into two equal portions and reserve. 

3. Vegetables & Aromatics

• Wash and finely chop 1 medium size tomato and reserve. 

• Peel 15 garlic pods, rinse well, finely chop and divide into two equal portions and reserve. 

• Remove stem from green chilies, slit in half and reserve.

4. Herbs for Garnish

• Sort 5 sprigs coriander leaves with stems, finely chop and reserve. 

• Sort 3 sprigs curry leaves and reserve for garnish. 

5. Tamarind

• Boil lime-sized tamarind in a pot with 1 cup water, squeeze and extract pulp.

Method

1. Cook the Dal Base

• To the cooked dal, add chopped tomato, half the reserved garlic and onion, slit green chilies, curry leaves, coriander leaves with stems, chilli powder, coriander powder, asafoetida and 1 tbsp coarse salt. 

• Cover and allow to boil and cook. 

2. Add Tamarind

• Add 2 tsp tamarind pulp, stir well. 

• Add 1/2 cup water and bring to a boil. 

3. Prepare the Tempering

• Heat a wok with 3 tbsp oil. Add black gram dal and fry for a few seconds. 

• Next add mustard seeds, fenugreek seeds, cumin seeds and dried red chilies broken in half. Fry and allow the mustard seeds to splutter. 

4. Combine & Finish

• Transfer the fried shallots and tempering to the dal base. 

• Add sambar masala, stir well and allow to boil. Add extra water if needed. 

• Boil the sambar for 10 minutes on medium flame. 

• Garnish with chopped coriander. 

Serve hot with rice, idly, dosa or chapati. Enjoy!

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