Vengaya Sambar ( వెంగయ సాంబార్ ) | How to make Onion Sambar | Telugu Ruchi - Cooking Videos -

Описание: Watch How to make Vengaya Sambar Recipe Exclusive on #TeluguRuchi

This is a very classical sambar made in may houses and is very suitable for the breakfast sambar as it is not very spicy and the sweet taste of the small madras onions makes it best suitable as tiffin sambar. In some homes it is customary to prepare this sambar night before deepavali and why to wait for that day just go ahead and try this sambar. No wonder this onions gives a special taste to the sambar.

INGREDIENTS [2-3 PERSONS]
1.TUR DAL - 100g
2.OIL - as required
3.TURMERIC - 1 ½ tsp
4.ONIONS - 50g
5.GREEN CHILLI - 2 no’s
6.WATER AS REQUIRED
7.CHANA DAL - 20g
8.URAD DAL - 20g
9.CORIANDER SEEDS - 10g
10.RED CHILLI - 10g
11.BLACK PEPPER - 5g
12.CURRY LEAVES - 7 spring
13.RED CHILLI - 2 no’s
14.MUSTARD - 5g
15.METHI SEEDS - 5g
16.HING - 1tsp
17.SHALLOTS - 250g
18.CRYSTAL SALT - TO TASTE
19.TAMARIND JUICE
20.JAGGERY - 5g
21.CORIANDER
22.FRESH COCONUT PASTE

METHOD:-
1.Heat the cooker pan and fry with tur dal, oil, turmeric 1/2 tsp, chopped onions, green chilli and mix well with water and cover with lid & cook.
2.Heat the kadai and fry with chana dal, urad dal, coriander seeds, red chilli, black pepper, curry leaves and transfer into mixe jar, then add turmeric 1/2 tsp and grind it.
3.Heat the kadai add oil, mix well and fry with red chilli, mustard, methi seeds, hing, shallots, crystal salt, turmeric 1/2 tsp, tamarind juice.
4.Now add grinded powder, some water, jaggery, mix well and cook, then add cooked dal, some water, coriander and mix with fresh coconut paste, top up with coriander and serve it with idli.

Happy cooking…………

Chef : Krishna Vootla
Asst Chef : Sanjay Singh
Director : Chef Shivaramakrishnan Vaidyanathan
Post production: Srilatha, Prasad
Camera: SriKanth
Editing: Ayodhya
Creative Head: Keerthi Krishna
Producer: Deepthi Reddy

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