Meena's Taste Mantra

Chinna Vengayam Sambar | Madras Kanda Sambar

My numero uno in Sambars is Chinna Vengayam Sambar! Inspite of being a Tambhram SouthIndian, the only Sambar that I love the most is the Madras Kanda Sambar! This is what Amma will make on my Nakshatram Birthday!

Dollops of this aromatic Sambar mixed with hot steaming rice and crushed Pappadams......hmmmmmmmmm.....heavenly!

INGREDIENTS

300 gms Chinna Vengayam | Madras Kanda | Shallots

4 tblsp Toor Dal

Lemon size Imli | Tamarind Extract

1/2 tsp + 1 tsp Haldi | Turmeric Powder

Pea size Compounded Hing | Asafoetida

1 1/2 tsp Salt | Adjust as per taste
For Sambar Masala:

4 Sukhi Lal Mirch | Dried Red Chillies
2 tblsp Fresh Coconut, grated

1/4 tsp Jeera | Cumin Seeds
1 tblsp Dhaniya | Coriander Seeds

1 tsp Channa Dal

1/4 tsp Methi | Fenugreek Seeds

6 Kali Miri | Black Pepper

6 Kadhi Patta | Curry Leaves

1/2 tsp Oil

For Tempering:

1 tsp Oil

1 tsp Rai | Mustard Seeds
1/2 tsp Urad Dal

1 sprig Kadhi Patta | Curry Leaves
1 Sukhi Lal Mirch | Dried Red Chilli

METHOD

Soak Madras Kanda for 30 minutes in water. This will ease the peeling of these onions. Peel and keep aside.

Wash and pressure cook toor dal adding 1/2 tsp Haldi powder, for 4 whistles.
For making Sambar Masala:

In a frying pan, heat oil.
Add all ingredients listed under Sambar Masala, except coconut and roast them ensuring they do not get burnt. Keep the flame on low.
When Channa dal changes color slightly, add grated coconut and saute for 1 minute. Switch off the gas.
Transfer the roasted masala to a plate and keep to cool.
Once cool, grind to make a smooth paste and keep aside.

In a vessel to make the sambar, approximately 1 ltr capacity, add peeled onion, imli extract, compounded hing, salt and 1 tsp haldi powder. Add sufficient water to cook the onions.
When the onion is almost cooked, add cooked toor dal and the ground Sambar Masala. Mix well.
Add water to adjust the consistency of Sambar.
Stir on and off, ensuring the masala does not get stuck to the bottom.
After the Sambar comes to a boil, turn off the gas.
For making Tempering:

In the same frying pan heat oil. Add rai, urad dal, red chilli and curry leaves.
When the rai splutters, pour this tempering on the Chinna Vengayam Sambar.

Serve Hot with Steamed Rice, Idli, Dosa | Uttappam | Adai, Upama | Venpongal.

We had Chinna Vengayam Sambar with Kancheepuram Idli.

We have used:

1. LG Compounded Hing

2. Sundrop Heart Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.