Small onion sambar (Vengaya sambar) from Dakshin: Vegetarian Cuisine from South India (page 2) by Chandra Padmanabhan

  • golden shallots
  • fresh coriander
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute flaked coconut for fresh. Serve with rice.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Masala dosai; Rice idli (Idli)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute flaked coconut for fresh. Serve with rice.

  • Ganga108 on March 29, 2023

    I found some frozen, cooked split toor lentils at the bottom of the freezer, and made this sambar - so easy when the toor is pre-cooked. Delicious. You can use purchased sambar powder instead of the spice mix in the recipe, but the spice mix is specific to the vegetable used (to enhance its contribution to the flavours), AND it's also designed to thicken the sambar slightly. Meenakshi Ammal's books taught me a good trick if you accidentally end up with a sambar that is too thin - use a little chickpea flour paste or rice flour paste to thicken. The chickpea flour paste gives it a nice colour as well.

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