Chinna Vengaya Arachu Vitta Sambhar

A perfect Sunday South Indian Meals is chinna vengaya sambhar with potato fry. And it would taste even more delicious with fried papads. I wanted to make this sambhar for a long time and finally made it this sunday and it was a hit :) The only difficult thing about it is having to sit and peel the baby onions, but its nothing when compared to the taste of the sambhar :) You usually get peeled baby onions in the store but I personally like to buy them unpeeled and then peel it right before cooking as they would be fresh. 

Serves 2

Ingredients Required:

Peeled baby onions - 20-25

Toor dhal - 1/4 cup

Turmeric powder -1/4 tsp
Tamarind - lemon sized

Salt to taste
Mustard seeds – 1/4 tsp
Curry leaves – few 

Cilantro - few springs

Oil 

To fry and grind:

Hing – 1/4 tsp
Chana dal – 1 tbsp

Urad dal - 1 tsp
Coriander seeds -1 tbsp
Red chillies – 8
Fenugreek seeds – 1/4 tsp
Grated Coconut - 1 tbsp

How to make?

Pressure cook the dhal and set aside.

Microwave 1 cup of water with the tamrind for 2 minutes and extract water and set aside.

In a pan, heat little amount of oil and add the ingredients under the 'fry and grind' section. Fry for few minutes till golden in color and allow to cool.

Add little amount of water and grind the masala into paste and set aside.

In the same pan, heat some more oil, add mustard seeds and allow to splutter.

Add hing and curry leaves and fry for few seconds and then add the baby onions.

Fry for couple of minutes till the onions are glassy.

Add the tamrind water, and allow to boil for 2 minutes.

Add the ground paste, cooked dhal and salt.

Allow to cook on low heat for 5 minutes.

Garnish with chopped cilantro and serve with plain rice and ghee.