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Home » Asian » Indian

Published: Apr 27, 2014 · Modified: Jan 24, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Chinna Vengayam Araichu Vitta Sambhar | Pearl Onion Sambhar

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It is very typical in the South Indian family to make Chinna Vengayam Araichu Vitta Sambhar the day before the Diwali/Deepavali festival. I make it usually when I am expecting visitors or for a weekend special spread.

Pearl Onion Sambhar served in a bowl

Chinna vengayam or pearl onions are Goblet onion as my boys call it, is a delicacy and it just enhances the flavor of any dish it is added to. Two of my favorite preparations with china vengayam are the vathal kuzhambu and this Chinna Vengayam Araichu Vitta Sambhar.

Araichu vitta sambhar is different from the regular sambhar because of the fact that it has fried and ground spices and coconut instead of the sambhar powder.

I do add about ½ teaspoon of sambhar powder to give it a little color and flavor.

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It is very typical in the South Indian family to make Vengaya sambhar the day before the Diwali/Deepavali festival. I make it usually when I am expecting visitors or for a weekend special spread.

So I chose to make Chinna Vengayam Araichu Vitta Sambharfor the special Tamil Nadu spread that I made for the mega-regional Blogging Marathon. Do make sure to check my other recipes as well.

Other recipes I have in this spread are -

Payatham paruppu payasam
Velarikkai Thayir pachadi / Cucumber raita
Manga Pachadi / Mango sweet chutney
Kadalai paruppu sweet kosumalli
Kovakkai Curry
Chow Chow Kootu
Thakkali Rasam

Preparation – 15 minutes
Cooking time – 40 minutes
Difficulty level –easy

Ingredients to make Chinna Vengayam Araichu Vitta Sambhar – (serves 6)

  • Chinna Vengayam / pearl onion – 2 cups (peeled fresh or frozen)
  • Tamarind – A large Marble size piece (soaked in about 2 cups of hot water)
  • Tuvaram paruppu / toor dal – ½ cup
  • Sambhar powder – ½ teaspoon (optional)
  • Curry leaves – few
  • Salt - to taste
  • Jaggery / brown sugar – 1 tsp
  • Oil – 2 tsp

Fry and grind together –

  • Oil – 1 tsp
  • Kothamalli vidhai / Coriander seeds – 1 tbsp
  • Kadalai paruppu / Channa dal – 1 tbsp
  • Ullutham paruppu / urad dal – 1 tsp
  • Red chilies – 5-6
  • Black pepper – ½ tsp
  • Coconut – ¼ cup (grated)

For seasoning –

  • Oil – 1 tsp
  • Mustard seeds – 1 tsp
  • Ullutham paruppu – 1 tsp
  • Curry leaves – few

Procedure –

  • Soak the tamarind in hot water for about 15 minutes and then squeeze out the extract.
  • Cook the tuvaram paruppu in pressure cooker until very soft and mushy. Once cooked, mash it well with a ladle and keep it aside.
Mixing the cooked tuvaram paruppu with spoon
  • Peel the pearl onions is using fresh ones. I used frozen ones and all I had to do was drop it into the pan.
  • In a pot, add about 2 teaspoon of oil (preferably gingelly oil) and sauté the onions for about 5-7 minutes, until aromatic.
  • Now add the tamarind extract, sambhar powder and salt and let it boil for about 10-15 minutes.
Cooking onions in a pot
Adding the other inredients
Making paste by blending in blender
  • In the meantime, in a small pan, fry all the ingredients (except coconut) mentioned under grind together to about golden brown. Then add the grated coconut and fry for a minute more until it is lightly golden.
Tamil Nadu Feast Chinna Vengayam Araichu vitta sambhar
  • Let it cool down a bit and then grind to a coarse paste using very little water. Keep it aside.
  • Check and see if the vegetable is cooked and then add the ground paste. Let it come to a quick boil and then add the cooked paruppu/dal. Mix well and add a little more water (if needed) to adjust the consistency. Also add the curry leaves now and let it simmer for about 8-10 minutes. Stir it often in between since the sambhar tends to settle down in the bottom.
Cooking the Sambhar
  • Heat oil for seasoning and then add the ingredients mentioned above. Add the seasoning to the sambhar and then turn off the flame.
  • Serve hot with rice and ghee!

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Chinna Vengayam Araichu Vitta Sambhar in a Bowl

Chinna Vengayam Araichu Vitta Sambhar | Pearl Onion Sambhar

It is very typical in the South Indian family to make Chinna Vengayam Araichu Vitta Sambhar the day before the Diwali/Deepavali festival. I make it usually when I am expecting visitors or for a weekend special spread.
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Course: Appetizer, dinner
Cuisine: Indian, South Indian
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 People
Calories: 145kcal
Author: Sandhya Ramakrishnan

Equipment

  • Pressure Cooker
  • Spoon

Ingredients

  • 2 cups Chinna Vengayam / pearl onion peeled fresh or frozen
  • large Tamarind A large Marble size piecesoaked in about 2 cups of hot water
  • ½ cup Tuvaram paruppu / toor dal
  • ½ teaspoon Sambhar powder optional
  • few Curry leaves
  • to taste Salt
  • 1 teaspoon Jaggery / brown sugar
  • 2 teaspoon Oil

Fry and grind together –

  • 1 teaspoon Oil
  • 1 tablespoon Kothamalli vidhai / Coriander seeds
  • 1 tablespoon Kadalai paruppu / Channa dal
  • 1 teaspoon Ullutham paruppu / urad dal
  • 5 Red chilies
  • ½ teaspoon Black pepper
  • ¼ cup Coconut grated

For seasoning –

  • 1 teaspoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Ullutham paruppu
  • Few Curry leaves

Instructions

  • Soak the tamarind in hot water for about 15 minutes and then squeeze out the extract.
  • Cook the tuvaram paruppu in a pressure cooker until very soft and mushy. Once cooked, mash it well with a ladle and keep it aside.
  • Peel the pearl onions are using fresh ones. I used frozen ones and all I had to do was drop it into the pan.
  • In a pot, add about 2 teaspoon of oil (preferably gingelly oil) and sauté the onions for about 5-7 minutes, until aromatic.
  • Now add the tamarind extract, sambhar powder, and salt and let it boil for about 10-15 minutes.
  • In the meantime, in a small pan, fry all the ingredients (except coconut) mentioned under grind together to about golden brown. Then add the grated coconut and fry for a minute more until it is lightly golden.
  • Let it cool down a bit and then grind to a coarse paste using very little water. Keep it aside.
  • Check and see if the vegetable is cooked and then add the ground paste. Let it come to a quick boil and then add the cooked paruppu/dal. Mix well and add a little more water (if needed) to adjust the consistency. Also add the curry leaves now and let it simmer for about 8-10 minutes. Stir it often in between since the sambhar tends to settle down in the bottom.
  • Heat oil for seasoning and then add the ingredients mentioned above. Add the seasoning to the sambhar and then turn off the flame.
  • Serve hot with rice and ghee!

Nutrition

Calories: 145kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 258mg | Fiber: 6g | Sugar: 7g | Vitamin A: 357IU | Vitamin C: 60mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Payatham Paruppu Payasam / Moong Dal (Pasi Paruppu) Payasam
Kadalai Paruppu Sweet Kosumalli – Channa Dal Sweet Salad »

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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