Ulli sambar/ Shallots sambar (Serves 4)

Another traditional recipe from my MIL’s recipe diary. I tweaked the recipe a little bit here and there by replacing whole coriander and whole dry red chilly with red chilly powder and coriander powder for the ease of cooking. I am sure you can never go wrong with this recipe and it is an excellent pair with rice and even idlis. Hope you all will enjoy making this traditional sambar…

Thuvara parippu/toor dal ½ cup
Green chilly 2 nos, slit
Shallots/pearl onions 20 nos, whole
Tomato 1 medium, cut to quarters
Tamarind paste 1 TBSP
Mustard seeds ½ tsp
Dry red chilly 2 nos
Coconut oil 1 tsp
Curry leaves few sprigs
Cilantro/coriander leaves a handful
Salt as needed

To roast and grind

Grated coconut ½ cup
Turmeric powder ½ tsp
Fenugreek powder ¼ tsp
Red chilly powder 1 TBSP
Coriander powder 3 TBSP
Mustard seeds ½ tsp

Heat a pan and add coconut along with mustard seeds. Dry roast this until a light brown color. Now add all the powders and roast in a low flame until raw smell goes off. Switch off flame allow to cool. After that, grind it into a smooth paste adding little water as needed. Set this aside.

Preparation

Wash and soak the dal in 1 cup water along with the shallots and green chilly for about 30 minutes. After that cook the dal to 1 whistle, allow the pressure to release itself and open the lid and give a good MIX. (make sure not to mash the shallots as we want them as whole in this sambar). Now add the tamarind paste along with 1 cup water. Bring this to a boil and then add the tomatoes, coriander leaves and curry leaves. When it starts to boil, add the roasted ground paste plus half cup water or more as you wish and mix well. Adjust salt and cook till boiling. Switch off flame.

Heat 1 tsp coconut oil in a pan and splutter mustard seeds and dry red chilly. Pour this over the sambar and enjoy hot with rice..

Cheers!!!
Suji