Ulli Sambar

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• Serves: 0 people
• Cooking: 30 minutes
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Ulli Sambar, the ultimate classic recipe is prepared all over Kerala and Tamilnadu. It's a staple food in South India with numerous variations. This Ulli Sambar is prepared with Small onions tossed with aromatic Sambar powder, spices and few herbs. It's aroma or flavour highlights the crown of the Chef. This Ulli Sambar pairs well with Idli,Dosa,Vada, White rice etc. The key to Sambar is the traditional homemade Sambar powder. Usually my mom prepares this powder and stores in an airtight container. This nutrient rich recipe incarnated here is for busy scheduled mom's and bachelor's. I'm sure this recipe will compliment your meal and yield delicious Sambar

Ingredients

• Curry Leaves - 2 Strands
• Onions chopped into cubes - 1 Nos.
• Shallots (small onion) split evenly - 5 to 6 Nos.
• Mustard seeds - for tempering
• Sambar powder - 2 teaspoon
• Coriander Leaves -
• Tamarind - small amount (if required)
• Fenugreek seeds - for tempering
• Jeera - for tempering
• Tomato chopped into cubes - 1 No
• Hing - 1/8 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Red Chilli - 2 nos
• Chilly Powder - 1/2 teaspoon
• Toor Dal - 1/4 Cup

Directions

1. Heat oil in a kadai. Saute Onions and the shallots.
2. Pressure cook Toor dal with 2 cups of water for 2 to 3 whistles. Allow it to cool and then mash to a smooth consistency.
3. Add Turmeric powder, Sambar powder and Chilly powder and saute gently in a medium flame.
4. Saute the tomatoes to a soft texture.
5. Now add this to the pressure cooker.
6. Add salt to taste.
7. Add tamarind pulp if you prefer light tangy taste.
8. Boil for few minutes in a low flame.
9. Heat oil in a tadka pan and temper with mustard seed, jeera seeds, fenugreek seeds and red chilly one by one. Add chopped shallots to golden brown.
10. Add Hing powder. Season with curry leaves and coriander leaves and transfer this to the Sambar.
11. Serve hot and relish the dish

Cooking Tips

• The Sambar generally thickens in time so add hot water and adjust the consistency.
• Tamarind pulp gives a tangy and rich taste but adding too much will not be good. Boil the sambar after adding Tamarind pulp until raw smell of it goes. *Never cook ulli sambar on high flame because the dal may stick to the bottom of the pan easily.

How to Serve

Hot Rice with Sambar with a drizzle of ghee and rice papads makes the dish heavenly. Mini Idli with hot sambar serves another treat for kids

The Story Behind Ulli Sambar

No wonder this recipe is from my mom.

This nostalgic recipe was prepared for the first time by me and my younger sister when left alone at home during a vacation. My parents had to travel for some reason at that time. Being Cooking an optional subject for us at that time and no online food delivery apps those days we were forced to cook lunch. This was the only recipe in our mind that we managed to cook at that time. Peeling onions was a tough task as it ran us with tears though we were not used to it. Apart from that nothing much to do just cut tomatoes and make tamarind pulp. Within few moments our kitchen turned so aromatic. Next was the time to serve. Hot white rice with ulli sambar on the top of it with ghee and smashed rice pappads was Awesome and heavenly. We realized for the first time that our mom is always inside us. Love you ma..

But nowadays it is prepared for my kids and husband. Its a easy to make dish and loved by everyone

Pro Tips for Perfect Results

The dal should be cooked well and mashed smoothly.

Soak the tamarind in hot water so that we get a fine puree.

Half a teaspoon of jaggery powder can be added to give a sweet taste, especially when taken along with idli and dosa.

Never boil sambar for a long time, since it would lose its aroma.

Always serve hot sambar.

Ulli Sambar Variations

→ Tiffin Sambar

→ Hotel style Sambar

→ Karnataka Sambar

→ Sambar with Vegetables

→ Tamilnadu Sambar

→ Kerala Sambar

→ Varuthu aracha Sambar

→ Instant Sambar.

Storing & Reheating Tips

Sambar can be stored in refrigerator in an airtight container for 2 to 3 days. Allow the Sambar to cool down to room temperature before storing in a refrigerator. Storing in small proportions will be advisable to make it easier to use according to the need. The life of the refrigerated sambar depends upon the container and ladle used. Use clean and dry Containers and ladle Never Reheat the sambar immediately after taking from the refrigerator. Thaw and heat gently. Do not boil.

Common Mistakes to Avoid

If the sambar turns watery, add a teaspoon of gram dal.

Stirring the sambar and cooking on a low flame is a must; otherwise, it may stick to the bottom of the pan.

Do not use too much oil for tempering.

Do not add raw tamarind directly.

Frequently Asked Questions

1. Can we cook sambar without dal? No, sambar cannot be cooked without dal as it is the main ingredient.

2. Can we replace moong dal instead of toor dal? Yes, you can. But it will taste lighter and slightly sweeter.

3. What should I do if the sambar turns watery? Add a teaspoon of gram dal and bring it to a boil.

4. Can we use green chillies for tempering? No, red chillies are recommended for tempering.

5. Will the taste differ if I use only shallots instead of onions? Yes, using only shallots will enhance the flavor and richness of the sambar.

Equipment Needed

Pressure cooker Kadai Tadka pan Ladle Measuring cups and spoons

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