Tuesday, August 25, 2015

Ulli sambar/ Onion sambar


To pressure cook

Toor dal   - 3/4 cup
Turmeric powder- 1/4 tsp

For Saute

Shallots/ Small onions   - 1 cup

Green chillies - 2 nos

Tomato  - 1 medium

Tamarind  - A gooseberry size

Turmeric powder-1/4 tsp

For tempering

Coconut oil

Mustard seeds  - 1 tsp

Dry red chillies  - 2 nos

Curry leaves

Kashmiri chilli powder  -1 tsp

Coriander powder -1 tsp

Sambar powder - 2 1/2 tbsp

Coriander leaves
Salt to taste


Pressure cook dal with turmeric powder and salt with 3 cups of water for 3- 4 whistles,

Soak tamarind in 1 cup of water and keep aside.

Soak red chilli powder, coriander powder, and sambar powder in small amounts of water. Set this aside.

In a kadai, heat 2 tbsp oil. Saute onions and green chillies for 3 minutes, Add tomato pieces, 1/4 tsp turmeric powder and 1/4 tsp asafoetida powder. Add tamarind water, cooked dal, and salt and cook for sometime till the curry is slightly thicker.

Heat oil in pan. Splutter mustard seeds. Add dried red chillies and curry leaves. Now add soaked powder and saute in low flame. When the raw smell disappears, pour this over the curry. Add coriander leaves and serve.

 Add 1 tsp of oil over the curry (this is optional).


  1. I have never had anything like this..it looks exotic and delicious!

  2. Really yummy and perfect with idlis

  3. Mouthwatering good dear. The flavour from the sambar onions and shallots would be just awesome.

  4. Oh my!! I am dropping down with hunger. But rice it has to be for me or just drinking the sambar just like that.

  5. superb sambhar,tempting one :)



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