ഉള്ളി സാമ്പാർ | Ulli Sambar - Kerala style recipe

Introduction

In this tutorial, we will guide you through making Ulli Sambar, a flavorful South Indian dish that's perfect as a side for rice, Idli, or Dosa. This recipe highlights the delightful combination of lentils, shallots, and spices, resulting in a tasty, slightly spicy, and tangy curry. Perfect for a family meal, this dish serves six people and showcases the rich flavors of Kerala cuisine.

Step 1: Gather Your Ingredients

Before you start cooking, gather all the necessary ingredients. Here’s what you will need:

• ¾ cup Pigeon Pea (Toor Dal)
• ½ + ½ teaspoon Turmeric Powder
• 1 + 1 teaspoon Salt
• 4 cups Water
• Gooseberry-sized ball Tamarind
• ¾ cup Hot Water
• 4 tablespoons Cooking Oil
• 2 cups Shallots (250 gm)
• 2 Green Chilies
• 4 Sprigs Curry Leaves
• 1 Tomato
• 1½ tablespoons Coriander Powder
• ½ tablespoon Chilli Powder
• 1 teaspoon Asafoetida Powder
• ¼ teaspoon Fenugreek Seeds
• ¼ teaspoon Mustard Seeds
• 2 Dry Red Chilies

Step 2: Prepare the Lentils

1. Rinse the Pigeon Pea (Toor Dal) under cold water until the water runs clear.
2. In a pot, add the rinsed lentils, 4 cups of water, and ½ teaspoon of turmeric powder.
3. Cook the lentils on medium heat until they are soft and fully cooked. This usually takes about 20-25 minutes.

Step 3: Prepare the Tamarind Mixture

1. Soak the gooseberry-sized tamarind in ¾ cup of hot water for about 10 minutes.
2. Once softened, mash the tamarind in the water to extract the juice, then strain to remove any solids. Set aside.

Step 4: Cook the Vegetables

1. In a large pan, heat 2 tablespoons of cooking oil over medium heat.
2. Add the shallots and sauté until they become golden and sweet.
3. Add the green chilies, curry leaves, and chopped tomato, and cook until the tomatoes soften.

Step 5: Combine Ingredients

1. Once the lentils are cooked, add them to the pan with the sautéed vegetables.
2. Stir in the tamarind juice, remaining turmeric, salt, coriander powder, chili powder, and asafoetida. Mix well.
3. Allow the mixture to simmer for about 10-15 minutes, adjusting the consistency with water as needed.

Step 6: Temper the Sambar

1. In a separate small pan, heat the remaining 2 tablespoons of cooking oil.
2. Add mustard seeds, fenugreek seeds, and dry red chilies. Sauté until the mustard seeds crackle.
3. Pour this tempering over the simmering sambar and mix gently.

Conclusion

Now your Ulli Sambar is ready to serve! This dish is not only delicious but also packed with nutrients from the lentils and vegetables. Serve it hot with rice, Idli, or Dosa for a complete meal. Enjoy experimenting with this recipe and consider adding your favorite vegetables for a personalized touch. Happy cooking!