ULLI SAMBHAR

Here’s a traditional Kerala-style Ulli Sambar (Onion Sambar) recipe for you 🌿

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🍲 Ulli Sambar Recipe (Kerala Small Onion Sambar)

Ingredients:

• Toor dal (thuvaram parippu / pigeon peas) – ½ cup

• Small onions (shallots / ulli) – 15–20, peeled

• Green chillies – 2, slit

• Tomato – 1, chopped

• Tamarind – lemon-sized ball (soaked in 1 cup warm water)

• Turmeric powder – ¼ tsp

• Sambar powder – 2 tbsp

• Salt – as needed

For tempering:

• Coconut oil – 2 tsp

• Mustard seeds – ½ tsp

• Dry red chillies – 2

• Curry leaves – 1 sprig

• Asafoetida (hing) – a pinch

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Preparation:

1. Cook Dal:

   • Wash toor dal well.

   • Pressure cook with 2 cups water, turmeric, and a little oil until soft.

   • Mash well and keep aside.

2. Prepare Tamarind Extract:

   • Soak tamarind in warm water, squeeze, and extract juice.

3. Cook Onions:

   • Heat 1 tsp coconut oil in a pan.

   • Add peeled small onions and green chillies. Sauté till golden and slightly caramelized.

   • Add tomatoes and fry till soft.

4. Make Sambar Base:

   • Add sambar powder, salt, and tamarind extract.

   • Boil until raw smell of tamarind goes away (about 10 minutes).

5. Add Dal:

   • Mix the cooked dal into the onion-tamarind mixture.

   • Adjust consistency by adding water. Let it simmer for 5–7 minutes.

6. Tempering:

   • Heat coconut oil in a small pan.

   • Splutter mustard seeds, add red chillies, curry leaves, and hing.

   • Pour over the sambar.

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🌿 Serving Suggestion:

Serve hot ulli sambar with steamed rice, idli, dosa, or vada. The sweetness of small onions balances beautifully with tamarind tang and dal creaminess.