Tamil/Hotel-style Ulli Sambar

 Here’s a Tamil/Hotel-style Ulli Sambar that’s tangier and lighter than the Kerala version, but still rich in flavor 🌶️

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🍲 Tamil-Style Ulli Sambar Recipe

Ingredients:

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

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

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

• Tomato – 1, chopped

• Green chillies – 2, slit

• Turmeric powder – ¼ tsp

• Sambar powder – 2 tbsp

• Salt – as needed

For tempering:

• Oil (vegetable or sunflower) – 1 tsp

• Mustard seeds – ½ tsp

• Dry red chillies – 2

• Curry leaves – 1 sprig

• Hing (asafoetida) – 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 and keep aside.

2. Tamarind Extract:

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

3. Cook Onions:

   • Heat 1 tsp oil in a pan.

   • Add peeled small onions and sauté lightly until translucent.

   • Add green chillies and tomatoes; cook until tomatoes soften.

4. Make Sambar Base:

   • Add tamarind extract, sambar powder, and salt.

   • Boil for 5–7 minutes until raw tamarind smell disappears.

5. Add Dal:

   • Mix in the cooked dal.

   • Adjust consistency with water and simmer for 5 minutes.

6. Tempering:

   • Heat 1 tsp oil, splutter mustard seeds, dry red chillies, curry leaves, and hing.

   • Pour over sambar.

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🌿 Serving Suggestion:

This sambar is slightly tangy, lighter, and pairs beautifully with steamed rice or hot idli/dosa, just like in Tamil hotels.