Ulli sambar

Shallots sambar doesn’t have too many veggies in it. The roasted coconut paste based gravy is loaded with flavours. Check out the pretty simple recipe of shallots sambar.

Ingredients
Palm full of shallots
¼ coconut (grated)
¼ cup yellow dal
1 tomato
Oil
Gooseberry sized ball of tamarind (soaked in ¼ cup water)
2 green chillies
2 sprigs curry leaves
2 tbsp sambar powder
1 tbsp Kashmiri chilli powder
1 tbsp coriander powder
¼ tsp turmeric powder
¼ tsp asafoetida
Salt as required
2 sprigs coriander leaves

Preparation
Pressure cook the soaked yellow dal with turmeric powder
Set it aside to be used later
Dry roast the grated coconut
When it turns brown in colour add sambar powder, Kashmiri chilli powder and coriander powder
Roast for a minute
After this mixture has cooled down, grind into fine paste by adding some water
Heat 3 tbsp oil in a pan
Sauté the shallots until they transparent
Add tomato
Into add the cooked yellow dal
Add the tamarind water
When this bubbles up, add the roasted coconut paste
Add salt and asafoetida
Meanwhile, heat oil in another pan
Splutter mustard seeds
Sauté shallots, dried chillies and curry leaves
Add this tempering into the sambar
Garnish with chopped coriander leaves
Keep the sambar aside for at least ten minutes before serving
Shallots sambar tastes amazing with rice, idli or dosa.