varutharacha ulli sambar (shallot sambar)

The tastiest sambar ever with rice, idly and dosa. Only boring part is peeling the skin of shallot, then when you think of the end result that also becomes easier.

varutharacha ulli sambar (shallot sambar)
Print Recipe
The tastiest sambar ever with rice, idly and dosa. Only boring part is peeling the skin of shallot, then when you think of the end result that also becomes easier.
Servings
6 serving
Cook Time
30 minutes
Servings
6 serving
Cook Time
30 minutes
varutharacha ulli sambar (shallot sambar)
Print Recipe
The tastiest sambar ever with rice, idly and dosa. Only boring part is peeling the skin of shallot, then when you think of the end result that also becomes easier.
Servings
6 serving
Cook Time
30 minutes
Servings
6 serving
Cook Time
30 minutes
Ingredients
Servings: serving
Instructions
  1. Peel the skin of onion and keep aside.
  2. Soak tamarind in 1 cup water and strain after 30 minutes to get the pulp.
  3. Pressure cook dal in enough water with turmeric till done.
  4. Heat oil in a kadai, add the urad dal, coriander seed, fenugreek seed, pepper, red chili and keep on sauteing till the dal becomes light brown.
  5. Now add the grated coconut, 3 shallots, few curry leaves, asafoetida powder to this and saute for one minute and take off from stove.
  6. Grind this mixture into a fine paste and keep aside.
  7. Heat ghee in a kadai, saute the skinned onions in this till translucent, now add the green chilli slit, tomato, tamarind juice and cooked dal and boil till raw smell of tamarind disappears.
  8. Now add the ground masala, coriander leaves and salt, mix well and boil for 2 to 3 minutes and switch off.
  9. Heat ghee in a kadai, add the mustard, red chili and curry leaves, when mustard crackles add to curry and serve with rice, idly, dosa or any flat bread variety.

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