Kerala Ulli Sambhar (onion Sambhar)

Kerala Ulli Sambhar is one of my favourite sambhar. I often make it to cheer up my mood. Ulli is the Malayalam word for onion. The onions used in this recipe are small ones called sambhar onions/shallots. This is a tasty recipe. We can serve this better with hot rice.

Photo Of Ulli Sambhar
Toor dal (Yellow lentil) -1/2 cup
Small onions/Shallots peeled - 1 cup
Garlic - 2or 3 cloves
Green chilli - 3
Tomato -1
Coriander powder -2 tsp
Red chilli -2 tsp
Turmeric powder- 1/4 tsp
Fenugreek powder- 1/4 tsp (Dry roast seeds and powder)
Hing (Asafoetida)- 1/4 tsp
Tamarind - a small lemon sized
Salt - to taste
Oil -2 tsp
Mustard seeds - 1 tsp
Dry red chillies - 2
Curry leaves- few
Water- 2cup
Pressure cook toor dal with 2 cups of water for 10 to 20 minutes (1 to 2 whistles). The dal should be cooked but not mushy.
Soak tamarind in warm water and extract juice.
Peel the sambhar onions. If onions are large cut into 2, otherwise we can use whole onion.
Heat oil in a pan and saute the onions till they become brown.
Add the green chillies, garlic and saute for 1-2 minutes.
Then add coriander powder, turmeric powder and fenugreek powder.
Add the cooked dal, tamarind juice, tomato, salt and 2 cup water.
Cook 10 to 15 minutes till onion is cooked and sambhar is thick.
We can add hing now.
Heat oil in a tadka pan and splutter mustard seeds.
Add dry chillies and curry leaves and pour this seasoning to this sambhar.
Now Ulli Sambhar is ready to serve.
Don't overcook onions because it will become mushy.
If we put onion 1hr in water before peeling, it will come out easily.