Ulli Sambar / Shallots Sambar  

   Today I am sharing the famous and delicious Sambar with pearl onion which is the best combination with Idli or Dosa. In Kerala it's called Ulli Sambar; Ulli refer to small onion/shallots/pearl onion.

   My mom makes sambar with roasted coconut but here I am sharing the recipe without coconut. Its my family’s all time favourite sambar..Do try it and enjoy with ur family!!

Preperation Time: 10 min.

Cooking Time: 30 min.

Serves: 2 - 3


Shallots / Pearl onion / Kunjulli - 200gms (If large, cut into 2, otherwise use as a whole)

Toor dal - 60 gms, 1/4 cup

Turmeric powder - 1/4 tsp

Sambar powder - 3 tsp

Asafoetida (kaayam) - 1/4 tsp

Tamarind - a small lemon sized ball soaked in 1/4 cup warm water

Oil - 1 Tbsp

Salt - to taste

For seasoning

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Dry red chillies - 1 (broken into half)

Curry leaves - a few

Preparation Method

Pressure cook the toor dal with turmeric powder and 1 1/4 cups of water till soft. It has be in a mashed form.

Soak the tamarind in 1/4 cup warm water and extract the juice.

Heat oil in a pan and saute shallots / kunjulli till transparent.

Add tamarind extract, salt and 1 1/2 cups of water into it. Cook for about 7 - 8 minutes on a medium flame. (Make sure that you do not overcook the shallots)

Add cooked dal and mix well.

Then add sambar powder and asafoetida and boil for couple of minutes.

Heat oil in another pan and splutter mustard seeds and saute dry chillies and curry leaves and pour this seasoning to the curry.

Ulli sambar is ready to be served.

It goes well with Idli, Dosa or even with rice.

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