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Idli/ dosa when served with sambar and chutney is a delicious combo. I love the combo of idli- sambar than when served with chutneys. Though idli can be served with the regular sambar, but I have a soft corner for this particular ulli sambar when it comes to serving with idlis/ dosas. If you haven't tried this ulli sambar, you must give this a try and am sure you will totally love this sambar with idlis/ dosas. I don't serve the ulli sambar with steamed rice as its milder in spices and has no much vegetables. Only shallots (kunjulli)and tomato is the only needed vegetable for this sambar. This is a very quick sambar recipe, very flavorful and thick sambar as it has ground coconut. Give this a try and enjoy !!
FEW MORE SAMBAR RECIPES-
Preparation time ~ 10 minutes
Cooking time ~ 25 minutes
Author ~ Julie
Serves ~ 4-5
Ingredients
shallots(kunjulli) 15-20
tomato 1 chopped
tuvar(toor) dal 1/2 cup
tamarind extract 2 tsp or a gooseberry size soaked
sambar powder 2 tbsp
sugar a pinch(optional)
salt to taste
to grind
coconut grated 1/2 cup
to temper
mustard seeds 1/2 tsp
dry chillies 2/3 broken
curry leaves a sprig
coriander leaves 1 tbsp chopped
oil 1-2 tbsp
Method
- Wash and peel the skin of shallots, wash and keep aside. Wash the dal and add to the pressure cooker, add turmeric powder and salt. Add enough water or add double the water than dal and pressure-cook for 3 whistles. Wait for the pressure to release.
- In the meantime, add the coconut to grind in a blender jar and add a little water. Grind to a smooth paste and keep aside.
- Add the peeled shallots and cut tomatoes to the cooked dal. Cook for 6-7 minutes until the shallots look cooked or turn translucent.
- To this, add the sambar powder, mix well. Then add salt and tamarind extract. Finally, add the ground coconut paste and simmer for 2 minutes and then put off the flame. Add the pinch of sugar at this point if using.
- In another pan, add oil. Splutter mustard seeds when the oil is hot and add the curry leaves, dry red chillies and chopped coriander leaves. Sauté till the coriander leaves look wilted. Switch off the flame and pour the tempering over the sambar. Keep covered for 5 minutes and then serve. We served with idlis and tomato chutney.
* If the shallots(kunjulli) are very big, then can cut in halves. The smaller variety adds a sweetness to the sambar.
* Adding a pinch of sugar is optional, it just adds a mild sweet tinge along with ground coconut paste, which tastes delicious when served with idlis.
* I have added homemade sambar powder, the recipe is here. You can use any store brought sambar powder.
IF YOU LIKE TRYING OUT VARIETY OF IDLI/ DOSA RECIPES, THEN HERE IT IS-
IDLI RECIPES:
DOSA RECIPES:
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