Ulli Sambar – Malabar Shallot Sambar for Idli & Dosa

In northern Kerala, grandmothers used to make sambar with onions for idli or dosa. It is so delicious.

This ulli (shallot) sambar uses a freshly roasted and ground coconut masala for a richer flavour than everyday sambar.

Tips from the Ruchippura kitchen

• Roast the masala on low heat until fragrant and light brown.
• Small shallots give the sweetest flavour.

Lakshmidevi Nair

Ulli Sambar (Malabar Shallot Sambar for Idli & Dosa)

Ulli sambar from northern Kerala – tur dal and shallots in a tamarind gravy of roasted coriander, red chillies, fenugreek and coconut. The perfect partner for idli and dosa.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 people

Course: Side Dish

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 1 cup tur dal
• 1 cup shallots
• 1/2 cup tomato chopped
• 1/4 tsp turmeric powder
• 1/2 tbsp tamarind paste
• 1/4 tsp sugar
• 1 tbsp coriander leaves chopped
• salt to taste

For the roasted masala

• 1 tsp oil
• 2 tbsp coriander seeds
• 6 dried red chillies
• 1/4 tsp fenugreek seeds
• 6 curry leaves
• 1/4 tsp asafoetida powder
• 1/2 cup grated coconut

To finish

• mustard seeds fried in a little oil

Method

 

1. Pressure-cook the tur dal with turmeric.
2. Heat the oil in a kadai and fry the coriander seeds, red chillies, fenugreek and curry leaves until light brown. Stir in the asafoetida.
3. Grind with the grated coconut.
4. Add the shallots and tomato to the dal and cook well.
5. Add the tamarind and ground masala and boil for a few minutes.
6. Finish with fried mustard seeds, coriander leaves and sugar. Serve with dosa or idli.