Video guide for making Kerala special Ulli Sambar or sauteed shallots curry

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

250 gms shallots

½ cup lentil

½ tsp turmeric powder

1 tsp grated coconut

2 dried red chillies or (1 tsp red chilli powder)

2 sprigs of curry leaves

1 tsp coriander powder

1 ½ tbsp coconut oil

¾ cup tamarind extract

2 to 3 green chillies

Salt to taste

1 tomato (chopped)

2 tbsp sambar powder (store bought)

1 tsp jaggery powder

½ tsp asafoetida

1 tbsp coriander leaves

2 to 3 cups of water

To temper

1 tbsp coconut oil

½ tsp mustard seed

½ tsp fenugreek

¼ tsp cumin seeds

1 shallot (chopped)

2 dried chillies

1 sprig of curry leaves

Method

Step 1:

Soak tamarind in ¾ cup of water in a small bowl to get the extract. Keep it aside.

Step 2:

Put one cup of water, turmeric powder, and a teaspoon of coconut oil in a pressure cooker to cook the lentils. Cook for 5 to 6 whistles, then let the pressure release naturally.

Step 3:

Dry roast grated coconut in a pan with dried red chillies, two chopped shallots, and a sprig of curry leaves until it turns light brown. Add coriander powder and sauté for a few seconds over a low flame. Then grind it in a blender to a fine powder. Keep it aside.

Step 4:

Heat 1 tablespoon of coconut oil in a pan. Add shallots, green chillies, and curry leaves, and sauté until the shallots become translucent and slightly brownish. Add salt to make the sautéing faster.

Step 5:

Add chopped tomato and the cooked lentil. Cover and cook for 2 to 3 minutes.

Step 6: 

Then pour water into the mixture of ground coconut. Next, add the sambar powder and mix everything thoroughly. After that, let it boil on low flame.

Step 7:

Add the tamarind syrup, Mix well. Check the salt and add it required. Bring the mixture to a simmering boil for another 3 to 4 minutes.

Step 8:

Add jaggery, asafoetida, combine well and garnish with coriander leaves.

Step 9: 

Heat one tablespoon of coconut oil in a pan. Once hot, add mustard seeds and wait for them to splutter. Then, add the remaining ingredients - fenugreek, cumin seeds, chopped shallots, dried red chillies, and curry leaves. Fry them until the fenugreek turns slightly brown.

Step 10:

Pour the seasoning over the sambar and mix gently.

Serve the Kerala Ulli Sambar with hot steamed rice, idli, and dosa.

Note:

If the shallots are too big, then cut them into two pieces.

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

What other recipes would you like featured? Tell us at food@gulfnews.com