Ulli sambar


If you already love sambar, this variation, with abundant shallots would be reaching the pinnacle of gastronomic delight! Pair it up with any mixed rice or even plain rice to relish this flavourful curry.


½ cup split red gram/toor dal

1 cup shallots

¼ tsp asafoetida

A pinch of turmeric powder

1 tbsp chilli powder

1 ½ tbsp coriander powder

½ tsp fenugreek seeds

½ tsp mustard seeds

a few sprigs of curry leaves

A few sprigs of coriander leaves

½ a lemon, if required

½ cup tomato chopped

Oil, as required

Salt, as required


Cook the split red gram in a pressure cooker for two whistles

In a pan, heat oil and add mustard seeds

Add fenugreek seeds as well along with a few red chillies

Drop all the powders one after the other

Do not let the powder mix burn, saute continuously

Pour the cooked lentil into the pan

Add the shallots and then the tomatoes

Squeeze in half a lemon if you want the sambar to be tangy. You can also use tamarind water

Keep stirring and when it boils, drop in the curry leaves and coriander leaves