Ulli sambar



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Toor dal – 3/4 cup

Turmeric powder – 1/4 tsp



Turmeric powder – 1/4 tsp

Asafoetida – 1 small piece

Shallots / Kunjulli – 1 cup

Tamarind – gooseberry sized

Tomato – 1 medium

Green chilli – 2

Kashmiri chilli powder – 1 tsp

Sambar powder – 2 1/2 tbsp

Coriander powder – 1 tsp

Dried red chillies – 2

Curry leaves

Mustard seeds – 3/4 tsp

Coriander leaves



Cook dal with water, salt and turmeric and water in a pressure cooker. Heat oil in a pan, add shallots and green chilly, saute it for 3 minutes, then add tomato, turmeric and hing, mix all well, now add tamarind juice, boil it well, now add cooked dal, combine all, add more water if required, boil it for 2-3 minutes, then turn off flame. In a small bowl, add masala powders and some water, mix it well and keep aside. Heat oil in a pan, add mustard, pop it well, then add dry chilly and curry leaves, then add masala mix, mix it until the raw smell gone, then pour water, boil it well, then add it to the sambar, add salt, mix all well, finally add some coriander leaves.

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