Well…, a noticeable gap again. Can’t help it… I was on a sewing spree. Click here for a sneak peek of what I was sewing during the last week. The season of marriages is goin on and my daughter is wishing for twirly twirly dresses. Now I can’t say no to her. Hope you all liked it.
Now coming to today’s recipe. It’s a simple Sambar. My mouth was craving for something vegetarian, after the heavy doses of non-veg. I opted for idli-sambar-chutney. A perfect combo.
Shallots – 200 gms
Green chillies – 5
Red lentils – 50 gms
Sambar powder – 50 gms
Salt – to taste
Tamarind – a lemon-sized (soak in a cup of water)
Oil – 1 tbsp + 1 tbsp
Mustards – 1 tsp
Dried red chilli – 3
Curry leaves – 2 twigs
Cut the shallots and green chillies into half. Heat a tablespoon of oil in a pan and sauté the shallots and green chillies.
Cook the lentils in a pressure cooker. Add the sautéed shallots. Add salt, tamarind and water accordingly. Let it boil.
When it boils nicely, add the sambar powder and mix well. Let it boil for another minute and remove from heat.
For tempering, heat 3 tablespoon oil. Add mustard, dried red chilli and curry leaves. When it splutters, add it our sambar.
A simple yet tasty Ulli Sambar is ready.