Kerala Cheriya Ulli Sambar Recipe
A high protein Karnataka recipe with arhar dal (split toor dal) - soaked for 15 minutes, turmeric powder (haldi), tamarind water. Ready in 40 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
19 steps- 1
To start making Kerala Cheriya Ulli Sambar, in a pressure cooker add dal with a cup of water and turmeric powder
turmeric powder (haldi)(1/4 teaspoon)tamarind water(1 cup)sambar powder(1 tablespoon) - 2
Pressure cook the dal for a couple of whistles
- 3
After a couple of whistles, turn the heat to low and simmer for 2 to 3 minutes and turn off the heat
arhar dal (split toor dal) - soaked for 15 minutes(1/2 cup) - 4
Allow the pressure to release naturally
- 5
Once the pressure is released, open the cooker and mash the dal with a potato masher or whisk the dal to make it lightly smooth
- 6
Next in a small pan over medium heat, roast the coconut for a few minutes and grind it into a smooth paste
arhar dal (split toor dal) - soaked for 15 minutes(1/2 cup)fresh coconut(1/4 cup)fresh coconut - grated(1 tablespoon)coconut oil(2 tablespoon) - 7
Keep aside
- 8
In a saute pan add a tablespoon of coconut oil and add shallots/small onions with a little salt, curry leaves, green chili and saute until translucent and slightly brown
shallots - peeled & quartered(12)fresh coconut(1/4 cup)green chilli(3)salt - to tastefresh coconut - grated(1 tablespoon)curry leaves(5)coconut oil(2 tablespoon) - 9
Add the tomatoes, turmeric powder, sambar powder,salt and tamarind water to the onion mixture and bring this sambar mixture to a boil Turn the heat to low and simmer the ulli sambar mixture for about 3 to 4 minutes
arhar dal (split toor dal) - soaked for 15 minutes(1/2 cup)turmeric powder (haldi)(1/4 teaspoon)tamarind water(1 cup)tomatoes - quartered(2)sambar powder(1 tablespoon)salt - to taste - 10
After few minutes, add the whisked dal and the coconut paste and give it a stir
arhar dal (split toor dal) - soaked for 15 minutes(1/2 cup)fresh coconut(1/4 cup)fresh coconut - grated(1 tablespoon)coconut oil(2 tablespoon) - 11
Bring the mixture to a simmering boil for another 3 to 4 minutes
arhar dal (split toor dal) - soaked for 15 minutes(1/2 cup) - 12
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 13
Transfer the Ulli Sambar to a serving bowl
sambar powder(1 tablespoon) - 14
The final step is to make the seasoning
- 15
In a small tadka pan, heat a teaspoon of coconut oil
fresh coconut(1/4 cup)fresh coconut - grated(1 tablespoon)coconut oil(2 tablespoon) - 16
Add the mustard seeds and allow it to crackle
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/4 teaspoon) - 17
Add the remaining ingredients and roast for about a minute until the aromas come through
- 18
Pour the seasoning to the Ulli Sambar, add the chopped coriander leaves and give the sambar a stir
sambar powder(1 tablespoon)curry leaves(5) - 19
Serve the Kerala Cheriya Ulli Sambar along with hot steamed rice, topped with ghee and a vegetable like Kerala Vendakkai Thoran
sambar powder(1 tablespoon)
Rate this recipe
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Kerala Cheriya Ulli Sambar Recipe
A high protein Karnataka recipe with arhar dal (split toor dal) - soaked for 15 minutes, turmeric powder (haldi), tamarind water. Ready in 40 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To start making Kerala Cheriya Ulli Sambar, in a pressure cooker add dal with a cup of water and turmeric powder
turmeric powder (haldi)(1/4 teaspoon)tamarind water(1 cup)sambar powder(1 tablespoon) - 2
Pressure cook the dal for a couple of whistles
- 3
After a couple of whistles, turn the heat to low and simmer for 2 to 3 minutes and turn off the heat
arhar dal (split toor dal) - soaked for 15 minutes(1/2 cup) - 4
Allow the pressure to release naturally
- 5
Once the pressure is released, open the cooker and mash the dal with a potato masher or whisk the dal to make it lightly smooth
- 6
Next in a small pan over medium heat, roast the coconut for a few minutes and grind it into a smooth paste
arhar dal (split toor dal) - soaked for 15 minutes(1/2 cup)fresh coconut(1/4 cup)fresh coconut - grated(1 tablespoon)coconut oil(2 tablespoon) - 7
Keep aside
- 8
In a saute pan add a tablespoon of coconut oil and add shallots/small onions with a little salt, curry leaves, green chili and saute until translucent and slightly brown
shallots - peeled & quartered(12)fresh coconut(1/4 cup)green chilli(3)salt - to tastefresh coconut - grated(1 tablespoon)curry leaves(5)coconut oil(2 tablespoon) - 9
Add the tomatoes, turmeric powder, sambar powder,salt and tamarind water to the onion mixture and bring this sambar mixture to a boil Turn the heat to low and simmer the ulli sambar mixture for about 3 to 4 minutes
arhar dal (split toor dal) - soaked for 15 minutes(1/2 cup)turmeric powder (haldi)(1/4 teaspoon)tamarind water(1 cup)tomatoes - quartered(2)sambar powder(1 tablespoon)salt - to taste - 10
After few minutes, add the whisked dal and the coconut paste and give it a stir
arhar dal (split toor dal) - soaked for 15 minutes(1/2 cup)fresh coconut(1/4 cup)fresh coconut - grated(1 tablespoon)coconut oil(2 tablespoon) - 11
Bring the mixture to a simmering boil for another 3 to 4 minutes
arhar dal (split toor dal) - soaked for 15 minutes(1/2 cup) - 12
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 13
Transfer the Ulli Sambar to a serving bowl
sambar powder(1 tablespoon) - 14
The final step is to make the seasoning
- 15
In a small tadka pan, heat a teaspoon of coconut oil
fresh coconut(1/4 cup)fresh coconut - grated(1 tablespoon)coconut oil(2 tablespoon) - 16
Add the mustard seeds and allow it to crackle
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/4 teaspoon) - 17
Add the remaining ingredients and roast for about a minute until the aromas come through
- 18
Pour the seasoning to the Ulli Sambar, add the chopped coriander leaves and give the sambar a stir
sambar powder(1 tablespoon)curry leaves(5) - 19
Serve the Kerala Cheriya Ulli Sambar along with hot steamed rice, topped with ghee and a vegetable like Kerala Vendakkai Thoran
sambar powder(1 tablespoon)
Rate this recipe
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