Ulli Sambar....the way I like it...

Although I enjoy cooking, I normally dont do a lot of it since my mother is with us. But the last month has been quite an experience. She is away and I've been managing home :) Ok...I didnt think I could do it, but I wasnt the colossal failure I thought I would be. I brought out the cook book Amma had diligently written for me when I got married. I never had the chance to use it until now!!!! But I've been fairly successful in the kitchen...atleast, my daughter never had to sleep on an empty stomach in the afternoon, and I largely managed to cook the things she liked.

Sambar is a regular fare at our place, mainly because I am a huge fan and the daughter loves the shallots and  potatoes in them...Husband usually turns his face away at the very sight of it ;);)

Here's the recipe to A and D's "favouritest" sambar -

Section 1:
Ingredients:
Peeled sambar onions (shallots) - 20-25
Potatoes - 2 medium sized, cut into cubes
Green Chilly - 1 or 2
Dal - 1/2 cup toor dal
Tamarind - a small ball, soaked in water

Section 2:

Powders:
Chilly Powder - 2 tbsp
Coriander Powder - 1 tbsp
Fenugreek Powder - a pinch
Turmeric Powder - 1/4 tsp
Hing - a pinch

To Grind:
Fried coconut - 4 tbsps (Grate the coconut and fry in coconut oil until they turn a nice brown color)
Tomato - 1/2
Onion - 1 medium, finely slices

In a pan, heat a little oil and add onions. Saute till onion turns a light brown color. At this stage, add tomatoes and saute till tomatoes turn soft. Add chilly powder, coriander powder, fenugreek powder and hing. Saute until the raw smell of the powders goes off. Add the fried coconut. Stir for a couple of seconds more and turn off the stove. Cool well before grinding.

Once completed cool, grind into a fine paste using as little water as possible.

Section 3:
To Garnish:
Finely chopped sambar onions (shallots) - 5-6
Mustard seeds  - 1 tsp
Dry red chilly - 2-3
Curry leaves - 1 sprig
Coriander leaves - a handful, coarsely chopped (this is optional)


Method:
Pressure cook the dal in about 2 glasses of water until well done. (I do not add extra water to cook my veggies, so ensure that there's enough water in the cooker). Once the dal is done, add the potatoes & shallots into the cooker, bring to a boil. You may also add a pinch of turmeric powder and salt to taste at this stage.
Reduce the flame and cook until the vegetables are almost done. At this stage add the tamarind water (I add about 5-6 tbsps since I prefer my sambar to be on the tangier side). Bring to a boil.
Add the finely ground paste from section 2 into the cooker. Bring to a boil (if you think the sambar is a way bit too thicker than you like it to be, go ahead and add some more water to bring it your desired consistency...)

To garnish, take a pan & splutter a few mustard seeds. Throw in the dry red chilly and curry leaves. Stir for about 30 seconds. Add the finely chopped shallot and fry it well until they turn a crispy golden color. Take off the stove and add to the sambar. Just before taking the sambar off the stove, add the chopped coriander leaves. Stir well  and serve hot with rice.

PS: This goes very well with idli and dosa too :)