Kerala Cheriya Ulli Sambar Recipe

Step 1: To start making Kerala Cheriya Ulli Sambar, in a pressure cooker add dal with a cup of water and turmeric powder

Step 2: Pressure cook the dal for a couple of whistles

Step 3: After a couple of whistles, turn the heat to low and simmer for 2 to 3 minutes and turn off the heat

Step 4: Allow the pressure to release naturally

Step 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

Step 6: Next in a small pan over medium heat, roast the coconut for a few minutes and grind it into a smooth paste

Step 7: Keep aside

Step 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

Step 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

Step 10: After  few minutes, add the whisked dal and the coconut paste and give it a stir

Step 11: Bring the mixture to a simmering boil for another 3 to 4 minutes

Step 12: Check the salt and spice levels and adjust to suit your taste

Step 13: Transfer the Ulli Sambar to a serving bowl

Step 14: The final step is to make the seasoning

Step 15: In a small tadka pan, heat  a teaspoon of coconut oil

Step 16: Add the mustard seeds and allow it to crackle

Step 17: Add the remaining ingredients and roast for about a minute until the aromas come through

Step 18: Pour the seasoning to the Ulli Sambar, add the chopped coriander leaves and give the sambar a stir

Step 19: Serve the Kerala Cheriya Ulli Sambar along with hot steamed rice, topped with ghee and a vegetable like Kerala Vendakkai Thoran