Ulli Sambar

This recipe comes from Northern part of Kerala, Thrissur. Use of fried coconut paste makes this different from other recipes of sambar.

Ingredients-

Vegetables--
Tomato - 1 - 1 1/2
Lady's finger - 4
Drumstick - 4-5 pieces
Shallots - 5 - 10 (as per size)

Groceries--
Toor Dal - 1 cup
Tamarind - gooseberry sized (soaked in hot water)

Chilli powder - 2-3 tsp (as per taste)

Turmeric Powder - 3/4 tsp

Coriander powder - 3-4 tsp

Ground Coconut - 1 cup

Fenugreek - 1/2 tsp

Urad dal - 1 tsp

Coconut oil 

Mustard seeds - 3/4 tsp

Curry leaves

Dried red chillies

Salt to taste

Cook Toor Dal and keep it aside. Fry shallots (cut into half so that the masala enters inside) and lady's finger for five minutes in medium flame. Put all the vegetables in cooked Dal and boil till they becomes soft. Add salt, tumeric powder and chilli powder. Let it boil for five minutes. Add tamarind paste to the vegetables and let it boil. 

Meanwhile, on a frying pan or kadai, pour two teaspoons of coconut oil. Add fenugreek and Urad dal. Fry till it turns light brown. Add ground coconut to this along with shallots and curry leaves. Fry till it turns golden brown. This is the time when you get a nice aroma of the masala. Grind this mix into a fine paste. Mix the paste in the boiling vegetables, add enough water and stir. Boil for 5-6 minutes and switch off the flame. 

For tempering, heat oil in a pan. Add mustard seeds and let it splutter.Then add fenugreek, dried red chillies and curry leaves and saute for 5 seconds. Pour the mix into the cooked vegetables.Leave this closed for some time so that the aroma does not escape.

Ulli sambar is ready to serve. It goes well with breakfast items such as Idli/Dosa.