Kerala Style Ulli Sambar/Ulli Sambar/Small Onion Sambar


Ulli Sambar

0.33/5 (3)
10 minutes
Preparation Time
20 minutes
Cooking Time



Kunjulli/Shallots-2 cups
Thuvara Parippu/Toor dal – ¼ cup
Tomato – 2,small
Green chilly- 3 Nos,slit lengthwise
Valan puli-a small gooseberry size
Kashmeeri chilly powder-3/4 to 1 tablespoon
Coriander powder-1 tablespoon
Turmeric powder-1/4 teaspoon
Asafoetida- a small piece(roast and powder it)
Mustard seeds- ½ teaspoon
Dry red chillies- 3 Nos
Curry leaves- 2 sprigs
Coconut oil- as required
Salt- to taste


Ulli Sambar : I prepared many varieties of Sambar among them Ulli sambar is my favourite.This dish is really finger licking and easy to prepare.Besides,a very good combination with rice,idli ,sambar etc.


Pressure cook the toor dal adding required water,turmeric powder and salt.

Switch off it after 2-3 whistles and set aside.

Heat coconut oil in a manchatti on a medium flame.

Add small onion to this and sauté for 4 minutes.

Add green chilly now and sauté for few seconds.

Add chopped tomatoes into this and sauté for a couple of minutes.

Add salt, turmeric powder to this and stir well.

Add 3 cups (as required) of water to this.

Mix well and allow it to cook for 5 minutes.

Soak the tamarind in water and take the extract.Keep it aside.

Remove the lid and add cooked dal to this

Add tamarind juice to this and mix well.

Bring down the flame to low.

Heat a small pan and add chilly powder.coriander powder, turmeric powder and saute till the raw smell goes.

Transfer this powder into the sambar and mix well.

In the same pan heat oil .Roast asafoetida piece and drain it to cool down.

Meanwhile, add mustard weeds and wait till it crackles.

Add chopped shallots, curry leaves and dry red chillies

Saute it till the onion turns light brown.

Season it over the boiling sambar.

Powder the roasted kayam and add it to the curry.

Mix well and close it with the lid for 5 minutes.

Switch off the flame now and remove from the stove top.

Ulli Sambasr is ready.



Try to prepare the dish in a man chatty

Try to use coconut oil to enhance an authentic flavor and taste.

You must sauté the onion for 4 minutes or more ad we do not chop the onions.If the onion not cooked properly,sambar will not be tasty.

Use mortar and pestle to crush the asafoetida.


You can substitute the asafetida piece with half teaspoon of asafoetida powder



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