Sambar is one of the staple items in South Indian homes. We make different varieties of sambar. In some, we use sambar powder and for some sambar, we roast and grind freshly made sambar masala. This one is a very simple one without the addition of sambar powder. The red chili and green chili lend spiciness to the sambar. This milagai killi potta sambar can be paired with hot rice or with idli, dosai or ven pongal too. I posted a murungakeerai sambar recipe a few years back and this recipe is very similar to that. We are not adding any vegetables to this sambar. Onions and tomatoes are added. Also check out our Udupi sambar, Kothamalli sambar, Thakkali sambar,and capsicum sambar
In a vessel add ½ cup of toor dal. You can directly cook in a pressure cooker too. Wash well. Add 1.5 cups of water and ½ tsp turmeric powder to this. Now add 4 cloves of garlic, 3 green chilis, and 1 finely chopped tomato.
Pressure cook this for 3-4 whistles. The dal should be cooked well.
Soak a tiny piece of tamarind in ¼ cup of hot water for 10 minutes. Extract ¼ cup tamarind extract and keep aside.
In a pan add 1 tbsp of oil and add mustard seeds and cumin seeds. Once the mustard starts crackling, add the broken red chilis. Add as per your taste. I added 8 as mine was a less spicy variety. Now add asafoetida to this.
Cook for a few seconds and add chopped small onion. You can add 1 finely chopped big onion too. Saute till translucent.
Saute till translucent. Now add the tamarind water and add 1.5 cups of water. Add in ½ tsp of turmeric powder and salt. Let this boil for 7 minutes.
Now mash the cooked dal mixture well. Add this to the pan. Mix well and add water if needed to adjust the consistency.
Let this boil for 3 minutes Switch off and add a few curry leaves.
Milagai killi potta sambar is ready.
Notes: The green chili and red chili lend spiciness to the sambar, so add accordingly. If you wish to add sambar powder add 1 tsp of sambar powder along with the tamarind extract. Milagai killi potta sambar pairs well with idli, dosai, ven Pongal, and even rice too.
Δ
