kitchen design ideas kerala
namaskar!!!what's up??hope you all are doing good.i'm also doing good today we are going to make another version of sambar i've already posted videos for easy sambar and "varutharacha sambar" i knew that many people have tried both the recipes.those who have not tried them yet,please do try today i'm going to make "ulli sambar" (using shallots) in this version,we don't need any other vegetables so let's see how to make the easy and tasty "ulli sambar" first of all clean the shallots to make the sambar i've taken about 250gm of shallots here
then we need a small piece of asafoetida. if you are using the powdered asafoetida,you can add it the thick asafoetida gives more flavor to the dish now we need 1/2 a cup of dal i've taken toor dal here in my easy sambar recipe,i've used chana dal usually,i used to make sambar with chana dal i heard,chana dal is not available for some people and that's why i took toor dal today if you have chana dal with you,try with it.its also very tasty
but it takes some more time to boil the chana dal if you get the toor dal cooked within 1 whistle,you need to wait for 2 or more whistles for chana dal if you want to boil it faster,soak the dal for atleast 30 minutes in water put the washed dal into a cooker we don't want to add more vegetables in this sambar thus you need to add more dal to get the thick consistency for the sambar add 1/4 tsp of turmeric powder pour enough water based on the amount of gravy you need i won't add extra water later
i've poured the water almost 3/4th level of the cooker we need to drain the water to get the thick consistency cook the dal for 1 whistle in medium flame.we can open the cooker after that i forgot to add the asafoetida.so don't forget to add it while you try this recipe you can add its powder also now we can boil them for 1 whistle in medium flame meanwhile,we need to prepare the masala for the sambar in a kadai,pour 2 tbsp of coconut oil add 2 strings of curry leaves into it(crush it with your hands)
maintain the flame in medium adding 3 small garlic cloves (made into half) into it i have heard that some people don't use garlic in foods,specially a group of brahmins for them,you can skip this step you can completely ignore adding garlic in this after sauteing for some seconds,we can add the shallots into it now we can add the shallots i've made each shallots into 2 pieces.adding them whole into the oil saute them properly in medium flame
when you boil them in a cooker,it may get smashed up thus our sambar will have a different smell also when it becomes transparent,we can add the powders into it switch off the flame when 1 whistle comes from the cooker.and let it settle down its pressure normally i can do this kind of recipes from here only there are people to help me,to get ready with the ingredients like shallots. i'll get busy by next week when jan(husband) reach here after that i won't get time to do videos frequently like this i wish to do more recipes
if you want you can reduce the amount of shallots i've taken 250gms because the number of members in the family is more if you have only 2-3 members at home,100gm of shallots would be enough i've soaked tamarind of a lemon size in some water it would be easy for you to take the tamarind pulp if you soak it for about 15 minutes keep them aside add 1 green chilly (split into 2 ) you can add 1-2 green chilly as per your choice saute them well.next we can add the powders into it
turn the flame into low and add a pinch of turmeric powder we have already added turmeric powder to cook the dal add 1/2 tsp of normal chillly powder add 1/2 tsp of coriander powder saute them well you might be thinking,why am i adding extra powders along with sambar powder its just to balance the amount of ingredients in the sambar powder,if anything is missing in it i don't know whether all of you have watched my video for homemade sambar powder i've posted that video long back
so those who haven't watched it,please do watch and try at home when the raw smell of the powders goes,we can add sambar powder into it adding 3 tbsp of sambar powder into it mix them all well sambar powder won't have a raw smell.because it has been prepared after roasting each ingredient in it so now we need to add tomato pieces into it adding 1 large tomato into it (chopped) try to choose ripe tomatoes we will add tamarind pulp later
thus 1 tomato would be enough.if you feel the sourness is missing at end,you can add extra tomato into it mix them well and cook them by closing the kadai the tomato should smashed up well in the masala let's close the kadai and cook them properly its done.switch off the flame i haven't added salt yet.no need to add salt while you boil the dal in cooker you can add the salt after the dal has cooked well here,it takes more time to cook the dal in dubai,dal gets cooked in a very short time
so the cooking time for the ingredients varies from place to place.adjust it accordingly if the dal takes more time to cook,do not add salt in the beginning let's check the dal and if it is cooked well,we can add them into this masala i've switched off the flame after 1 whistle and let it settle down its pressure by itself.after that,opened it dal has cooked perfectly now we need to add tamarind pulp into it you can use a strainer to sieve the tamarind pulp or if you can manage , sieve it with your hands be careful while adding the tamarind pulp into the dish.because if the sourness increases,we cannot do anything to balance it mix them well
the tamarind also has a raw taste.it should also get removed the sambar gets its real taste,when you let it boil for more time say for 10 minutes you cannot get the real sambar when you simply mix the whole ingredients together so be careful with that so now,we can add the shallots mix into the dal its really easy to make "ulli sambar" because we don't need more vegetables stir them properly check the taste now.if you feel like the amount of sambar powder is less,you can add extra 1 tsp directly into it.(no sauteing required) let me add 1 tsp of salt into it
mix it well i can feel a very good smell now add 1 string of curry leaves also its flavor gets doubled when you add curry leaves into it let me check the level of sourness and salt now for the time being,everything is perfect for me let it boil for some time.then only we can understand the taste perfectly so let it boil for 10 minutes in high flame after that we can make adjustments if anything required
it has started to boil well.if you feel like the consistency is thick enough for you,switch off the flame. do not boil it for more time.this consistency is perfect for me.otherwise it gets too thick,when cooled down let me switch off the flame now let me check the taste now we need to add the seasoning into it everything is perfect now i'm going to add a very small piece of jaggery into it (purely optional) i used to add a small piece of jaggery always in sambar it gives a special taste to our sambar
mix them well.next let's do the seasoning in a kadai add 2 tbsp of coconut oil it gives a nice flavor to the sambar.if you want you can reduce the amount of coconut oil. let it heat enough.maintain the flame in low add 1 tsp of mustard seeds into it when it begins to splutter,add 1/4 tsp of fenugreek seeds add 3 dry chillies (split into 2) make sure that the mustard and fenugreek seeds are properly splutter add some curry leaves
when it is done,switch off the flame when it cool down a bit,add the powders.otherwise they will burn as soon as you add them be careful with that add a pinch of asafoetida powder (optional) it gives a special aroma to our sambar add a pinch of fenugreek powder also finally add 1/2 tsp of sambar powder immediately add them whole into the sambar keep it closed for 5 minutes
thus the flavor of the seasoning spreads all over the sambar after that i'll check the taste and let you know the same 5 minutes is over now its really good and everything is perfect for me. the taste of the sambar increases when it sits for long when you make it in the morning,it will tastes so good in the evening next day it will double the taste its cooled down now.i've made it in a thin consistency here.if you want to make it thick,boil it for some more time i always love to have sambar in a thin consistency.that's why i did it in this way
the thickness increases as you boil it hope you all have liked it.please do try it at home see you all with a new recipe.till then ,thank you...