Kerala Cheriya Ulli Sambar: A Heartwarming Kerala Specialty
Introduction:
Sambar, a beloved stew hailing from the southern regions of India, is a dish that brings comfort and flavor to any meal. Whether itโs paired with rice, idli, dosa, or any other delicious dish, sambar is an integral part of Indian cuisine. What sets Kerala Cheriya Ulli Sambar apart is its distinctive use of shallots (locally known as “Cheriya Ulli”), fresh coconut, and a few other secret ingredients that bring out a depth of flavor unique to Kerala’s culinary traditions.
In Kerala, the use of small onions (Cheriya Ulli) is a hallmark of most dishes, contributing a sweet and delicate flavor profile. Unlike other regional varieties of sambar that focus on different vegetables and spices, Kerala’s sambar tends to include freshly ground coconut and roasted cumin, resulting in a thicker, heartier stew.
This Kerala Cheriya Ulli Sambar recipe is a true celebration of local flavors, designed to provide not just nourishment but a warm, satisfying experience for the whole family. Its rich, velvety consistency, the earthy taste of dal, the tangy kick from tamarind, and the aromatic seasoning make it a standout dish. Whether you’re enjoying it for lunch or as part of a festive meal, this recipe will surely become a staple in your kitchen.
Ingredients for Kerala Cheriya Ulli Sambar
| Ingredients | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1/2 cup (soaked for 15 minutes) |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Tamarind Water | 1 cup |
| Shallots (Cheriya Ulli) | 12, peeled and quartered |
| Tomatoes | 2, quartered |
| Sambar Powder | 1 tablespoon |
| Fresh Coconut | 1/4 cup (for grinding) |
| Green Chillies | 3, slit |
| Salt | To taste |
| For Seasoning: | |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Fresh Coconut (Grated) | 1 tablespoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 5 leaves |
| Dry Red Chilli | 3 |
| Coconut Oil | 2 tablespoons |
Allergen Information
This dish contains no gluten, dairy, or nuts, making it suitable for various dietary needs. However, it does include coconut and mustard seeds, which may cause allergic reactions in certain individuals. The use of tamarind adds a tangy flavor and should be avoided if you are sensitive to acidic foods. Always check the ingredient list for any hidden allergens and adjust based on your dietary preferences.
Dietary Preferences
- High-Protein Vegetarian: The use of Arhar dal (Split Toor Dal) makes this sambar an excellent source of plant-based protein, perfect for vegetarians.
- Vegan: This recipe is naturally vegan, making it suitable for those avoiding animal-based products.
- Gluten-Free: This dish contains no wheat or gluten-containing ingredients, making it safe for those with gluten sensitivities or celiac disease.
- Nut-Free: There are no nuts included in this recipe, although it does contain coconut (which is a fruit) โ perfect for those avoiding tree nuts.
Step-by-Step Instructions to Make Kerala Cheriya Ulli Sambar
Step 1: Pressure Cook the Dal
To begin, rinse the Arhar dal (Split Toor Dal) and soak it for about 15 minutes. In a pressure cooker, add the soaked dal along with 1 cup of water and 1/4 teaspoon of turmeric powder. Pressure cook the dal for about 2 whistles, then turn the heat to low and let it simmer for an additional 2 to 3 minutes. Once done, turn off the heat and allow the pressure to release naturally. Once the pressure has been released, open the cooker and mash the dal using a potato masher or whisk it until it’s lightly smooth. Set aside.
Step 2: Roast and Grind the Coconut
In a small pan, heat a little oil over medium heat. Add the fresh coconut (1/4 cup) and roast it for a few minutes until it turns golden and fragrant. Let it cool slightly before grinding it into a smooth paste using a little water. Set this coconut paste aside for later.
Step 3: Saute Shallots and Add Other Ingredients
In a saute pan, heat 1 tablespoon of coconut oil. Once the oil is hot, add the peeled and quartered shallots (Cheriya Ulli), a pinch of salt, curry leaves, and green chillies. Saute the mixture over medium heat until the shallots become translucent and lightly browned. Add the quartered tomatoes, turmeric powder, sambar powder, salt, and tamarind water to this onion mixture. Bring it all to a boil, then lower the heat and let it simmer for 3 to 4 minutes to allow the flavors to meld.
Step 4: Combine Dal and Coconut Paste
Once the onion and tomato mixture has simmered, add the whisked dal to the pan along with the freshly ground coconut paste. Stir well to combine. Let this mixture come to a gentle boil and simmer for an additional 3 to 4 minutes. Taste and adjust the salt and spice levels to your preference.
Step 5: Season the Sambar
To prepare the seasoning, heat 1 teaspoon of coconut oil in a small tadka pan. Add 1/2 teaspoon of mustard seeds and let them crackle. Then, add the cumin seeds, grated fresh coconut (1 tablespoon), asafoetida (hing), curry leaves, and dry red chillies. Roast the seasoning ingredients for about a minute, allowing the aromas to come through.
Step 6: Combine and Serve
Once the seasoning is ready, pour it over the sambar. Garnish with freshly chopped coriander leaves and give it one final stir. Serve the Kerala Cheriya Ulli Sambar hot, paired with steamed rice, a dollop of ghee, and a vegetable like Kerala Vendakkai Thoran for a truly authentic experience.
Tips and Tricks
- Adjust the Thickness: If you prefer a thicker sambar, cook it for a few extra minutes. If it gets too thick, you can always add a little water to reach your desired consistency.
- Add More Vegetables: Feel free to add more vegetables to the sambar. Common additions include carrots, drumsticks, or eggplant. Just make sure they cook through before adding the dal and coconut paste.
- Use Fresh Tamarind: For the best flavor, use fresh tamarind instead of tamarind paste. The fresh pulp gives a much more vibrant taste.
- Coconut Oil is Key: The rich flavor of coconut oil is essential in Kerala cooking. Use it generously for sautรฉing and tempering to get that authentic flavor.
Conclusion
Kerala Cheriya Ulli Sambar is a true representation of Keralaโs culinary traditions, bringing together the earthy flavors of toor dal, the sweetness of shallots, and the rich coconut paste to create a stew that’s both satisfying and aromatic. With its perfect balance of flavors and textures, this dish is a wonderful way to experience the depth of South Indian cuisine. Whether you’re serving it with rice, idli, or dosa, this sambar will surely bring joy to your meal.
