Kerala Cheriya Ulli Sambar Recipe
Kerala Cheriya Ulli Sambar, a cherished dish from the southern Indian state of Kerala, combines the earthy flavor of split toor dal (Arhar dal) with the distinctive tang of tamarind and the aromatic blend of spices. The delicate sweetness of shallots and the richness of freshly grated coconut elevate this dish, making it a delightful accompaniment to rice or any Kerala-style vegetarian meal. This vibrant, flavorful sambar is a perfect choice for a nutritious, high-protein vegetarian lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup (soaked for 15 minutes) |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Tamarind Water | 1 cup |
| Shallots (peeled & quartered) | 12 |
| Tomatoes (quartered) | 2 |
| Sambar Powder | 1 tablespoon |
| Fresh coconut | 1/4 cup |
| Green Chillies | 3 |
| Salt | To taste |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Fresh coconut (grated) | 1 tablespoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Curry leaves | 5 |
| Dry Red Chilli | 3 |
| Coconut Oil | 2 tablespoons |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Servings | 2 servings |
Cuisine
| Cuisine | Kerala (South Indian) |
Course
| Course | Lunch |
Diet
| Diet | High Protein Vegetarian |
Instructions
1. Preparing the Dal:
Begin by rinsing the soaked Arhar dal (split toor dal) thoroughly. Add it to a pressure cooker along with one cup of water and turmeric powder. Pressure cook the dal for 2-3 whistles over medium heat. Once the pressure is released naturally, open the lid, and gently mash the dal using a potato masher or whisk to achieve a slightly smooth consistency. Set it aside.
2. Roasting and Grinding the Coconut:
In a small pan over medium heat, dry roast the fresh coconut for a few minutes, stirring occasionally, until it becomes lightly golden. Once roasted, grind it into a smooth paste using a little water. Keep this coconut paste aside for later.
3. Sautéing the Shallots and Spices:
Heat 1 tablespoon of coconut oil in a sauté pan over medium heat. Add the peeled and quartered shallots along with a pinch of salt, curry leaves, and green chilies. Sauté the mixture until the shallots become translucent and slightly browned. This step brings out the natural sweetness of the shallots.
4. Cooking the Sambar Base:
Next, add the quartered tomatoes, turmeric powder, sambar powder, and tamarind water to the shallot mixture. Stir everything together and bring the mixture to a boil. Reduce the heat and let the sambar simmer for 3-4 minutes, allowing the flavors to meld together.
5. Adding the Dal and Coconut Paste:
Once the shallot-tamarind mixture has simmered, add the whisked dal and the prepared coconut paste to the pan. Stir everything together, ensuring the coconut paste blends well with the dal. Let the sambar simmer for another 3-4 minutes. Taste the sambar and adjust the salt and spice levels as per your preference.
6. Preparing the Seasoning (Tadka):
In a small tadka pan, heat 1 teaspoon of coconut oil. Add the mustard seeds and allow them to crackle. Once the mustard seeds start to pop, add cumin seeds, dry red chilies, and asafoetida (hing). Roast the mixture for about 1 minute until the spices release their aroma.
7. Final Assembly:
Pour the hot seasoning over the simmering Ulli Sambar. Stir to combine, and garnish with freshly chopped coriander leaves.
8. Serving Suggestions:
Serve the Kerala Cheriya Ulli Sambar hot with steamed rice, topped with a dollop of ghee. For a truly authentic Kerala meal, pair it with a vegetable like Kerala Vendakkai Thoran (Okra Stir-Fry). The richness of the sambar, coupled with the delightful crunch of the vegetable, makes for a satisfying, well-rounded lunch.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200-250 kcal |
| Protein | 10-12 g |
| Carbohydrates | 30-35 g |
| Fat | 7-8 g |
| Fiber | 5-6 g |
| Sodium | ~350 mg |
Cooking Tips:
- Dal Consistency: For a thicker sambar, use less water. For a thinner consistency, you can add more water during the simmering stage.
- Adjusting Spice Levels: The green chilies and sambar powder give this dish its signature heat. You can adjust the number of chilies based on your preferred spice tolerance.
- Coconut Variations: If fresh coconut is not available, you can substitute it with desiccated coconut or even coconut milk, though the flavor will be slightly different.
- Tamarind Water: The tanginess from the tamarind is a key component in this dish. If you prefer less tang, adjust the tamarind water to taste.
Why You’ll Love This Recipe:
Kerala Cheriya Ulli Sambar is a wholesome, high-protein vegetarian dish that brings the best of Kerala’s rich culinary heritage into your home. The shallots, known locally as cheriya ulli, provide a sweet yet savory base, while the combination of coconut and tamarind adds a delightful balance of flavors. Easy to prepare, with a mix of roasting, grinding, and simmering, this recipe brings a comforting and satisfying meal that’s perfect for lunch or dinner.
Enjoy your Kerala Cheriya Ulli Sambar with freshly steamed rice, and experience the vibrant tastes of South India in the comfort of your home.
