This Milagai Killi Potta Sambar (மிளகாய் கிள்ளி போட்ட சாம்பார்) is made with chilies. These chilies impart a unique depth of flavor. The chilies are carefully broken into pieces and added to the sambar, allowing their spice to infuse the dish thoroughly. This traditional recipe highlights the simplicity of the ingredients. It shows the richness of the ingredients. No Sambar powder is needed to make this delightful sambar. Instead, the fresh chilies are the star. They elevate the dish with vibrant heat and aroma. This makes it a perfect accompaniment for steaming rice or crisp dosas. The preparation is straightforward. Yet, the resulting flavor is truly satisfying.
Milagai Killi Potta Sambar
4
servings10
minutes20
minutesIn this Milaga Kiilli Potta Sambar only red chilies are used for spiciness, and no sambar powder is used. This sambar pairs well with hot steamed rice and also be served with idli, dosa or ven pongal.
Ingredients
Thuvar Dal cooked – 1 cup
Tamarind – a big gooseberry size
Sambar Onion – 10 to 15
Tomato – 1 or 2
Red Chillies – 5
Green Chillies – 2
Turmeric Powder – 1/4 teaspoon
- For Seasoning:
Oil – 1 tablespoon
Mustard – 1/2 teaspoon
Bengal Gram Dal – 1 teaspoon
Urad Dal – 1 teaspoon
Cumin – 1/2 teaspoon
Fenugreek seeds – 1/4 teaspoon
Asafoetida powder – 1/4 teaspoon
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Wash and pressure cook 1/2 cup thuvar dal with a pinch of turmeric powder and keep aside. Cooked dal should be approx one cup.
- Soak tamarind in a cup of water and squeeze out the juice and set aside.
- In a thick bottomed vessel pour the oil and when it is hot add mustard. When it starts pop up add bengal gram dal, and urad dal. Add cumin and fenugreek seeds as well. Fry till the dals turn golden brown.
- Add red chillies broken into two to three pieces along with green chillies slightly slit.
- Add sambar onion and fry for a while. Add curry leaves, tomato pieces along with asafoetida powder. Fry for few more seconds.
- Then add tamarind water along with turmeric powder and salt.
- Add little more water if required. Mix well. Close with a lid and allow to boil.
- Finally add the cooked thuvar dal and mix well. Let it boil again for few more seconds and remove.
Recipe Video
Notes
- For this sambar, you use thuvar dal, Yellow Moong dal (Payatham paruppu), or a combination of both dals