Home > Recipes > Thenga Chertha Ulli Sambar

Thenga Chertha Ulli Sambar - Shallot and Coconut Sambar

Ingredients of Thenga Chertha Ulli Sambar

Serves: 8

Though sambar is a must at feasts, it is not a Malayali dish. However, this variation with coconut is specific to Kerala. It is rarely served at feasts where the preference is for vegetable sambar.

1 ¼ cups pigeon peas (arhar/toover dal)

500 gms shallots, peeled and kept whole

5 green chillies, slit

A lime-sized ball of seedless tamarind soaked in 5 tbsp water

1 sprig coriander leaves, chopped

Coconut-spice paste:

½ medium-sized, fresh coconut, grated

50 gms sambar powder

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp asafoetida powder (hing)

2 tsp salt

Tempering:

2 tbsp coconut oil

1 tsp mustard seeds

1 tsp husked black beans (urad dal)

2 dry red chilies, torn into pieces

2 stalk curry leaves

Method of Preparation of Thenga Chertha Ulli Sambar

• Place coconut for the coconut-spice paste in a frying pan over low heat, and dry-roast, stirring constantly till it turns brown. Cool and grind to a fine paste with ¾ cup water. Mix in spice powders and salt.
  
• Wash dal and place in a pan with shallots, green chillies and 1 ½ cups water. Cook over high heat for 20 minutes till dal is tender.
  
• Mash lightly and add coconut-spice paste.
  
• Extract tamarind pulp, strain into pan and mix well.
  
• Bring to boil, remove from heat immediately and add coriander leaves.
  
• Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, toss in dal and red chillies, and fry for a few moments till fragrant, shaking the pan occasionally. Add curry leaves and fry for a moment longer.
  
• Pour contents of pan into sambar, mix well and serve.

	Traditional Recipes of Kerala
	Related Vegetable Recipes
	Thengapal Chertha Cheera Kari (Amaranthus and Coconut Milk)	Kumbalanga Olan (AShgourd Curry with Cowpeas and Coconut Milk)
	Kumbalanga Pulisseri (Ashgourd Curry with Buttermilk)	Vazhuthananga Thoran (Stir-fried Aubergine with Coconut)
	Injium Thairum Chertha Pavakka Kari (Bittergourd Curry with Ginger and Curd)	Pavaka Varathathu (Deep-fried Bittergourd)
	Pavakka Kichadi (Bittergourd Curry with Curd and Coconut)	Pavakka Pachadi (Sautted Bittergourd Curry with Curd and coconut)
	Pavakka Theeyal (Bittergourd Curry with Fried Coconut)	Cauliflower Mezhukkupuratti (Stir-fried Cauliflower)
	Muttakoos Thoran (Stir-fried Cabbage with coconut)	Chembu Mezhukkupurati (stir-fried Colocasis)
	Kadala Kari (Whole Bengal Gram Curry)	Kootukari (Yam, Unripe Plana\tain and Bengal Gram Curry)
	Kumbalanga Olan (Ashgourd Curry with Cowpeas and Coconut Milk)	Moloshym (Spicy Pigeon Pea Curry with Vegetables)
	Pachakari Chertha Kadala Kari (Whole Bengal Gram Curry with Vegetables)	Thenga Chertha Ulli Sambar (Shallot and Coconut Sambar)
	Thuvaraparipu Kari (Spicy Pigeon Pea Curry)	Muringakai Thoran(Stir-fried Drumsticks with Coconut)
	Muringakaya Mezhukkupuratti (Stir-fried Drumsticks)	muringakayum Mangayum Chertha Pachha Theeyal(Drumstick and Unripe Mango Curry with Coconut)
	Muringayila Kari (Drumstick Leaf Curry)	Muringayila Thoran (Stir-fried Drumstick Leaves with Coconut)
	Chakkakuru Thoran (Stir-fried Jackfruit Seeds with Coconut)	Idichakka Thoran (Stir-fried Tender Jackfruit with Coconut)
	Thenga Chertha Chakkakuru Mezhukkupuratti (Stir-fried Jackfruit Seeds with Coconut)	Mampazha Kalan (Sweer Mango Curry with Curd and Coconut)
	Mampazha Pachadi (Ripe Mango Curry with Coconut)	Manga Pachadi (Unripe Mango Curry Curd and Coconut)
	Kootukari (Yam, Unripe Plantain and Bengal Gram Curry)	Avial (Mixed Vegetables Curry with Coconut and Curd)
	Moloshyam (Spicy Pegeon Curry with Vgetables)	Pachakari Chertha Kadala Kari (Whole Bengal Gram Curry with Vegetables)
	Pachakari Istoo (Mixed Vegetables Stew)	Pazhavum Pachakariyum Chertha Pachadi (Fruit and Vegetable Curry with Curd and Coconut)
	Pulinkari (Sour Vegetable Potage)	Thiruvathira Puzhukku (Vegetable Potage)
	Yogyarathna (Mixed Vegetable Curry with Coconut Milk)	Erissei (YAm and Unripe Plantain Curry with Fried Coconut)
	Kaya Mezhukkupuratti (Stir-fried Unripe Plantain)	Kootukari (Yam, Unripe Plantain and Bengal Gram Curry)
	Kudappan Thoran (Stir-fried Banana Flower with Coconut)	Nenthrakkaya Kalan (Unripe Plantain Curry with Curd and Coconut)
	Istoo (Potato Stew)	Thengayum puliyum Chertha Podimas (Mashed potato with Coconut and Tamarind)
	Urulakizhangu Kari (Spicy POtato Curry)	Urulakizhangu Podimas (Spicy Mashed Potato)
	Urulakizhangu Mapas (Potato Curry with Coconut Milk)	Mathanga Olan (Pumkin Curry with C oconut Milk)
	Kappa Puzhukku (Tapioca Potage)	Alisa (Chicken and Wheat Porridge)
	Porotta

Let us know what you think! Please leave your comments and let us know your thoughts

If You enjoyed reading this article you might also like

Sambar Powder Recipe

Sambar

Red Chilli Sambar

Idli Sambar

Ripe Mango Sambar

Drumstick Sambar With Daal

Fenugreek Leaves Koottu

Fenugreek Leaves Vathal Kuzhambu

	Digital Photogaphy Tips Ayurvedic Medicinal Plants Travelogues Beaches Hill Stations Backwaters	DIY - Do It Yourself Temples Monuments Museums Recipes Forts	Waterfalls Wildlife Pilgrim Centers Maps Kalarippayattu	Performing Arts Ritual Arts Villages Orchids Festivals	Gallery Forum Picnic Spots Articles Raja Ravivarma	Elephants Shopping Advertise Terms of Use Contact Us
Enchanting Kerala © 2009 GREEN Cochin.All rights reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission.