Milagai killi potta sambar recipe with step by step pictures. This is a sambar made without sambar powder. The main flavouring for this sambar comes from the dry red chillies and tomatoes.
Wash Toor Dal two to three times in water. Take it in a pressure cooker. Cover with water. Add water till the water comes 2 inch above the dal. Add ½ tsp turmeric powder. Cover and pressure cook for 3 whistle. Set aside.
If you don’t have pressure cooker. Then take the dal in a sauce pan. Cover with water and bring it to a boil. Cook till the dal is broken down and turns soft.
Heat oil in a kadai. Add in seasoning ingredients one after another from mustard seeds to asafoetida. Let it sizzle and release its flavour.
The main point is to roast the seasoning and chillies in a low heat so it doesn’t burn.
Once the seasoning has released it flavours in to the oil. Add in onions, green chillies along with a pinch of salt so the onions soften faster. Cook the onions for 2 mins. Add in turmeric powder and mix well.
Now add in tomatoes and cook that for another 2 mins. Once tomatoes is cooked, add in tamarind paste and water.
Bring everything to a boil.
Add in toor dal and season with salt and jaggery. Check for seasoning and adjust it to your taste.
One everything is added in, Bring it to a boil. Simmer the flame and cook everything for a good 5 to 7 mins.
This way the dry red chillies will soften and release it flavour into the sambar.
Add in coriander leaves and mix well. Serve with idli, dosa or rice.