Killi pota sambar – A sambar without sambar podi

Its a long while I posted any recipes in my blog. The work front is taking up most of my time and the rest was eaten by my kids 🙂 Atlast I am posting a simple recipe (will be posting a series of them regularly) thats easy to make and will soon turn to be a comfort food. This sambar is named so becase its not-so-hot as the split red chillies alone are added to make it so. Since the splitting is called as “killi podaradhu” in tamil this should have got its name! From my experince this is a “kids favorite” as everyday morning I make this to feed my elder one with idlis.
And now coming to the recipe…
Toor dal – 1/2 cup
A medium lemon sized ball of tamarind soaked in 1 cup of water
Red chillies – split into 2 to three pieces each – 2 nos.
Asafoetida – 1 pinch
Turmeric powder – 1 pinch
Onions (sliced thinly) – 1 Big Onion
Tomato (chopped) – 2
Garlic – 1 pod
Peanut oil – 2 teaspoon
Mustard seeds – 1/4 teaspoon
Curry leaves – 1 sprig

How to make it?
Cook toor dal with 4 cups of water, asafoetida, garlic and turmeric until mushy. Squeeze the tamarind and get the extract (it would be around 1 cup). Add it to the cooked dal. Heat a wide skillet and pour the peanut oil. Once hot, add the mustard seeds and curry leaves. Add the split chillies. Once the mustard seeds splutter add the onions and saute in high flame just for about 10 secs. The onions should still be crisp. Add the chopped tomatoes and saute further for 10-15 seconds. Add the toor dal + tamarind mix. Add required salt. Boil for another 5-7 minutes till the raw smell of tamarind goes off. Switch off the stove and enjoy with hot idlis or with rice. A spicy pickle will go well with this sambar and rice. This is our all time comfort food.


13 comments on “Killi pota sambar – A sambar without sambar podi

  1. Hi First time to your blog. You have beautiful and attractive blog there. I
    Thanks Aruna!

  2. Sambhar without pd is really interesting! Must taste like North Indian dal.Sounds yum! I will try,thanks Nirmala:)
    It would if we do not add that tamrind! Give a try and let me know..

  3. we make sambar without sambar podi too. i hate sambar podi. something about it just bothers me.

  4. that’s bee there, btw

  5. Ohhhh sambar without pudi !!! will try this type of method
    Give a try Mala! You would love it!

  6. Hi!
    We call that sambar as “milagai killi potta sambar” in our house.. great to see that here!
    Great to know that somebody else too know about this!

  7. hmm I have to bookmark this. sounds very traditional.

  8. Wow..I thought no one but our family made this sambar in Chennai. We used to call it the “milaga killi sambar” 🙂 Thx for posting this recipe, you brought back some fond memories

  9. yum! sounds similar to tavve! i make it for a change of taste … nice one!
    Thanks Roopa!

  10. Interesting recipe. Great recipe when we don’t have sambar powder to make sambar!

    I liked the borders and the designs of your blog.
    Thanks Kumudha! The look and feel of the blog is provided by WordPress 😉

  11. haven’t heard about this, but will try this soon.

    And I’ve been baking for 20 years now, the renewed enthusiasm has come now. 🙂

  12. This is so simple……. Sounds delish….

  13. my mom has always made “aracha sambar” everyday because my dad prefers that.

    i vary according to my mood. with podi, the karaikudi style i learnt from my mom in law or “aracha sambar”.

    now that i have this recipe, i shall definitely give it a try.


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