Recipe for Milagai killi potta sambar. Sambar made with tempered red chillies. Spice powders, sambar powders etc are not used in this sambar… Recipe with step by step pictures.
Milagai killi potta sambar just means sambar made with broken chillies. There is no spice powders used in this particular sambar recipe. The heat and spice comes only from the chillies and is a very different and lite sambar. It goes well with rice and potato roast .
Here are some of the things you can buy for making this recipe Clay Pot, Black https://amzn.to/3g9qFYU Guntur Sannam Chillies https://amzn.to/34kflWU Rock Salt https://amzn.to/3HhVUwO
Here is the video of how to make Milagai Killi Potta Sambar
Heat oil in a pan and add in the mustard seeds, cumin seeds, curry leaves and fenugreek seeds. Add in the dried red chillies. Break the chillies into two and then add it to the kadai. I leave the stem on as it has a lot of flavour too.
Add in a few green chillies too. This sambar does not have any sambar powder or any spice powders. So be generous with the chillies as the chilli flavour has to be predominant in this sambar.
Sauté the chillies until they fluff up and slightly brown. Switch on the chimneys in the kitchen as its gonna be a little smoky. Add in the sliced onions.
Add in the salt. Rock salt is preferred for this recipe. Sauté the onions till they are soft. It will take about 2-3 minutes. No need to brown the onions.
Add in the tomatoes, asafoetida and turmeric powder. Sauté till the tomatoes are mushy.
Soak half a lime size tamarind in a cup of hot water for twenty minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Do not use a lot of tamarind extract for making this sambar. The sambar should be only slightly sour.
Add in the tamarind extract and cook for five minutes.
Add in the cooked toor dal. Here is how I cook the dal. Add half a cup of dal and 2 cups of water in a bowl and place the bowl in a pressure cooker that has been already filled with half a cup of water. Cooking the dal in a separate bowl in a cooker is how I cook my dal. The dal does not spew out of the whistle from the cooker so cleanup is easy. Cook the dal for 6 whistles – about 10-12 minutes. After 6 whistles from the cooker, remove from heat and set aside to cool. Let the pressure release naturally. Then open the cooker and mash the dal. Mashing is important as the dal becomes homogeneous and creamy. Set aside.
Simmer the sambar for five minutes on a low flame.
Add in the chopped coriander leaves. Simmer for a minute more. Milagai Killi potta sambar is ready. Serve with hot rice.
Main Ingredients for the sambar
1 tablespoon Indian sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1/4 teaspoon fenugreek seeds 2 sprigs curry leaves 5 dried red chillies 2 green chillies 1 teaspoon rock salt 1/2 cup sliced onions 2 tomatoes, chopped 1/4 teaspoon asafoetida 1/2 teaspoon turmeric powder 2 sprigs coriander leaves, chopped
For making tamarind extract
1/2 a lime size tamarind 1 cup water
For cooking the dal
1/2 cup toor dal 2 cups water
Heat oil in a pan and add in the mustard seeds, cumin seeds, curry leaves and fenugreek seeds. Add in the dried red chillies. Break the chillies into two and then add it to the kadai. Add in a few green chillies too. This sambar does not have any sambar powder or any spice powders. So be generous with the chillies as the chilli flavour has to be predominant in this sambar. Sauté the chillies until they fluff up and slightly brown.
Add in the salt. Rock salt is preferred for this recipe. Sauté the onions till they are soft. It will take about 2-3 minutes. No need to brown the onions. Add in the tomatoes, asafoetida and turmeric powder. Sauté till the tomatoes are mushy.
Soak half a lime size tamarind in a cup of hot water for twenty minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Add in the tamarind extract and cook for five minutes.
Add the cooked dal. (Check Notes)
Soak half a lime size tamarind in a cup of hot water for twenty minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Add in the tamarind extract and cook for five minutes.
Add in the cooked toor dal. Simmer the sambar for five minutes on a low flame. Add in the chopped coriander leaves. Simmer for a minute more. Milagai Killi potta sambar is ready. Serve with hot rice.
Notes
Here is how I cook the dal. Add half a cup of dal and 2 cups of water in a bowl and place the bowl in a pressure cooker that has been already filled with half a cup of water. Cooking the dal in a separate bowl in a cooker is how I cook my dal. The dal does not spew out of the whistle from the cooker so cleanup is easy. Cook the dal for 6 whistles – about 10-12 minutes. After 6 whistles from the cooker, remove from heat and set aside to cool. Let the pressure release naturally. Then open the cooker and mash the dal. Mashing is important as the dal becomes homogeneous and creamy. Set aside.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Main Ingredients for the sambar
1 tablespoon Indian sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1/4 teaspoon fenugreek seeds 2 sprigs curry leaves 5 dried red chillies 2 green chillies 1 teaspoon rock salt 1/2 cup sliced onions 2 tomatoes, chopped 1/4 teaspoon asafoetida 1/2 teaspoon turmeric powder 2 sprigs coriander leaves, chopped
For making tamarind extract
1/2 a lime size tamarind 1 cup water
For cooking the dal
1/2 cup toor dal 2 cups water
Heat oil in a pan and add in the mustard seeds, cumin seeds, curry leaves and fenugreek seeds. Add in the dried red chillies. Break the chillies into two and then add it to the kadai. Add in a few green chillies too. This sambar does not have any sambar powder or any spice powders. So be generous with the chillies as the chilli flavour has to be predominant in this sambar. Sauté the chillies until they fluff up and slightly brown.
Add in the salt. Rock salt is preferred for this recipe. Sauté the onions till they are soft. It will take about 2-3 minutes. No need to brown the onions. Add in the tomatoes, asafoetida and turmeric powder. Sauté till the tomatoes are mushy.
Soak half a lime size tamarind in a cup of hot water for twenty minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Add in the tamarind extract and cook for five minutes.
Add the cooked dal. (Check Notes)
Soak half a lime size tamarind in a cup of hot water for twenty minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Add in the tamarind extract and cook for five minutes.
Add in the cooked toor dal. Simmer the sambar for five minutes on a low flame. Add in the chopped coriander leaves. Simmer for a minute more. Milagai Killi potta sambar is ready. Serve with hot rice.
Notes
Here is how I cook the dal. Add half a cup of dal and 2 cups of water in a bowl and place the bowl in a pressure cooker that has been already filled with half a cup of water. Cooking the dal in a separate bowl in a cooker is how I cook my dal. The dal does not spew out of the whistle from the cooker so cleanup is easy. Cook the dal for 6 whistles – about 10-12 minutes. After 6 whistles from the cooker, remove from heat and set aside to cool. Let the pressure release naturally. Then open the cooker and mash the dal. Mashing is important as the dal becomes homogeneous and creamy. Set aside.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/milagai-killi-potta-sambar/
Article contributed by Ligia Lugo of The Daring Kitchen.
Winter season is all about making a one-pot dish, filling soups, casseroles, or any other item that doesn’t require us to stay out of bed for long!
So, keeping up with the winter cooking tradition, here we are sharing with you a fabulous, easy to prepare, and quite addictive soup recipe that is extremely bright and colorful too. Adding plenty of colorful ingredients to this dish not only makes it even more pleasing to the eyes (particularly when it is all white that you can see for miles altogether), but it shoots its nutritional value by leaps and bounds as well. So, it’s pretty much a win-win situation for all. Check out ufabet This soup has a great mix of proteins, carbs, and plenty of vegetables, which is suitable for people of all age groups. It is so filling that you won’t even require another dish to accompany it and kids would be most happy having it as they get to enjoy their beloved pasta in it too!
To prepare this soup in the most convenient way, we recommend you to use a crockpot. This way, the soup will turn out more flavorful as it will cook slowly in its ingredients and you don’t even have to worry about checking it repeatedly. To find the best crockpot to meet your requirements, you may check out reviews on Thedaringkitchen.com , which we have curated for you all. Here you can look for the most efficient, feasible, and trendy crockpots to meet your daily cooking needs.
With everything in place, including the cooking appliance, you must be all set to gather the ingredients and prepare this amazing soup for everyone to enjoy! Print
2 tablespoons extra virgin olive oil 1 small onion, peeled and chopped 2 large cloves garlic, peeled and chopped 1 teaspoon fresh oregano 2 sprigs of rosemary Salt, to taste Black pepper powder, to taste 1 cup Swiss chard, roughly sliced ½ cup celery, chopped ½ cup pancetta, diced 1 cup carrot, peeled and cubed 3 cups homemade vegetable broth 1 cup red ripe tomatoes, chopped ½ cup tomato paste ¼ cup macaroni pasta ½ cup kidney or cannellini beans, drained and rinsed
- Heat olive oil in the crock pot and sauté onion and garlic in it for a minute. 2. Add pancetta to it and cook it for another 2 minutes. 3. Stir in tomatoes and cook until it is soft. Now, add tomato paste, carrots, celery, and cook it a little more until the vegetables are slightly soft. 4. Add the beans, oregano, rosemary, Swiss chard, pepper, salt, and broth to the pot. Let the soup come to a boil. 5. Now, add the pasta and cook soup until the pasta is cooked to the desired degree of doneness. 6. Adjust the seasoning, remove rosemary sprig, cover, and simmer for another 2 minutes. 7. Serve the hot soup and enjoy!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
