Posted by: Sahaja | December 2, 2008

Onion Tomato sambar – ullipaya pulusu – Onion tomato lentils thickened sauce

Heyyyy People, guess what?? I am awarded by Bill , The Best Blog of the Day Award on 1st of Dec….Very inspiring and encouraging for me….what do you think?

Today, I will talk you through a common yet famous recipe of South Indians – Sambar!

Umm…..Sambar is something which is almost made daily in south indian houses….Its a part of daily food routine in my house definitely…..We can have lotsa variations in this but below recipe is basic one – onion and tomatoes which are supposed to be there in almost every household. [I actually did not have any thats why made this, will post/update this with other variations when I make]

What You need :

  • Lentils – yellow/red – 1/2 cup [kandi pappu/toor dal]
  • Tamarind – 1 small lemon size ball
  • Sambar powder – 2 tsp
  • Turmeric – 1/4th tsp
  • Onions – 2 small ones diced into big pieces as in photo
  • Tomatoes – 2 diced/ uncut.
  • Seasoning/ Popu/Tadka – as given in previous posts – 2 tsp
  • Hing/Inguva/Asafoetoedia – pinch
  • Red chillies – 1 or 2 depending
  • Oil – 2 tsp
  • Salt – to taste.
  • Curry leaves – a full string
  • Coriander – to garnish [optional]


 How to do?

  • Cook the lentils into a flowing texture in pressure cooker . You can add turmeric and tamarind at this stage and cook along with them. Else, soak tamarind in water for sometime till juice thickens.
  • Take some water – approx 2 glasses in a vessel and squeeze uncut tomatoes in it/add the diced ones. Add onions, tamarind juice also and bring it to boil .
  • Add turmeric if you did not add it before while it comes to boiling.
  • Now after you see small bubbles coming out, add sambar powder [ the recipe i will tell u soon in a month or so, else u can buy them directly from indian supermarket] and mix well.
  • Add the cooked lentils mixture [remember not to add tamarind twice 😛 ] and stir well.
  • Now add salt and boil under low flame for about 5-10 mins stirring ocassionally.
  • Keep it aside and heat oil in a pan.
  • Add the tadka/popu mixture, once the mustard seeds pop, add hing, red chillies and curry leaves [umm…u shud be getting the aroma now]
  • Add this and mix well with the made sambar.
  • Thats all ready….easy to make and tasty as well.



Ohh dear o Dear….if you are doing it first time, make it and do let me know if you like it 🙂



  1. Congrats, Sahaja!

  2. Thanks Gopinath and Welcome to my kitchen [:)]

  3. Wow sambar looks gr8. First time here. Nice and spicy space you are having. This is regarding the header image you asked me for i got that image as desktop wall paper in Lunix or someother software dear.

  4. Congrats on best blog of the day award.

  5. Thanks Lubna….Ohh was it a internet thingy….I thought u made it…pista burfi ….Anyways u deserve the praise coz u chose it right ? 🙂
    Thanks for visiting my kitchen and Welcome 🙂

  6. Oh my god you asked me about pista burfi. I thought about the header image in my blog ( Sorry for that. I made that pista burfi. You can have a look at 🙂

  7. Congratulations, Chef Sahaja! 🙂

    Is sambar known as pulusu in Telugu?

  8. Thanks Raj …U are the most regular reader and a very good encouragement for me 🙂 U have a share as well 😀

    Ya sambar more thickened is pulusu …it has pappu [dal]

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