Onion sambar is a simple Kerala sambar recipe in which pearl onions or small onions are the star. It is also called cheru ulli sambar in Kerala and vengaya sambar in Tamil nadu in which ulli or vengaya means shallots or small onion. Sauteed pearl or small onions mixed with regular sambar masala, tamarind juice and cooked toor dal (lentil). The mild flavor and crisp texture of small onion is what makes this sambar recipe stands out.

Pearl onions are pretty common in South Indian recipes. In Kerala, Pearl onion is frequently used in day to day cooking. Along with onion sambar, it is also used in ulli theeyal, coconut chutney, Kerala style dal, chicken and fish recipes. The flavor and taste which we get from pearl onion is quite different from regular onion. They are little sweeter and mild in taste than red onion. But these cute looking small onions are pretty difficult to peel, as they really small in size. The best way to peel them is to soak them in a normal water for half to one hour or 15 minutes in warm water. That way the peel of pearl onion comes off very easily.
So this time when you are in mood for making sambar, try out onion sambar / ulli sambar and I am sure you are gonna love this simple recipe too.

Do try other recipes of pearl onion or small onion :-

Check out other recipes for making Sambhar :-

Onion Sambar / Ulli Sambar Recipe

Recipe by Neha NairCourse: SidesCuisine: Indian, KeralaDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Another Sambhar (lentil and vegetable stew) recipe from the state of Kerala called “Ulli Sambhar” which means onion sambhar.

Ingredients

1/2 cup of toor / tuvar dal (yellow lentils)
1.5 cup of pearl onion peeled (about 20-25)
2 medium tomatoes, quartered
2 green chillies, slit
1 sprig of curry leaves
1 Tbsp of coriander or cilantro leaves
1 small lime size tamarind or 1 tsp of tamarind concentrate
1/2 tsp of turmeric powder
1 Tbsp of coriander powder
2 tsp of Kashmiri red chilly powder
1/4 tsp of asafoetida powder
1/4 tsp of fenugreek powder
1 tsp of mustard seeds
Salt to taste
2-3 tsp of oil

Directions

Soak tamarind in 1/4 cup of warm water for 20 minutes. Squeeze out the juice from tamarind and keep aside.
Soak pearl onion in warm water for 20 minutes. Then peel the skin off and cut the bigger onion into half and keep the small onion as it is.
Cook the dal with turmeric and tomatoes in a pressure cooker until the dal is fully done (takes about 3 whistles). Mash dal with the back of a ladle.
Now heat oil in a pan and splutter mustard seeds. Then add curry leaves, green chillies and stir for a minute.
Then add onions, salt and saute for 6-8 minutes over medium heat.
Now add coriander, red chilly powder, fenugreek, asafoetida powder with splash of water and cook for 30 seconds.
Now add tamarind juice and cooked dal and simmer again for 6-8 minutes.
Add in the coriander leaves and onion sambar or ulli sambar is done.