FMR - Comfort Foods - Ulli Sambar

Sunday morning....iam still in bed....debating whether to wake up or snuggle deeper ....the aroma of "ulli sambar" seeping in through the space under the door and filling my room makes the decision for me. Iam up in a jiffy.
Revathi's FMR-comfort food event immediately brought this fond memory to mind. Sunday brunch was almost always the same while I was growing up. Ulli(pearl onion/shallot) sambar and spicy potato fry. Amma always made this on Sunday because all of us loved it and this way, we'd all be home at the same time to savour it.

So, on with the recipe....

You'll need:

Pearl onions - 1 cup, peeled
Tamarind paste - 1 tsp or to taste
Salt, turmeric powder
Tuar dal - 3/4 cup, cooked.

Fry in a little oil:
Red chillies - 4 or 5(adjust according to your taste)
Dhania - 2 tsp
Channa dal - 1.5 tsp
Curry leaves - 1 sprig
Methi seeds - 1/2 tsp
While frying add the methi seeds last, after everything else is fried well and stir for just a few seconds. If you brown the methi seeds too much, it will give the sambar a bitter taste.
After frying all this, grind it along with 1 cup of fresh grated coconut.

Now, heat a little oil. Fry the pearl onions for a minute or two. Add tamarind paste, enough water, turmeric powder and salt. Boil until onions turn soft. Then add the ground mixture and boil for a few minutes. Now add cooked tuar dal. Stir well...let it all simmer together for just about a minute or so. Garnish with fresh curry leaves. Heat some oil. Tamper mustard seeds and urad dal. Pour this on top of the sambar.
Serve piping hot with rice and a side of potato fry.