MILAGAI KILLI POTTA SAMBAR

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Milagai killi potta sambar is a simple, homestyle South Indian sambar known for its bold, slightly spicy flavour. “Milagai killi potta” literally means “chillies that are torn and added” (instead of grinding or using powder). In this dish, dried red chillies or green chillies are hand-torn and cooked directly in the sambar, which gives it a distinct aroma and a sharper, more rustic heat.

Milagai killi potta sambar has a thin, comforting consistency compared to the hotel-style sambar. It is a simple, easy-to-make recipe with very minimal ingredients. No heavy masala grinding is required for this sambar. It is usually made with toor dhal, tamarind and simple tampering.

Milagai killi potta sambar can be served along with idly, dosa, upma, pongal for breakfast, and with hot steamed rice for lunch. Any kind of KOOTU, PORIYAL or FRYUMS goes really well as a side dish with steamed rice and milagai killi potta sambar.

ABOUT THE RECIPE:

Even though, green chillies are the main ingredient for this recipe, do not use green chillies that are too spicy. This recipe has a mild spicy flavor to it. The sourness from the tamarind should be slightly dominant compared to the other flavour. Green chillies with medium or less spiciness are most commonly preferred for this recipe.

INGREDIENTS FOR MILAGAI KILLI POTTA SAMBAR:

• ONIONS (MEDIUM SIZE/DICED) – 2 NOS.
• TOMATOES (MEDIUM SIZE/DICED) – 2 NOS.
• GREEN CHILLIES (MEDIUM SPICY) – 3 NOS.
• GARLIC (PEELED) – 10 NOS.
• TOOR DHAL – 1 CUP
• TAMARIND – 25~30 GMS.
• TURMERIC POWDER – 1/2 TSP
• ASAFOETIDA – 1/4 TSP
• SALT – AS REQUIRED

FOR TAMPERING:

• MUSTARD SEEDS – 1 TSP
• DRY RED CHILLIES – 3 NOS.
• CURRY LEAVES – 10~15 NOS.
• ONION (FINELY CHOPPED) – 1/4 CUP
• OIL – 2 TBSP

PRE-PREPARATION TO MAKE MILAGAI KILLI POTTA SAMBAR:

• Wash and soak tamarind in water for about 30 minutes.
• After 30 minutes, squeeze the soaked tamarind and extract the tamarind puree.
• Also, wash and soak 1 cup of toor dhal in water for about 30 minutes.

HOW TO MAKE MILAGAI KILLI POTTA SAMBAR:

• Drain the water and add the toor dhal to a pressure cooker, along with the diced onions, tomatoes, green chillies, garlic, asafoetida, turmeric powder and salt.

*Do not cut or chop the green chillies. Just break them into halves and add it to the pressure cooker.

• Add around 500-600 ml of water to it. Mix everything, cover it and cook it for 3 whistles. After 3 whistles turn off the flame. Once the pressure is released completely, open the lid.

• Strain the water to a bowl, and keep it aside for later use.

• Mash the cooked dhal and vegetables with a potato masher. Mash it slightly. It doesn’t have to be mashed to a fine paste.

• Heat a kadai, and add 2 tbsp of oil to it.

• Once the oil is heated, add the mustard seeds to it. When the mustard seeds start to splatter, add the dry red chillies to it.

• Also, add the curry leaves to it. Let it fry for 10-15 seconds.

• Add the finely chopped onions to it. Saute it, until it turns translucent.

• Once the onions turn translucent, add the strained water to it.

• On medium-high flame, cook it until it starts to boil.

• Once it starts to boil, add it to the mashed dhal and vegetable mixture.

• Aslo, add the tamarind puree to it and mix everything well.

• Place the cooker on the stove, and turn on the flame.

• Once it starts to boil completely, turn off the flame. Do not let it boil for a long time. It should’ve a slight watery consistency.

YUMMY AND DELICIOUS MILAGAI KILLI POTTA SAMBAR IS READY.

SERVE IT WITH IDLY, DOSA OR HOT STEAMED RICE.

I HAD MILAGAI KILLI POTTA SAMBAR WITH HOT STEAMED RICE, ALONG WITH VENDAKKAI THOKKU AND MARAVALLI KILANGU CHIPS AS A SIDE DISH.