Molagai Killi Sambar – A Fiery South Indian Comfort Bowl

If you’re looking for a comforting South Indian dish that is both simple and flavorful, Molagai Killi Sambar is a perfect choice. This sambar is slightly different from the regular version – instead of adding whole red chillies or chilli powder, the dried red chillies are torn into pieces (“killi” in Tamil) and simmered with tamarind extract, dal, and fresh spices. The result is a mildly spicy, tangy, and aromatic sambar that pairs beautifully with hot rice, idli, dosa, or even pongal.

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Ingredients

For the Dal:

• Toor dal (pigeon peas) – ½ cup
• Turmeric powder – ¼ tsp
• Water – 2 cups

For the Tamarind Base:

• Tamarind – small lemon-sized ball (soaked in warm water & extracted)
• Dried red chillies – 4 to 6 (torn into pieces)
• Sambar powder – 1 tbsp
• Turmeric powder – ¼ tsp
• Salt – as required

Vegetables (optional but recommended):

• Drumstick, brinjal, okra, or small onions – 1 cup chopped

For Tempering:

• Gingelly oil (sesame oil) – 2 tbsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – ¼ tsp
• Curry leaves – 1 sprig
• Hing (asafoetida) – a pinch

For Garnish:

• Fresh coriander leaves – few sprigs, chopped

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Method

Step 1: Cook the Dal

1. Wash the toor dal and pressure cook with turmeric and water until soft and mushy.
2. Mash well and set aside.

Step 2: Prepare the Tamarind Extract

1. Soak tamarind in warm water for 15 minutes and extract juice (about 2–2 ½ cups).
2. In a pan, add the tamarind extract, torn red chillies, turmeric powder, and salt.
3. Let it boil until the raw smell of tamarind fades.

Step 3: Add Vegetables & Sambar Powder

1. Add your choice of vegetables (drumstick, brinjal, or onions) and let them cook in the tamarind water.
2. Mix in sambar powder and simmer until vegetables are cooked and flavors blend well.

Step 4: Combine Dal & Tamarind Base

1. Add the mashed dal to the tamarind-vegetable mixture.
2. Adjust consistency with water if needed and simmer for 5–7 minutes.

Step 5: Tempering

1. Heat gingelly oil in a small pan.
2. Add mustard seeds, let them splutter.
3. Add fenugreek seeds, curry leaves, and a pinch of hing.
4. Pour this tempering over the sambar and mix well.

Step 6: Garnish & Serve

• Garnish with fresh coriander leaves.
• Serve hot with steaming rice, a dollop of ghee, and a simple vegetable side dish.

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Tips & Variations

• For a traditional touch, always use gingelly oil – it enhances the flavor.
• If you like it spicier, add an extra red chilli while boiling the tamarind extract.
• Small onions (shallots) add a wonderful depth of flavor to this sambar.
• Leftover sambar tastes even better the next day as the flavors intensify.

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