Milagai Killi Potta Sambar
How to make traditional Tamil Nadu style milagai killi potta sambar
Milagai Killi Potta Sambar is a simple yet flavorful traditional dish from Tamil Nadu cuisine that stands out for its unique preparation and taste. The name “Milagai Killi Potta” literally translates to “torn chili sambar,” indicating the use of red and green chilies, which are torn and added directly into the dish to impart a mild, aromatic spiciness. This sambar is refreshingly different from the regular vegetable-loaded sambar, as it uses only shallots, garlic, and tomatoes, with just a hint of tamarind extract for a subtle tang.
What makes this dish truly special is its simplicity and reliance on minimal ingredients, allowing the natural flavors of the shallots, garlic, and chilies to shine through. Unlike regular sambar, which often includes a mix of vegetables and complex spice blends, Milagai Killi Potta Sambar is spiced mainly with torn chilies and a touch of homemade or store-bought sambar powder (optional), making it quick and easy to prepare. The final touch of ghee, jaggery, and fresh coriander leaves enhances the flavor, adding richness and a hint of sweetness that balances the spice.
This versatile sambar pairs beautifully with a variety of South Indian dishes, such as idli, dosa, pongal, upma, and even steamed rice. Its mild spiciness and unique flavor profile make it a comforting meal that’s perfect for any time of the day.
Whether you’re short on time or simply craving a traditional yet uncomplicated dish, this sambar is a fantastic choice. With just a handful of ingredients and a few steps, you can prepare a wholesome, delicious Milagai Killi Potta Sambar that is sure to become a family favourite .
Do try these sambar recipes too👇👇👇
Ingredients
Toor dal -1/2 cup
Small onion-10-15 nos
Tomato -1-2 nos
Garlic -4-6 nos
Red chillies-4-6 nos
Green chillies-3-4 nos
Turmeric powder-1/4 tsp
Sambar powder-1/2 tsp
Salt to taste
Tamarind extract -2 tbsps
Jaggery-1 tsp
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Fenugreek-1/8 tsp
Asafoetida-1/4 tsp
Curry leaves -few
Coriander leaves-few
Oil -1-2 tsp
Ghee-1 tsp
Recipe Video
Method
👉Pressure cook 1/2 cup toor dal along with turmeric powder , tsp of oil and a pinch of asafoetida and enough water for 5-6 whistles , mash the dal well and set aside.
👉Heat oil in a kadai add mustard seeds, cumin seeds, curry leaves and allow it to splutter.
👉Add red chillies and green chillies and sauté well , next add in the garlic, small onions and tomatoes and sauté well until mushy.
👉Add sambar powder, turmeric powder , asafoetida and tamarind extract,mix well.
👉Now add the cooked dal,salt and required water mix everything well and boil for 5 minutes until the raw smell goes and sambar thickens to desired consistency.
👉Garnish with coriander leaves, finally add jaggery and drizzle 1 tsp of ghee and switch off the gas.
👉Serve hot .
Preparation time-20 minutes
Serves-4-5
Tags
sambars