BANGALORE
FOOD
Huli
or Sambhar is a thicker version of the Saaru and vegetables are added to the liquid.
Given below is the traditional Huli and other varieties of Huli. Please note the
most important of Huli, like Saaru is the powder that adds the flavour and spice
to the liquid.
Ingredients
1
large onion, chopped finely(you can also use 1 cup small whole round boiling onions)
1 cup toor dal
1 medium tomato, chopped
2 tsp sambhar powder( see "Pickles
and Spice Mixes " section)
1 tsp fresh coriander leaves, chopped
1/4 cup thick juice of tamarind
1/2 tsp sugar or jaggery water
1/2 cup
green beans, cut into long pieces
1 tsp mustard seeds
1 sprig curry leaves
1 tablespoon ghee(clarified butter)
A pinch of hing(asoefetida)
Salt to
taste
Method
Pressure
cook the dal, onions, green beans and tomatotill done.The dal should be soft and
mushy. Set aside.
Add the sambhar powder, sugar(jaggery), coriander leaves,
tamarind juice and salt to taste.
Bring to a boil on a low flame.
Season
with mustard, curry leaves and hing using ghee.
Eat hot with dosa or plain
white rice.
Bendekaayi
Huli
Ingredients
1
lb bhendi,(called Ladies-finger or Okhra) washed , cut into small rounds and smeared
with salt
2-3 tablespoons of coconut , roasted
2 tsp of sambhar powder
1 medium tomatoes
1/2 tsp methi, roasted
1 tsp jeera, roasted
1 medium
onion, sliced and roasted
1 small ball of tamarind
2-3 garlic clovettes,
crushed
1 tsp mustard seeds
1 small onion, chopped finely
1/2 tsp
turmeric
1-2 tsp chilli powder
A pinch of hing
2-3 tsp cooking oil/ghee(clarified
butter)
Method
Blend
ingredients 2 to 8 to a smooth paste and set aside.
Heat the oil in a pan
and add the mustard seeds and
the crushed garlic.
When the garlic turns
brown, add the chopped onion and
fry till it turns translucent.
Now add
the bhendi pieces.
Fry till the bhendi is almost done.
Add the spices(red
chilli and turmeric) and fry for a minute.
Now add the ground masala, salt
to taste and bring to a boil.
Cook covered on a low flame for about 10 minutes.
Stir in the hing and take it from the heat.
Can be eaten hot with rice.
Mixed
Vegetable Huli
Ingredients:
1
cup toor dal
1/2 tsp. turmeric powder
1 tsp. oil
1-2 cups mixed vegetables,
cut into small pieces
(green beans, carrot, radish, turnip, onion, potatoes,
bell pepper, peas)
1-2 tsp. tamarind juice
2 tbsp. grated, coconut
1-1/2 tbsp. Sambar Powder
1 long spring curry leaves
Salt to taste
For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds
Method:
Cook
toor dal in a pressure cooker with water, turmeric, oil and keep aside.
Grind
sambar powder, coconut and little water to a fine paste.
Put all the vegetables
into a pan. Add water and bring to the boil until the vegetables are tender.
Add salt, ground paste, tamarind, cooked dal and curry leaves. Bring it to the
boil.
(If necessary add little water) Simmer for 10-15 minutes until the sambar
thickens.
Remove from the heat. Heat oil in a pan, add seasonings when it
starts to split, stir into the sambar. Serve hot with rice.
DRUMSTICK
HULI OR SAMBHAR
Ingredients:
1
cup toor dal
1/2 tsp. turmeric powder
1 tsp. oil
5 drumsticks, cut
into 3-inch pieces
2 onions, sliced
1-2 tsp. tamarind juice
2 tbsp.
grated, coconut
1-1/2 tbsp. Sambar Powder
1 long spring curry leaves
Salt to taste
For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds
Method:
Cook
toor dal in a pressure cooker with water, turmeric, oil and keep aside.
Grind
sambar powder, coconut and little water to a fine paste.
Put drumsticks, water
into a pan and bring to the boil until tender.
Add onions and cook for 5-8
minutes. Now add salt, ground paste, tamarind, cooked dal and curry leaves.
Bring it to the boil. (If necessary add little water)
Simmer for 10-15 minutes
until the sambar thickens. Remove from the heat.
Heat the oil in a pan, add
seasonings when it starts to split, stir into the sambar. Serve hot with rice.
PUMPKIN
HULI
Ingredients:
1-1/2
cups toor dal
1/2 tsp. turmeric powder
1 tsp. oil
1/2 pumpkin, peeled
and cut into pieces
1-2 tsp. tamarind juice
1 tsp. jaggery
1 long
spring curry leaves
Salt to taste
For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds
For
Masala:
1/2 cup grated, coconut
6-8 red chillies
1 tsp. rice
2 tsp. bengal gram
2 tsp. black gram
2 tsp. coriander seeds
2 cloves
1 stick cinnamon, broken into pieces
1 cardamom
1 tsp. oil
Method:
Heat
oil in a pan and fry the masala ingredients (except the coconut) until lightly
browned.
Grind in the mixie with coconut and little water to a fine paste.
Cook toor dal in a pressure cooker with water, turmeric, oil and keep aside.
Put pumpkin, water into a panand bring to the boil for about 8-10 minutes until
tender. (not too cooked)
Add salt, ground paste, tamarind, jaggery, cooked
dal and curry leaves. Bring it to the boil.
(If necessary add little water)
Simmer for 10-15 minutes until the sambar thickens. Remove from the heat.
Heat the oil in a pan, add seasonings when it starts to split, stir into the sambar.
Serve hot or cold with rice.
ASH
GOURD HULI (BOOD KUMBALKAI HULI)
Ingredients:
1
cup toor dal
1/4 cup chana dal
1/2 tsp. turmeric powder
1 tsp. oil
1/2 Ash Gourd peeled and cut into small pieces (Boodkumbalakaayi)
1-2 tsp.
tamarind juice
2 tbsp. grated, coconut
1-1/2 tbsp. Sambar Powder
1
long spring curry leaves
Salt to taste
For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds
Method:
Cook
toor dal, chana dal in a pressure cooker with water, turmeric, oil and keep aside.
Grind sambar powder, coconut and a little water to a fine paste.
Put ash gourd,
water into a pan and bring to the boil for about 8-10 minutes until tender. (not
too boiled)
Add salt, ground paste, tamarind, cooked dals and curry leaves.
Bring it to the boil.
(If necessary add little water) Simmer for 10-15 minutes
until the sambar thickens. Remove from the heat.
Heat the oil in a pan, add
seasonings when it starts to split, stir into the sambar. Serve hot with rice.
SPINACH
HULI (SOPPINA HULI)
Ingredients:
1
cup toor dal
1/2 tsp. turmeric powder
1 tsp. oil
2 cups chopped spinach
1-2 tsp. tamarind juice
2 tbsp. grated, coconut
1-1/2 tbsp. Sambar Powder
Salt to taste
1 small onions, chopped
For Seasoning:
2 tsp.
oil
1/2 tsp. mustard seeds
Method:
Cook
toor dal in a pressure cooker with water, turmeric, oil and keep aside.
Grind
sambar powder, coconut and little water to a fine paste.
Put spinach, water
into a pan and bring to the boil until the spinach are tender.
Add salt, ground
paste, tamarind, and cooked dal . Bring it to the boil.
(If necessary add
little water) Simmer for 10-15 minutes until the sambar thickens. Remove from
the heat.
Heat the oil in a pan, add seasonings when it starts to split, stir
into the sambar. Serve hot with rice and chopped onions.
VEGETABLE
KOOTU (THARKARI KOOT)
Ingredients:
1
cup toor dal
1/2 tsp. turmeric powder
1 tsp. oil
1-2 cups mixed vegetables,cut
into small pieces
(green beans, carrot, turnip,chayote squash, ridge gourd,
yam, potatoes,)
1/2 cup dill, chopped (Sappsige Soppu)
2 tbsp. peanuts
1 tsp. jaggery
1 long spring curry leaves
Salt to taste
For
Masala:
1/2 cup grated, coconut
1 tsp. bengal gram
2 tsp. black
gram
1 tsp. cumin seeds
1 tsp. coriander seeds
4 red chillies
1/2 tsp. pepper corns
1 tbsp. ghee
For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. asafoetida
Method:
Heat
ghee in a pan and fry the masala ingredients (except the coconut) until lightly
browned.
Grind in the mixie with coconut and little water to a fine paste.
Cook toor dal in a pressure cooker with water, turmeric, oil and keep aside.
Put all the vegetables into a pan. Add water and bring to boil until vegetables
are tender.
Add chopped dill, peanuts and cook until soft. Add salt, ground
paste, cooked dal, jaggery and curry leaves.
Bring it to boil. (If necessary
add water) Simmer for 10-15 minutes until the kootu thickens.
Remove from
the heat. Heat oil in a pan, add seasonings when it starts to split, stir into
the kootu.
Serve hot or cold with Rice.
.
