10 October, 2015

HOME MADE HULI PUDI/SAMBAR POWDER

Posted in : HOME MADE SPICE POWDER/MASALA POWDER/KARNATAKA STYLE PUDIGALU on by : Divya Suresh Tags:

Huli (sambar) is a gravy consisting of lentil …that too particularly Pigeon Pea/Toor dal and one or more kind of vegetables in which we add this huli pudi as masala, temper it with ghee/oil, mustard seeds, curry leaves and hing, and eat it mixed with white rice.  More quantity of lentil is used to make the gravy thick. We particularly Bangalore (Karnataka) people do not add fresh coconut for grinding with the masala everyday, rather once in two or three months we prepare large quantity of huli powder and everyday we add in 3 to 4 tbsp of that masala powder into the gravy/Huli.

 

You may also like to check  ⇒   Saaru/Rasam Powder , Palyada Pudi , Gojjina pudi/tangy curry masala powder , authentic chutney powder , Huruli chutney powder , curry leaves chutney powder , black sesame chutney powder , kharabath powder , Bisibelebath powder , menthyada hittu

         

         Ingredients:

  • Coriander Seeds – 1 ½ cups
  • Bengal Gram – 1 cup
  • Black gram lentil/Urad dal – 3/4 cup
  • Fenugreek seeds – 2 Tbsp
  • Cinnamon – 1 1/2 inches stick
  • Red chilli – byadigi – 150 gms (for color) , Guntur – 50 gms (spicy)
  • Grated dry coconut – 1 cup
  • Curry leaves – 1 fist full
  • Asafoetida – 1/4 tsp
  • Turmeric – 1 tbsp

 

     PROCEDURE:

  • Roast all the ingredients, separately on a medium flame
  • Let it cool for some time and then Powder it
  • Use few drops of oil while roasting cinnamon and red chillies
  • Again allow it to cool completely, then store in a airtight container