Sandige huli
Hello and welcome to spices and more. Today I will be sharing the recipe for sandige huli. This recipe is a very traditional recipe and has been passed on in my family for generations. This is a very special huli/sambhar made in Karnataka. This sandige huli is made during special occasions like festivals and weddings. You will see that this a very unique recipe as it is made with soaked and ground toor dal rather than cooked toor dal that we use in normal huli or sambhar. Also you will see that we don’t use any vegetables in this recipe, which makes it a unique type of sambhar. Unlike common sambhar we don’t roast and grind the masala for this nor use sambhar powder.
Prep time 3 hours (for soaking)
Cooking time 30 mins
Serves 6-8
You will need ...
Toordal 1 cup
Curd or yogurt 1/2 cup
Tamarind extract 1/4 cup
Cumin seeds 3 tsp
Ginger 2 inches
Red chillies 18-20
Salt to taste
Jaggery 1 tbsp
Turmeric 1/2 tsp
Hing 1/2 tsp
Freshly grated coconut 1/2 cup
Curry leaves a few sprigs
Oil for deep frying
Tempering
Ghee 1 tsp
Mustard seeds 1 tsp
.
1. We will start by rinsing the dal thoroughly
2. Soak dal for 2-3 hours
3. Once the dal is soaked drain the water and transfer the dal to a bowl
4. We will divide the dal into 2/3 and 1/3. We will use a third for the huli and two thirds for the sandige
5. We will divide the Jeera, ginger, hing and chillies equally between the two
6. First let’s get the sandige ready
7. I am grinding the ingredients into a coarse paste, don’t add water for grinding
8. We are looking for a texture and consistency similar to ambode or chana dal vada
9. Add coconut, salt and curry leaves and mix well
10. I am making balls with this dal mixture.
11. Take oil in a small pan, check if oil is hot enough
12. Once oil is hot gently place the prepared balls in the oil
13. Fry on medium heat for 3-5 mins, we are looking for a light golden brown colour, as we are going to soak these in the huli/sambhar we don’t want to make these too crispy
14. Fry all the prepared sandige and keep aside
15. Now let’s grind the dal mixture kept aside for huli/sambhar
16. I am adding coconut and some water before grinding
17. Grind to a paste similar to a chutney
18. Transfer to a heavy bottom pot/pan, add some water and start to boiling it
19. Add the turmeric, salt, tamarind extract and jaggery and cover and bring to a boil (5-7 mins) on medium heat. Stir in between to ensure it doesn’t burn
20. Once you have a rolling boil, whisk the yogurt and add it in.
21. Add curry leaves
22. Cover and boil for a few more minutes
23. Adjust consistency by adding water as required
24. Once it is nicely boiled, we will add the tempering
25. Take ghee in a small pan and once hot add mustard seeds
26. Once mustard seeds splutter add this to the prepared huli
27. Add the prepared sandige to this
28. Boil for another couple of minutes and cover
29. It’s. best to let this sit for at least 30 mins before serving
30. Best to serve with hot rice as part of a festive meal
1 авг 2024
