Skip to main content

Featured Post

Basundi using Coconut Sugar

Homemade Basundi/Rich sweetened with Coconut sugar , flavoured with cardamom and nutmeg and garnished with dryfruits. INGREDIENTS: Organic Milk 2 cups Coconut Sugar 1 cup Cardamom powder 1-2 tsp Nutmeg a pinch Sliced almonds for garnishing  INSTRUCTION: 1.Boil organic milk for a good 45 minutes to make it thick and collect the cream . 2. Add coconut sugar, cardomom powder and nutmeg powder  3.Garnish with sliced almonds..Tastes delicious when chilled.

Huli pudi (Sambar Powder) North Karnataka style

Huli Pudi is one of the authentic traditional Sambar powders which has been passed on from generation to generation. This is specially made in North Karnataka. There is a wide variety of sambar powders not only within Karnataka but within South India. Each region has it's own way of adding ingredients and making them.

In North Karnataka brahmin families, you can usually see two types of Sambars, firstly 'Saaru ' which can also be called Rasam with Toor dal. The consistency is thin and usually made with Tur dal and tomatoes or Tamarind. The other one is 'Huli' which is thicker in consistency and usually includes some veggies or greens.

So here I am sharing the Sambar powder that is used to make a typical Huli. This is so unique and different from South Karnataka Sambar powders. The main difference being the omission of urad dal and Tur dal. This powder is just made with dried spices.
This can be made in advance in large quantities/batches and stored in a dry container, stays good for months as all the spices are roasted well. You just have to add this Huli pudi while making the Huli/Sambar and cook it for 2 to 5 minutes. The aroma of this masala will be filled all over the kitchen which is simply comforting and satisfying.

This powder is not only used to make Huli but also added while making Curries /palya. Even you can add it to plain rice to make a Masala Bhaath. It tastes so good.

This is my Mom's recipe that has been passed down by her mother and so on. I absolutely love Huli made by Mom with this powder. I hope you agree there is magic in Mom's hands. That is absolutely true in my case. My mom makes the best Huli as well as Saaru in the world!!. I always want to make it like her, but still trying my best.

You will just need a few dried spices like coriander seeds, cumin seeds, and so on. A special spice called Dagad Phool /black stone flower is used in making this. This is probably the one spice that you may have to source. The rest of all the spices are usually found in every Indian kitchen's pantry.
So let's dig into the recipe.

Ingredients:
Coriander seeds 250 gms
Cinnamon 4-5 sticks
Methi seeds 1 tbsp
Cumin seeds 2 tbsp
Cardomom peels 1/4 cup
Black Pepper 4tbsp
Dagad Phool 100 gm
Oil 4tbsp
Red chilies 4
Curry leaves 1/4 cup

Instruction
1.In In a Kadai, add oil and fry cinnamon sticks. Keep aside.
2.Now add black pepper and fry well on low to medium flame till they splutter. Remove them out of the Kadai straining the oil onto a clean dried plate.
3.Now add Methi seeds in the same Kadai with the remaining oil, fry again till they turn light brown in color. Remove them out of the Kadai straining the oil onto the same plate.
4.Next Ingredient is the Dagad Phool/Black stone flower, fry again till they become a light, strain, and remove onto the same plate.
5.Now add cardamom peels and fry till they turn light brown, strain and transfer on to the same plate.
6.After these spices have been fried well.let them cool on a plate. Keep aside. The next part is roasting /dry roasting the next set of spices. You will not need to add oil again.


7.The next part is roasting /dry roasting the next set of spices. You will not need to add oil again.

7.In the remaining bit of oil, roast coriander seeds, curry leaves, cumin seeds, and red chilies together till they are aromatic. Transfer these spices onto a different clean dried plate. Keep aside
8.Keep all the spices aside. Let them cool down completely.
5.Once they cool down...In a mixer blender, add half of the spices from each plate. Blend into a fine powder.
6.Make such batches with the remaining spices and blend again into a fine powder. Once all the spices are blended. Mix them well with your hands to make a good blend.
7.Once all the spices are blended. Mix them well with your hands to make a good blend. Store in a clean dry jar. Stays good for up to 3 to 4 months.
It is usually preferred to make in batches, so it stays fresh and aromatic. I hope you will love making this authentic Huli pudi. Do comment me your feedback and connect with me on Instagram @archanasvegfoodchronicles.




Comments

Popular posts from this blog

Dry Coconut Chutney /Easy chutney recipe using dry coconut

Coconut chutney is a South Indian condiment that is a staple in almost every household. It is super easy to make and pairs perfectly with most South Indian breakfast dishes like dosa, idli, vada, and upma.But what do you do when you don't have tender coconut but still want to make a delicious chutney??? DONT WORRY!! Here is a recipe for coconut chutney whichis made using DRY COCONUT either dry coconut flakes  or desiccated coconut that can be easily found in any kitchen.  This simple and flavourful dry coconut chutney recipe is again a recipe curated by my Mother. Perfect for those who love an instant chutney which adds a little bit of spice to their breakfast without the hustle of grating the coconut in the morning. It is a great accompaniment to dosas, idlis, and other South Indian dishes. Additionally, it is a healthy condiment that can be enjoyed guilt-free. You can experiment with the ingredients to suit your taste buds. For inst

Eggless Brazilian Cheese Bread

Pao de Queijo (pronounced as pown -deh- kay-zho) aka Brazilian Cheese Bread is a small baked cheese bun, a popular snack and breakfast food that originated in the state Minas Gerais of Brazil. These are bread/buns usually made with tapioca flour, milk, oil, cheese, salt, and egg/egg substitute. Since I don't use eggs in my baking I have used vinegar instead. These are soft, chewy and so addictive. I love to make healthy bakes from all around the world. Inspired by this YouTube video by Something Dave and I gave it a try as it was an eggless version.These came out so well. These are super simple and easy to make with just five ingredients. A must try because they are gluten-free, contain no yeast, no baking powder, yet so soft and cheesy😋 I had never tried baking with tapioca flour...and found it so interesting to bake with. The dough is too sticky and you will need some extra flour to be dusted to make balls out of it. I have used plant-based pa