Karnataka saaru/huli — huli thin broth or sambar made with Karnataka sambar.
Ingredients
- Karnataka sambar
- Small tamarind ball
- 2 tomatoes
- 4 garlic cloves
- 1.5 tsp saaru pudi (saaru powder)
- 1/4 tsp turmeric
- 1 tsp ghee
- 1 tsp mustard seeds
- 1 sprig curry leaves
- Salt to taste
- Fresh coriander
Method
Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely smooth.
Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
Prepare vegetables: Cut drumstick pieces, small brinjals and raw banana if available.
Make Karnataka huli powder: Use store-bought Karnataka sambar/huli powder. If making fresh, dry roast and grind 2 tbsp coriander, 1 tsp cumin, 3 dried red chillies, 1 tsp peppercorns and 2 tbsp fresh grated coconut.
Cook vegetables in tamarind: Add tamarind water, all vegetables, half tsp turmeric, 1 tsp red chilli powder, 2 tsp huli powder and salt. Boil 12-15 minutes.
Add mashed dal: Add mashed toor dal and water to adjust consistency. Stir well.
Simmer: Cook on medium heat 8-10 minutes.
Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.
Add shallots: Add 8 sliced shallots to the tempering. Fry until golden. Pour over huli.
Serve: Adjust salt. Karnataka huli is similar to sambar but uses a different spice blend. Serve with steamed rice.