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You are here: Home / Preserves / Spice Blends & Curry Pastes / Huli Pudi ~ South Indian Curry Powder for Sambar

October 8, 2017

Huli Pudi ~ South Indian Curry Powder for Sambar

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Huli pudi is another word for sambar powder and is popular along the Western coast of South India, especially along Udupi-Mangalore and places in the vicinity of these two. I came across this recipe recently as I was looking to cook cow peas (also called as red/brown chawli beans). I also had a field marrow (Mangalore/yellow cucumber) that I had to put to good use. I saw just the right recipe for these two in a cookbook I bought sometime last year. Most recipes call for coconut to be roasted along with the rest of the spices, but the one I referred to didn’t have any coconut in it which was perfect as I didn’t have any coconut with me the day I was making this recipe.

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The author, Jaya V Shenoy had given the recipe for a large quantity of huli powder but I simply scaled it down to suit my requirement. What I prepared is sufficient for the preparation of sambar another four times and that’s all I ever need! Do stay tuned for the recipe of the southekai huli or field marrow sambar coming up shortly!

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Huli Powder

Huli Powder
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Course: Spice Blends
Cuisine: Mangalorean
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 25 grams 25 medium-sized dry red chillies (preferably Byadge variety)
  • 25 grams 2 tablespoons black gram dal (urad dal)
  • 10 grams 2 tablespoons coriander (dhania) seeds
  • 5 grams 1 teaspoon cumin (jeera) seeds
  • 2 grams 1/2 teaspoon fenugreek (methi) seeds
  • 1-2 teaspoon coconut oil for frying

Instructions

  • Heat the oil in a heavy based skillet/pan and fry all the ingredients separately for a few seconds until you get a nice aroma. Remove on a plate and allow the spices to cool until they turn crisp.
  • Grind everything together to a powder in a spice blender/mixie. It doesn't have to be very fine. While grinding, due to the presence of oil that was used to fry the ingredients the powder will cake up on the walls of the mixer jar. Scrape it down using a clean, dry spoon and continue until you get a fairly fine powder.
  • Store in a clean, dry, airtight container/jar and refrigerate. Use as required in the preparation of Mangalorean huli (sambar/curry). This recipe yields approx 5 tablespoons of powder and can be used in the 'southekai huli' recipe on the blog for about 5 times

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap

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Filed Under: All Posts, Mangalorean Recipes, Preserves, Spice Blends & Curry Pastes, Vegan

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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