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Huli Powder

Huli Powder
Course Spice Blends
Cuisine Mangalorean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5
Author Shireen Sequeira @ www.ruchikrandhap.com


  • 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


  • 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