Bendekayi Nuggikayi Huli(Sambar)-North Karnataka style

Huli is one of the most popular thick Sambars made specially in North Karnataka. This is basically a type of sambar made with cooked pigeon peas/Tur dal, any veggies like potato onion, carrot, shallots, drumstick, or green leafy veggies, along with Huli pudi and other spices and simmered well. It goes very well with plain rice, chapati as well.

This is specially made in North Karnataka Brahmin household.and it is different from the one prepared in South Karnataka, the main difference being the Huli pudi ingredients which are different from the sambar powder and also grated/ground coconut paste is not extensively used in North Karnataka.

So here I will be sharing with you a mouthwatering, finger-licking good Bendikayi/Okra Huli along with drumstick, shallots, and tomatoes. Once you will try this, you can't resist making it again and again. It is so simple yet satisfying!!

This recipe requires Huli Pudi which gives it a distinct flavor. You can check the recipe here. You can make this powder in advance and use it whenever you are making this Huli or add it to any palya/curry.

This is one of my favorite sambars usually made by my Mother who makes it amazingly delicious each time. and I almost make it twice in a week with different veggie combinations. Not only delicious but so healthy to have on a daily basis, as it contains proteins, vitamins, fiber, and all the 6 tastes of Ayurveda.

A very traditional recipe that has been passed down from generations needs to be passed down to our future generations. If you just make the Huli pudi in advance, all other ingredients are pretty much available in every Indian pantry. Let's dig into the recipe.

INGREDIENTS;

Tur dal/split pigeon peas 1 cup

Moong dal 1/4 cup 

Water 21/2 cups for cooking the Dal

Tomato chopped 1

Okra chopped 6-8

Drumstick long chopped 2 long

Shallots small 8-10

Tamarind extract 1/2 cup

Oil 2tbsp

Mustard seeds 1tsp

Cumin seeds 1tsp

Curry leaves a handful

Asafoetida 1/2 tsp

Turmeric powder 1/2 tsp

Huli pudi (Sambar powder)21/2 tsp

Red chili powder 2tsp depends on your taste

 Water 2 cups 

Jaggery powder 1tbsp

Salt to taste

Coriander leaves for garnishing.

INSTRUCTION:

1.In In a large vessel or bowl, take Tur dal and moong dal.

2.Wash the dals well under running water 2 to 3 times. Now add 21/2 cups purified water and pressure cook for 3 to 4 whistles and simmer until one more whistle. Off the heat and keep aside for the pressure to release. The dals should be soft and mushy.

3.Boil water in a vessel and add chopped drumstick. Close the lid and let it cook. Keep aside.

4.Heat a heavy bottom vessel, add oil and chopped okra. Fry well for 2 to 3 minutes on medium heat.Strain and transfer to a plate. Keep aside.

5.Heat the same vessel consisting of oil, add

mustard seeds. Let them crackle, lower the heat then add cumin seeds, asafoetida, and curry leaves. Stir well.

6.Now add shallots and fry them well for 1-2 minutes until they turn light brown in color.

7.Now add the chopped tomatoes and fry again. Add little water and let simmer for 1 minute.

8.Add slightly cooked drumstick, stir well.

9.Now add fried chopped okra. Stir again.

10.Add tamarind extract, salt, jaggery powder, Huli pudi, Red chili powder. Mix well.

11.Add cooked mashed dal and 2 cups of water. Stir well and let it simmer for 5 to 10 minutes on low flame. You will get a nice aroma while it is simmering.

12.Adjust water as required. It is usually thick in nature. You can give a tempering of oil, mustard seeds, red chili powder on top, and Garnish with coriander leaves.

I hope you will try this authentic recipe and love the traditional taste of Huli. Do comment me your feedback in the comments section below. And would love to connect on Instagram @archanasvegfoodchronicles.