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Saaru/ Huli Recipes
Saaru is a very thin form of curry which is normally eaten with steaming hot rice or savoured like soup.
Huli is a slightly thick form of curry which can be eaten with chapatis, rotis or steamed white rice.
Ingredients:
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Tuvar dal (Togari Bele) 1 cup
Radish 1 cup cut into ? inch thick rings
Coconut grated 1 cup
Tamarind pulp 1 tbsp
Coriander chopped 2 tbsp
Sambar powder 2 tbsp
Red Chilli powder 2 tsp
Sugar 1 tsp
Oil 2 tbsp
Mustard Seeds 1tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Red Chillies dried 1-2
Salt to taste
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Procedure:
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Cook the dal till soft. Mash and set aside.
Grind together the coconut, tamarind pulp, half the coriander leaves, salt, sugar, chilli and sambar powder to a paste.
Heat two tbsp of oil in a heavy bottomed pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, turmeric, asafoetida , red chillies and curry leaves.
Add the radish rings and saute till golden color.Add the grinded paste and fry for 2-3 minutes.
Add the mashed dal and 2 cups of water.Allow to simmer for 5-10 minutes.( If the Huli is too thick add more water to attain desired consistency and simmer.)
Add the remaining chopped coriander and serve with chapatis, rottis or steamed white rice.
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Normally prepared while cooking Huggi, on Bhogi day during Sankranthi , a popular festival in many parts of India.
Ingredients:
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Tamarind 1/2 cup
Jaggery crushed 1 1/2 cup
Red Chilli powder 1 tsp
Coconut grated 1 tbsp
Corinader chopped 1 tbsp
Ghee 1 tbsp
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Red Chillies dried 1-2
Salt to taste
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Procedure:
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Soak the tamarind in 1 cup of hot water for about 15-20 mins.
Squeeze the tamarind to extract the pulp.
Keep adding water and squeeze till you can extract the pulp.
Mix the tamarind pulp, salt and jaggery in the Kattu, prepared.
Add the chilli powder, coconut and chopped coriander and allow to simmer on heat.
You can add more water depending on how sour or sweet you would prefer the Gojju to be.
Meanwhile, Heat ghee in a pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, turmeric, asafoetida , red chillies and curry leaves.
Add the tadka to the Gojju and continue simmering for a few more minutes.
Serve with hot steamed Huggi, topped with ghee.
This Gojju can be drunk as a soup, thus soothing the throat during cough/cold.
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Normally prepared while cooking Huranada Holige (Obbattu) , a sweet dish. Add four cups of water to one cup of split chana dal and cook till soft. Drain the water fully in a bowl. This water is called the Kattu, used to prepare Kattina Saaru.
Ingredients:
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Kattu (as prepared above) 2 cups
Tamarind pulp 1 tbsp
Jaggery crushed 2 tbsp
Red Chilli powder 1 tsp
Sambar/ Curry powder 1 tsp
Coconut grated 1 tbsp
Corinader chopped 1 tbsp
Ghee 1 tbsp
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Red Chillies dried 1-2
Salt to taste
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Procedure:
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Mix the tamarind pulp, salt and jaggery in the Kattu, prepared.
Add the chilli powder, curry/sambar powder, coconut and chopped coriander and allow to simmer on heat.
Meanwhile Heat ghee in a pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, turmeric, asafoetida , red chillies and curry leaves.
Add the tadka to the Kattu and continue simmering for a few more minutes.
Serve with hot steamed white rice, topped with ghee.
This Saaru can be drunk as a soup, thus soothing the throat during cough/cold.
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Add Any one of the vegetables : Okra (BendeKai), Cucumber (SauteKai), Bell Pepper (Donna MensinaKai), Spinach (Paalak Soppu), Ash Gourd (Boodu KumbalaKai) etc, cut into small pieces lengthwise (preferably 1" size) can be used. Else without the veggies also Majjige Huli tastes good. For best results, the buttermilk should be a bit sour, else add a teaspoon or two of sour curds to the buttermilk and proceed
Ingredients:
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Buttermilk 2 cups
Besan (gram flour) 2 tsp
Chillies 3-4
Cumin Seeds 1 tsp
Coriander Seeds 2 tsp
Grated Coconut 2tbsp
Garlic flakes 2-3
Coriander Chopped 1tbsp
Oil 2 tbsp
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Red Chillies dried 1-2
Water cup
Salt & Sugar to taste.
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Procedure:
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Grind together chillies, garlic, grated coconut, half of the chopped coriander,sugar , salt , cumin & coriander seeds.
Add this to the buttermilk stir well, and allow it to warm up on medium heat.
Make a paste with the besan and water and add this to the buttermilk mixture with constant stirring taking care to see that no lumps are formed.
Meanwhile heat oil in a heavy bottomed pan. Prepare the tadka (vaggarni or baghar or phodni) with oil, mustard seeds, cumin seeds, turmeric, asafoetida , red chillies and curry leaves.
Now put the vegetable of your choice in the tadka and fry till cooked.
Add the cooked veggie to the buttermilk mixture and cook for a few more minutes so that the veggie added absorbs some of the juices of buttermilk.
Remove from heat and garnish with remaining half chopped coriander and serve with steaming hot rice.
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Ingredients:
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Crushed pineapple 1 small can or Crush fresh pineapple (after trimming the hard cover) to obtain 1 cup puree
Grated Coconut 1/2 cup
Dry Red chillies 5
Chana daal 1 tbsp
Urad dhal 1 tbsp
Sesame Seeds 1 tbsp
Fenugreek(Methi) Seeds 1/2 tsp
Mustard seeds 1 tsp
Asafoetida 1/4 tsp
Turmeric powder 1/4 tsp
Tamarind paste 1/2 tsp
Jagerry 1 tbsp crushed
Oil 2 tbsp
Salt to taste
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Procedure:
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Dry roast the sesame, fenugreek/methi seeds, urad dhal, channa dhal, red chillies and asafoetida for about 5 mins.
Grind the fried ingredients with tamarind paste, jaggery and grated coconut to a smooth paste. Add a little water while grinding, if necessary.
Heat oil in a pan, add mustard seeds and turmeric powder and allow mustard seeds to pop.
Add the canned crushed pineapple to it and fry the pineapple for 10-15 mins.
Add the ground paste and salt to the fried pineapple and fry further 10 mins.
Remove pan from the heat.
Serve warm or cold as a side dish with chapaatis or steamed white rice or in between two slices of bread.
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This is a Popular South-Indian dish. We prepare this regularly at home and it tastes delicious with idlis.
Ingredients:
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Onions 3
Tomatoes 1
Roasted Chana Dal 2 spoons
Grated Coconut 3/4 cup
Cloves 4 or 5
Cinnamon a small piece
Sambar Powder 1 spoon (or usual rasam powder)
Sugar 1/2 spoon
Salt to taste
Oil 2 spoons
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Procedure:
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Cut onions into small pieces and keep aside.
Blend tomatoes,grated coconut,cloves,cinnamon,roasted chana dal and sambar powder into a paste.
Pour some oil in kadai,add some mustard seeds.Then add cut onions to it, wait until they turn golden brown and then add the paste.
Add some salt,pinch of sugar and water and bring it to a boil.
Serve hot with Idlis or u can eat this with rice too.
And this serves 4-5 people.
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Ingredients:
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Tomatoes 4 medium sized
Red Chilli powder 3/4 tsp
Water 2 cups.
Coconut 1 tbsp
Coriander chopped 1 tbsp
Butter or Ghee 1 tbsp
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Sugar & Salt to taste
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Procedure:
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Wash and cut tomatoes into cubes.
In a heavy bottomed pan heat a tbsp of ghee or butter and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, turmeric, asafoetida and curry leaves.
Add the chopped tomatoes and cook till soft.
Add 2 cups water , red chilli powder, sugar and salt.
Bring it to a boil. Reduce the heat and let it simmer for 5 minutes.
Add chopped coriander leaves and grated coconut.
Serve hot with steamed white rice.
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