A traditional Karnataka-style lentil and vegetable stew, known for its unique sweet, sour, and spicy flavor profile. Made with a freshly ground coconut masala, it's a hearty and aromatic dish often served during festivals with rice.
Prep20 min
Cook35 min
Soak30 min
Servings4
Serving size: 1 cup
349cal
13gprotein
50gcarbs
Ingredients
1 cup Toor Dal (Rinsed thoroughly)
0.5 tsp Turmeric Powder
1 piece Tamarind (Lemon-sized ball, soaked in 1 cup hot water)
200 g Ash Gourd (Peeled and cubed)
150 g Drumstick (Cut into 2-inch pieces)
150 g Brinjal (Cubed and kept in water to prevent browning)
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A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
A comforting South Indian stew made with tender chayote squash and creamy lentils, simmered in a fragrant coconut and cumin paste. This wholesome dish is a staple in Tamil households and pairs perfectly with hot rice and a dollop of ghee.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
About Huli Sambar, Steamed Basmati Rice, Tomato Rasam, Chow Chow Kootu and Appalam
Aromatic, perfectly spiced Udupi Huli with fluffy rice & tangy rasam. A fiber-rich, soul-satisfying feast!
This udupi dish is perfect for dinner. With 1149.84 calories and 34.76g of protein per serving, it's a nutritious choice for your meal plan.
13gfat
1 tbsp Chana Dal
1 tsp Urad Dal
1.5 tbsp Coriander Seeds
4 pieces Byadagi Chillies (Dried, for color and mild heat)
0.25 tsp Fenugreek Seeds
0.5 tsp Cumin Seeds
0.5 tsp Black Peppercorns
0.5 cup Fresh Coconut (Grated)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
10 leaves Curry Leaves
0.25 tsp Asafoetida
1 piece Dried Red Chilli (Broken, for tempering)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
4.5 cups Water (As needed for cooking and grinding)
Instructions
1
Cook the Toor Dal
In a pressure cooker, combine the rinsed toor dal, 2.5 cups of water, and turmeric powder.
Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the lid and whisk the dal until smooth. Set aside.
2
Prepare the Huli Masala Paste
Heat coconut oil in a small pan over low-medium heat. Add chana dal, urad dal, coriander seeds, Byadagi chillies, fenugreek seeds, cumin seeds, and black peppercorns.
Roast for 3-4 minutes, stirring continuously, until the dals turn golden brown and the spices are aromatic. Be careful not to burn them.
Add the grated fresh coconut and roast for another 1-2 minutes until it's lightly toasted and fragrant.
Turn off the heat and let the mixture cool down completely.
Transfer the cooled mixture to a grinder. Add about 1/4 cup of water and grind to a very smooth paste. Set aside.
3
Cook the Vegetables
While the dal is cooking, squeeze the soaked tamarind to extract its juice into a bowl. Discard the pulp. You should have about 1 cup of tamarind water.
In a large, heavy-bottomed pot, add the cubed ash gourd, drumstick pieces, and brinjal.
Pour in the tamarind water, add the jaggery, salt, and 1 cup of fresh water.
Bring the mixture to a boil, then reduce the heat to medium and cook for 10-12 minutes, or until the vegetables are tender but still hold their shape.
4
Combine and Simmer the Sambar
Pour the cooked, mashed dal into the pot with the cooked vegetables.
Add the ground masala paste to the pot. Stir everything together until well combined.
If the sambar is too thick, add up to 1 cup of hot water to achieve your desired consistency.
Bring the sambar to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes, allowing all the flavors to meld together beautifully.
5
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely.
Add the broken dried red chilli, curry leaves, and asafoetida. Sauté for about 30 seconds until the curry leaves are crisp and fragrant.
Immediately pour this hot tempering over the simmering sambar.
6
Garnish and Serve
Stir the tempering into the sambar.
Garnish with freshly chopped coriander leaves.
Serve the Huli Sambar hot with steamed rice, idli, or dosa.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
Let the kootu simmer gently for 5-7 minutes, stirring occasionally, until the raw aroma of the coconut paste disappears and the flavors meld.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the coconut oil over medium heat. Once hot, add the mustard seeds and wait for them to splutter.
Add the urad dal and sauté until it turns a light golden brown, about 30-45 seconds.
Immediately add the broken dry red chili, curry leaves, and asafoetida. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant. Be careful not to burn the spices.
5
Finish and Serve
Pour the hot tempering directly over the simmering kootu and stir well to incorporate.
Turn off the heat, garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, a dollop of ghee, and a side of papad or poriyal (stir-fried vegetables).
