Udupi Huli

Name: Udupi Huli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3 servings
Ingredients: 1 cup Toor Dal; 1 cup Mixed Vegetable, carrot, beans, potato; 1 small Tomato, chopped; 1 tsp turmeric powder; 1 tsp salt; 1 tamarind Lemon, sized ball, soaked in water; 1 tbsp jaggery; 2 tbsp coconut oil; 1 tsp Mustard Seed; 1 pinch asafoetida; 1 sprig Curry Leaf; 2 tbsp Coconut, freshly grated; 2 cups water; 2 tbsp sambar powder

Veg Vegan

Udupi sambar — the defining distinction of Udupi huli from all other South Indian sambar varieties is the use of jaggery and a freshly ground masala paste of fried dried red chilli, coriander seeds, and freshly grated coconut rather than commercial sambar powder. The resulting huli is sweeter, creamier, and more coconut-forward than Tamil Nadu sambar; the jaggery rounds the tamarind's sharpness into a gentler sweet-sour profile. Made with toor dal cooked until very soft and mashed, then combined with tamarind, the fresh coconut masala, and the season's vegetables (drumstick, tomato, shallot, or a single vegetable like ash gourd). No onion in the purist temple version; asafoetida performs the same flavour function. The Udupi huli is the standard against which all Karnataka sambar is judged.

Cuisines

Mangalorean Udupi Mysore

Best for

Breakfast Lunch Dinner

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Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

	1 cup	Toor Dal
	1 cup	Mixed Vegetable , carrot, beans, potato
	1 small	Tomato , chopped
	1 tsp	Turmeric powder
	1 tsp	Salt
	1 tamarind	Lemon , sized ball, soaked in water
	1 tbsp	Jaggery
	2 tbsp	Coconut oil
	1 tsp	Mustard Seed
	1 pinch	Asafoetida
	1 sprig	Curry Leaf
	2 tbsp	Coconut , freshly grated
	2 cups	Water
	2 tbsp	Sambar powder

Instructions

1 Wash the toor dal thoroughly and pressure cook it with 2 cups of water and turmeric powder until soft.
2 In a pot, add the mixed vegetables, chopped tomato, and a pinch of salt. Cook until the vegetables are tender.
3 Extract the juice from the soaked tamarind and add it to the cooked vegetables along with jaggery and cooked toor dal.
4 Add the huli powder and let it simmer for about 10 minutes, allowing the flavors to meld.
5 In a small pan, heat coconut oil and add mustard seeds. Once they splutter, add asafoetida and curry leaves.
6 Pour this tempering over the simmering huli and mix well.
7 Add freshly grated coconut and let it cook for another 5 minutes.
8 Adjust salt to taste and serve hot with rice or chapati.

Tips

For a richer flavor, roast the huli powder slightly before adding it to the dish.