Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, mooli huli / sambar. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Mooli Huli / Sambar is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Mooli Huli / Sambar is something that I’ve loved my whole life.
Mooli Huli or Sambar is a mildly spiced south Indian flavored lentil stew, with fresh white radish, coconut and some simple but aromatic Indian spices. Paired with hot steaming rice, it is an ultimate comfort food for us. "Huli" means "sour" in Kannada; a language from the southern state of Karnataka. In Karnataka sambar is called by different names like "Huli" or "Huli-saaru" in malnad region, "Koddel" or "Huli" in mangalore and udupi region, "saaru" or "sambar" in rest of the places. A mildly spiced south Indian flavored lentil stew with fresh white radish, coconut and some simple but aromatic Indian spices.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook mooli huli / sambar using 21 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Mooli Huli / Sambar:
- Make ready 1/4 cup toor/tuvar dal or split pigeon peas/yellow lentils
- Take 2 medium sized white radish; peeled and sliced
- Make ready For the sambar/huli masala paste:
- Get 1/4 tsp methi seeds/fenugreek seeds
- Make ready 1 tbsp chana dal (split bengal gram)
- Prepare 1 tsp urad dal (split black lentils)
- Get 1 tbsp coriander seeds
- Make ready 1/4 tsp hing/asafoetida powder
- Take 7-8 dry red chilies
- Get as needed Few curry leaves
- Take 1/4 cup grated coconut (fresh or frozen)
- Take 1/2 tsp Small marble-sized tamarind/ tamarind paste
- Get 1 tsp coconut oil (or any cooking oil)
- Get Other ingredients needed:
- Prepare 2-3 tbsp gur/jaggery (unrefined cane sugar)
- Prepare to taste Salt
- Get For the tempering/tadka:
- Take 2 tbsp ghee/clarified butter
- Make ready 1 tsp mustard seeds
- Make ready as needed Few curry leaves
- Make ready 1/4 tsp hing/asafetida powder
However, in the southern part of India, Moolangi Huli (or sambar is very popular and well-loved. This is a dish in which daikon discs are boiled with tamarind pulp, lentils, and a special spice powder. So the weather being conducive etc, I settled for a warm mooli (daikon) sambar and a cooling, sweet yet spicy roasted yellow pumpkin raita. We love moolangi sambar or moolangi huLi at home, it's my favourite!
Instructions to make Mooli Huli / Sambar:
- Add toor dal and water up to at least 1 inch above the dal and cook in a pressure cooker or in a large saucepan until soft, tender and well cooked.
- Wash, peel and slice radish into small roundels.
- To make the huli/sambar coconut paste: - Heat oil in a saucepan; add the spices; methi, chana dal, urad dal and coriander seeds; fry on medium heat for a minute. - - Add the curry leaves, dry red chilies and hing and fry again for another minute, taking care not to burn the chillies.
- Remove from heat and let cool. - - Blend the roasted spices along with grated coconut and tamarind/tamarind paste to a fine puree; set aside.
- To make the sambar/huli: - Boil sliced radish in 2 cups of water until just tender.
- Add cooked and mashed tuvar dal and mix well. Bring to a boil. - - Lower heat and add the huli paste along with turmeric powder, salt to taste and some gur or jaggery. Mix well and bring to a boil; adding more water as needed, lower heat and simmer for about 5 minutes. Keep stirring occasionally to make sure it does not stick to the bottom of the pan and burn.
- Meanwhile, prepare the tempering: - Heat ghee in a small saucepan and once it becomes hot, add mustard seeds. - - As soon as the seeds start to crackle and papaya, add the curry leaves, hing and red chlliy, sauté for a few seconds.
- Remove from heat and add to the simmering radish huli. Mix well, garnish with chopped cilantro (optional) and serve with hot steaming rice and a dollop of ghee!
- With a side of freshly stir fried green vegetables like or even a salad like, you have a complete satvik (no onion-no garlic), comforting meal to enjoy for lunch or dinner! - Enjoy and Happy Cooking!
- If you like onions, cook a small onion (cubed or sliced) or better yet, shallots or “sambar onions” as they are sometimes called, along with the radish slices and proceed with the recipe. - Instead of radish, you can use eggplant/brinjal/aubergine(cubed), potatoes, carrots, green beans, cauliflower etc. or even a mixture of some of them. - Adjust the consistency of the dish along with spices according to your own taste or preference. - Make it vegan by using oil (preferably coconut oil) instead of
So the weather being conducive etc, I settled for a warm mooli (daikon) sambar and a cooling, sweet yet spicy roasted yellow pumpkin raita. We love moolangi sambar or moolangi huLi at home, it's my favourite! The good news is that, there is no need of grinding a fresh masala always to make a delicious moolangi sambar. Using homemade sambar powder you can make a super tasty moolangi sambar and it is just as thick and aromatic as the freshly made one. Today we are going to see how to prepare simple way of making mullangi (radish) sambar, Its excellent side dish for Idli, Dosa, Rice, Pongal, etc This is my MIL's basic sambar recipe for rice.
So that is going to wrap it up for this exceptional food mooli huli / sambar recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
