Sandige Huli as called in Kannada or parippu urundai kuzhambu in tamil.
Sandige Huli is a must on auspicious occasions like wedding, thread ceremony or house warming ceremony etc..
But I don't wait for such occasions, but cook and have with hot steam rice whenever I feel like eating them.
This is my friend S's mom recipe..
Made small alterations according to my taste.
Ingredients:
To Grind:
Tuar Dal - 1 cup(soaked in water for 3-4 hours),
Dry Red Chillies - 2,
Green Chillies - 2,
Coconut - 1/4 cup grated,
Coriander leaves - 1 tablespoon,
Salt.
Tamarind - 1 marble size(soaked in warm water and juice extracted),
Jaggery - 11/2 teaspoon,
Sambhar Powder - 2 tspn,
Salt.
To Temper:
Ghee or Oil - 2 teaspoon,
Asafoetida - a large pinch,
Curry leaves - 8-10 leaves.
Method:
Drain the water completely from dal and grind to course paste.(to medium semolina consistency).
Take 3/4 quantity of this mixture, make small balls out of these mixture and steam them in idly stand for 8-10 minutes.
But if you want to directly cook in sambhar then you can omit this step.
Grind to fine paste with little water the rest of the dal mixture(that is 1/4 of the mixture).
In a broad saucepan, heat oil.
Add mustard seeds, when they crackle add asafoetida.
Add curry leaves.
Add ground paste(1/4 of the mixture).
Add tamarind juice, sambhar powder, jaggery and salt.
Boil until the raw smell goes .
Add steamed dal dumplings and cover and cook in low heat for 2-3 minutes.
Serve with hot steamed rice.
If you have not steamed the dumplings, then once the sambhar is ready, that is when raw smell is evaporated add the dal dumplings .
Adjust the consistency of sambhar and cook in very low heat for 8-10 minutes.
Note:
When adding dal dumplings , they should be warm.
To check the dumplings are cooked, is to pass a skewer in the dumpling. if the skewer comes out clean then it is cooked.
After adding dumplings, take care the flame/heat of the stove should be very low or else the dumplings will break.
Do not keep stirring often after adding dumpling, as this will break the dumplings.
Sandige Huli is a must on auspicious occasions like wedding, thread ceremony or house warming ceremony etc..
But I don't wait for such occasions, but cook and have with hot steam rice whenever I feel like eating them.
This is my friend S's mom recipe..
Made small alterations according to my taste.
Ingredients:
To Grind:
Tuar Dal - 1 cup(soaked in water for 3-4 hours),
Dry Red Chillies - 2,
Green Chillies - 2,
Coconut - 1/4 cup grated,
Coriander leaves - 1 tablespoon,
Salt.
Tamarind - 1 marble size(soaked in warm water and juice extracted),
Jaggery - 11/2 teaspoon,
Sambhar Powder - 2 tspn,
Salt.
To Temper:
Ghee or Oil - 2 teaspoon,
Asafoetida - a large pinch,
Curry leaves - 8-10 leaves.
Method:
Drain the water completely from dal and grind to course paste.(to medium semolina consistency).
Take 3/4 quantity of this mixture, make small balls out of these mixture and steam them in idly stand for 8-10 minutes.
But if you want to directly cook in sambhar then you can omit this step.
Grind to fine paste with little water the rest of the dal mixture(that is 1/4 of the mixture).
In a broad saucepan, heat oil.
Add mustard seeds, when they crackle add asafoetida.
Add curry leaves.
Add ground paste(1/4 of the mixture).
Add tamarind juice, sambhar powder, jaggery and salt.
Boil until the raw smell goes .
Add steamed dal dumplings and cover and cook in low heat for 2-3 minutes.
Serve with hot steamed rice.
If you have not steamed the dumplings, then once the sambhar is ready, that is when raw smell is evaporated add the dal dumplings .
Adjust the consistency of sambhar and cook in very low heat for 8-10 minutes.
Note:
When adding dal dumplings , they should be warm.
To check the dumplings are cooked, is to pass a skewer in the dumpling. if the skewer comes out clean then it is cooked.
After adding dumplings, take care the flame/heat of the stove should be very low or else the dumplings will break.
Do not keep stirring often after adding dumpling, as this will break the dumplings.
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