Beans huli ( sambar)
Ingredients
Beans ( cut into one inch long) —1 big cup
Grated coconut— 1 cup
Toor daal ( togari bele) —1/2 cup
Tamarind soaked in water—small lemon size.
Jaggery powder— 1 tablespoon
Turmeric powder—1/2 teaspoon
Salt to taste.
Curry leaves—few
Water as required.
Method
Wash the toor dhal and beans in water.
Take a pressure cooker and take washed daal and beans along with turmeric powder and water
Pressure cook on medium flame for 3 whistles.
Turn off the heat and let it cool.
Meanwhile grind grated coconut, jaggery powder, soaked tamarind, huli or sambar powder in a mixer to a coarse paste.
Once the cooker is cool enough take out the lid .
Transfer to a pan or you can use the same cooker if its big enough .
To the boiled toor daal and beans add curry leaves, salt, ground masala paste.mix well
Let it boil on medium flame for 8 to 10 minutes. Add water to adjust consistency.
Now prepare for the seasoning (oggarane)
Heat 1 tablespoon of ghee in a laddle
Once hot enough add 1 teaspoon of mustard seeds,1 teaspoon of jeera, 1 teaspoon of methi seeds, 1/2 teaspoon of asafoetida.
When it stops spluttering pour over huli or sambar. Turn off the heat.
Now sambar is ready to serve.
NOTE
Same method can be followed for other vegetables
Reddish,carrot,drum sticks,all types of soppu,sorae kayi,gori Kati,mixed vegetables,halasina kayi,navilu kosu,semaebadane,etc.
