Unde huli ( dumplings in gravy)

 

Ingredients 

Togari belle (toor dhal )—1 tablespoon

Channa dhal (kadale belle)—1 tablespoon 

Total 1/4 cup of dhals together.

Fresh coriander coconut (kayi turi//nariyal)—1/2 cup

Tamarind soaked in water (hunase hannu//imli)—small  lemon sized 

Jaggery powder (Bella//gud)—2 tablespoon 

Arisina (turmeric powder//haldi)—1 teaspoon 

Salt—to taste 

Ambode recipe or Nuchina unde can be used

Spices for masala 

Coriander seeds (sabut dhania//kothambari bija)—2 tablespoon 

Jeera (jeerige//cumin seeds)—1 tablespoon 

Menthya kaalu (methi dana//fenugreek seeds)—1/4 teaspoon 

Dry red chillies (bydagi variety)—7 to 8

Curry leaves (karibevu//kadipatta)—10 leaves 

Oil—1 teaspoon 

Take all the above ingredients listed for masala in a pan,fry them until chillies becomes crisp Switch off the stove.

Let it cool completely.

Method for making huli

Wash and soak both the dhals together in water for one to two hours.

Take the roasted masala in a mixer grinder jar and powder it.

Then add soaked dhals, coconut grated,tamarind,jaggery powder,arisina 

Add required amount of water and grind it to a smooth paste.

Transfer the ground paste into a thick bottomed kadai or pan,add curry leaves(karibevu),salt,mix well.

Add water to get the huli(sambar) consistency.

Allow it to boil on medium flame.

Keep stirring in between.

Once it’s boiled well switch off the stove.

Prepare for seasoning (oggarane)

Heat 1 tablespoon of oil or ghee in a laddle,once hot add one teaspoon of sasive (mustard seeds//rai),jeera (jeerige//cumin seeds),asafoetida (hing//ingu),two dry red chillies .

Once it starts spluttering pour over huli and mix well.

 Finally add in the fried ambode to the huli .

You can add 10 to 15 smaller ambodes .

Tasty unde huli is ready .

This is a traditional recipe.

Serve hot with hot rice.

NOTE:: you can also add steamed nuchinna unde instead of ambode