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Huli Podi (Udupi Sambar Powder)
Huli Podi (Udupi Sambar Powder) is a traditional Indian recipe (from Karnataka) for a vegetarian curry of ash gourd and coconut in a tamarind base flavoured with Udupi sambar powder and finished with tempering. The full recipe is presented here and I hope you enjoy this classic Indian version of: Udupi Sambar Powder (Huli Podi).
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Makes:
1 jar
Rating: 
Tags : CurrySpice RecipesBean RecipesIndian Recipes
Guntur chillies are a group of chilli cultivars from the Guntur and Prakasam districts of Andhra Pradesh, India that are often used dried. Byadagi chilli is a variety of chilli mainly grown in the Indian state of Karnataka. It is named after the town of Byadgi which is located in the Haveri district of Karnataka.
Ingredients:
80g Coriander Seeds/Dhania
40g Cumin Seeds/Jeera
2 tsp Fenugreek seeds/methi
100g Split Black gram/Urad dal (split black lentils)
50g Bengal Gram/Chana Dal (split chickpeas)
80g dried Red Chillies, (both guntur and byadgi mixed)
fistful of Curry Leaves
1-2 tsp Oil to roast
Method:
In a kadai, wok or pan add a few drops of oil and roast each ingredients separately till they turn crisp and aromatic (about 90 seconds to 2 minutes each). As each ingredient finishes cooking turn out onto a plate, add a few drops of oil to the pan and cook the next ingredient.
Once the roasted ingredients attain room temperature transfer to a blender then grind everything to a fine, smooth, powder.
Allow the ground sambar powder to cool completely and then store it in an air-tight container. Use as required in Karnataka dishes.
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