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All Recipes > Curries/ Sambar/ RasamPosted On: Wednesday, October 12, 2011
This page has been viewed 103645 times

15 friend(s) like this

         Kadalekalu badanekayi huli/Black Channa with Brinjal Sambar

Sambar/Huli is a thicker version of rasam added with vegetables to it. In Karnataka we call it Huli and it is called Sambar in other southern states of India. Kadalekalu with badanekayi / Black Channa with Brinjal is an excellent combination for sambar and goes well with steaming rice topped with ghee on it.  

Sambar can be prepared with any vegetable but certain combination of veggies gives an excellent taste.  Kadalekalu badanekayi huli/ Black Channa with Brinjal Sambar, Alasandekalu Kumbalkayi Huli/Cowpeas with pumpkin Sambar, Hesarukalu Moolangi Huli/Greengram Radish Sambar, Mixed Kalu/Grams with Potato Sambar  tastes great.

Here goes the easy recipe of Kadalekalu badanekayi huli/ Black Channa with Brinjal Sambar ..

Ingredients:

Black Channa/Kadalekalu - 150 gams (Soaked overnight 6 - 7 hours)

Eggplant/Brinjal - 2 chopped to cubes

Tomato - 1

Onion - 1 medium sized chopped

Tamarind juice - 1 tsp

Curry Leaves - 2 strands

Oil - 1 tbsp

Mustard Seeds - 1 tsp

Turmeric - 1 tsp

Asafoetida 

Grated Coconut - 1 and 1/2 tbsp

Sambar Powder - 2 tbsp 

Salt to taste

kadalekalu huli

Procedure:


1. Pressure cook soaked  channa dal for 3 - 4 whistles.

2. Grind Coconut, tomato, tamarind juice, onion, sambar powder and 1 and 1/2 tbsp cooked channa dal to a very fine paste.

3.  Heat oil in a Kadai, add mustard seeds and on spluttering add curry leaves, asafoetida, chopped brinjal fry till it turns soft.

4. Now put cooked channa dal (Step 1), grinded paste (Step 2)  and mix well. Pour 1 cup of water. Add salt to taste.

5. Boil for 5 mins.

Your Kadalekalu badanekayi huli/ Black Channa with Brinjal Sambar is ready to serve with rice.

kadalekalu huli

 



15 friend(s) like this
Tags: huli,sambar

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