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All Recipes > Curries/ Sambar/ RasamPosted On: Monday, January 9, 2012
This page has been viewed 63882 times

9 friend(s) like this

         Kalu Huli

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. Kalu huli goes well with steaming rice or ragi balls.

Here goes the yummy recipe of kalu huli ...

kalu huli


Cow Peas/Alasande Kalu: 50 gms

Black Channa/Kadale kalu: 50 gms

Green gram/Hesaru Kalu: 50 gms

Kabuli Channa: 50 gms

Potato: 1 chopped lengthwise

Tomato - 1 big sized

Onion - 1 medium sized chopped

Tamarind juice - 2 tsp

Curry Leaves - 2 strands

Oil - 1 tbsp

Mustard Seeds - 1 tsp

Turmeric - 1 tsp


Grated Coconut - 1 and 1/2 tbsp

Sambar Powder - 2 tbsp 

Salt to taste

kalu huli


1. Soak  Cow Peas, Black Channa, Green gram and Kabuli channa overnight for 6  - 7 hours.

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

3. Fry chopped onions for few minutes till it turns transparent.
Grind Coconut, tomato, tamarind juice, onion, sambar powder and 2 tbsp cooked dals from step 1 to a very fine paste.

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

5. Now put cooked dals (Step 1), grinded paste (Step 3)  and mix well. Pour 1 cup of water. Add salt to taste.

6. Boil for 5 mins.

Kalu Huli is ready to serve with steaming rice or ragi balls.

  kalu huli

9 friend(s) like this
Tags: kalu huli sambar

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