Huli pudi or Sambhar powder

Huli pudi or Sambhar powder

 This is the powder used to make huli (as we call at home) or sambhar as referred to in restaurants or more commonly. The sambhar is a combination of lentils, spice mix (sambhar powder) and vegetables. Note that there are certain combination of vegetables which give excellent taste and also certain combinations that spoil the taste of the dish. So be careful when you prepare sambhar. Take a look at my post on sambhar on how to make sambhar.

This is yet again a Karnataka recipe for sambhar powder and can be different from other states in India.

Ingredients for a medium spicy sambhar powder:
byadagi menasinakayi (colour) 30 in number
guntur menasinakayi (spicy) 30 in number
kadale bele (chana dal) 6 spoons (100g)
uddina bele (urad dal) 6 spoons (100g)
dhaniya (coriander seeds) 6 spoons (100g)
grated coconut 12 spoons which is about 2 half dry coconuts grated

Note: should you need more or less spicy powder then increase or decrease the no of guntur menasinakayi (spicy red chillies).

Procedure:
Dry fry the following ingredients and keep them separate after frying -
kadale bele (chana dal)
uddina bele (urad dal)
dhaniya (coriander seeds)
byadagi menasinakayi and guntur menasinakayi

Now, most importantly the order of grinding them into powder -
First grind the red chillies and grated coconut.
Then add dhaniya (coriander seeds) and grind to a coarse powder.
Now add kadale bele (chana dal) and grind it to a coarse powder.
Then add urad dal and grind it to coarse powder.

Remember that sambhar powder is not as fine as rasam powder. It has to be coarse so when you make sambhar it makes it thick.

Now that the powder is ready, make sambhar and taste it. Add more or less red chillies or coconut depending on your family needs.