Huli Soppu Saaru Recipe - Karnataka Style Mixed Greens Sambar
Huli Soppu Saaru Recipe is a traditional Karnataka Style Sambar made using a mix of greens. We have used fresh spinach, fenugreek leaves and amaranth for this recipe. The freshly ground sambar masala adds a rustic flavour to the dish. Huli Soppu Saaru Recipe is also known as Ulsoppu in many regions of the state of Karnataka. It is a perfect accompaniment for the Mudde (Ragi Balls) as well as steamed rice.
Ingredients
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1 cup Arhar dal (Split Toor Dal)
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1 teaspoon Turmeric powder (Haldi)
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For Sambar
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100 grams Red Amaranth Leaves
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finely chopped
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100 grams Spinach Leaves (Palak)
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finely chopped
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100 grams Methi Leaves (Fenugreek Leaves)
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finely chopped
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30 grams Tamarind
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soaked in warm water
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1 cup Pearl onions (Sambar Onions)
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halved
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1 teaspoon Jaggery
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grated/powder
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1 teaspoon Turmeric powder (Haldi)
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Salt
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to taste
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For Roasted Masala
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1 tablespoon Chana dal (Bengal Gram Dal)
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1 tablespoon White Urad Dal (Split)
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2 tablespoons Coriander (Dhania) Seeds
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1 tablespoon Cumin seeds (Jeera)
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1 tablespoon Whole Black Peppercorns
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1/2 teaspoon Methi Seeds (Fenugreek Seeds)
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4 Dry Red Chillies
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1/2 cup Fresh coconut
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grated
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For Seasoning/ Tadka
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1 teaspoon Gingelly oil
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1/2 teaspoon Cumin seeds (Jeera)
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2 Dry Red Chilli
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1 sprig Curry leaves
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1/4 teaspoon Asafoetida (hing)
Instructions
Step 1
To begin making Huli Soppu Saaru Recipe first prep all the ingredients and keep them ready
Step 2
First step, wash the toor dal and add it into the pressure cooker along with 2-½ cups of water and turmeric powder
Step 3
Cover the cooker and pressure cook for 2 whistles
Step 4
After 2 whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat
Step 5
Allow the pressure to release naturally
Step 6
Once the pressure releases, open the cooker and mash the dal lightly until smooth
Step 7
Next, Soak the tamarind in hot water for 15 minutes
Step 8
After 15 minutes, using your fingers, mash the tamarind well into the water until it feels completely soft
Step 9
This process helps to extract the juice and sourness from the tamarind
Step 10
Do this process another couple of times by adding 1/4 cup of water at a time
Step 11
Combine all the tamarind water into a single bowl and set aside
Step 12
For the masala, preheat a pan over medium heat; add the chana dal and urad dal and roast until the dals turn golden and lightly crisp
Step 13
At this stage, add the coriander seeds, cumin seeds, methi seeds and dry red chillies
Step 14
Stir for another minute or two until you notice the seeds start crackling and you can smell the aromas coming through
Step 15
Finally add the coconut and stir it for 30-40 seconds and turn off the heat
Step 16
Allow the mixture to cool
Step 17
Once cooled, blend to make a fine powder
Step 18
Keep aside
Step 19
To cook the sambar add the tamarind water, chopped greens, onions, ground sambar powder, turmeric powder and salt
Step 20
Add 1/4 cup of water and pressure cook for 2 whistles turn off the heat and release the pressure immediately
Step 21
Release the pressure immediately by lifting the weight off with a fork
Step 22
Releasing the pressure immediately ensures the greens retain its bright colours
Step 23
Keep aside
Step 24
Finally to put the saaru together, heat oil in a large saucepan over medium heat; add the mustard seeds, cumin and red chillies and allow the seeds to crackle
Step 25
Add the curry leaves and asafoetida
Step 26
Stir in the cooked dal and the cooked soppu saaru into the seasoning
Step 27
Give the Huli Soppu Saaru a stir and bring the Huli Soppu Saaru to a brisk boil for 2 to 3 minutes and turn off the heat
Step 28
Check the salt and adjust according to your taste
Step 29
Transfer the Huli Soppu Saaru to a serving bowl
Step 30
Serve Huli Soppu Saaru Recipe along with Steamed Rice, Udupi Tomato Rasam Recipe, Aralu Sandige Recipe (Puffed Paddy Fryums) and Karnataka Style Beetroot Palya Recipe for a delicious South Indian meal