Huli Pudi  (Sambar Powder)

There are so many versions of huli pudi.  So here is one.  Planning to try a few variations and will post my views on how each one has turned out and which is my preference :-)

Preparation Time - 5 mins
Cook Time          - 30 mins

Measurements & Ingredients:

• Bengal gram (Kadale bele)      - 1/4 cup
• Split black gram (uddina bele) - 1/4 cup
• Cumin seeds (Jeerige)              - little less than 1/4 cup
• Coriander seeds (dhaniya)       - 1 cup
• Fenugreek seeds (menthya)     - 2 tsp
• Mustard seeds (sasive)             - 2 tsp
• Black pepper(menasu)             - 1 tsp
• Asafoetida (hing)                     - 1/4 tsp
• Turmeric powder                     - 1/4 tsp
• Dried Red chillies Byadige        - 5 generous handfuls
• Dried Red chilies Guntur          - 2 generous handfuls
• Oil                                           - 1 tbspn

Method:

Heat a large pan on medium flame.  To this add oil and let it heat.  To this add kadale bele, uddina bele, jeerige.  Lower the heat to low and fry it for about 5 mins.  Then add menthya, sasive, menasu, hing and fry it for another 3-4 mins.

 Then add dhaniya and red chilies and fry all the ingredients until you get a good aroma and see that the color of the grams and dhaniya have changed color.  Finally add turmeric powder and switch off the flame.  Let it cool completely.

Once cooled, powder the ingredients in batches in a blender jar.  Take out the powder in a large container and after all the batches are done give the entire mixture a good mix.  Leave it open until you feel it is completely cool because in the blender the mixture would have got some heat as well.

  
Once completely cooled, store it in an air tight container.








Notes:

• You can add dry shredded coconut to the ingredients.  If you do so, add the coconut at the end just before you switch off the flame.  Because we do not want to burn the coconut by frying it for a long time.
• If you add dry coconut the taste will of course be enhanced, but the shelf life will decrease, so you will have to refrigerate it.
• Add turmeric powder at the end so that you can make out the change in color of the grams and dhaniya.
• You can substitute guntur chilies with spicy chili powder and byadige with kashmiri chili powder, in case you don't have either of it.
• Use a large pan for the frying as once you add the red chilies, it will need a lot of space to be tossed around.  Do not go by the quantity of  the grams, go by the quantity of the red chilies to choose the pan.