Sambar Powder – ಹುಳಿ ಪುಡಿ Recipe

Every year when we travel to India, we bring several packets of ಹುಳಿ ಪುಡಿ – Sambar Powder, ಸಾರಿನ ಪುಡಿ – Rasam Powder, ವಾಂಗಿಭಾತ್ ಪುಡಿ Vangibath Powder, Bisibele Bath powder and so on and so forth.

However, for almost 3 weeks now ಹುಳಿ ಪುಡಿ – Sambar Powder was over. And I didn’t want to buy it from the Indian grocery store. Unfortunately, I have misplaced my old recipe book which had my Grandmothers recipes for all these powders. So, long story short when I talked to my Mom I asked her the ingredients and prepared the ಹುಳಿ ಪುಡಿ – Sambar Powder this Tuesday. I was working from home, so you know I save close to 3-4 hours of drive time and so had some time to fry all the ingredients and grind it.

So, without any delay here comes the recipe for Authentic Madhwa ಹುಳಿ ಪುಡಿ – Sambar Powder recipe.

  1. 1 cup urad dal
  2. 1 cup channa dal
  3. 2 cups coriander seeds
  4. 1 and 1/2 cups dry desiccated coconut
  5. 2 cups dry red chillies
  6. 2 inch long cinnamon sticks
  7. 10-12 pepper corns
  8. 1 tsp methi seeds

Method:

  1. Ina  non stick pan, add a little bit of oil and fry urad dal and channa dal.
  2. remove on a plate.
  3. Next, fry the coriander seeds, with cinnamon, pepper corns and methi seeds.
  4. add this to the same plate.
  5. now fry the red chillies with a little bit of oil. This is the one which burns quite fast, so keep an eye.
  6. Finally, fry the dry coconut.
  7. Once all these ingredients are cool, grind them.
  8. Store in an air tight container.

P.S: My cup measure was very small. If you like spicy sambar, add another cup of red chillies. Many people also add asafotedia(hing) and curry leaves. I add these when I am preparing the Sambar.

Attached is the Radhish Samabar – ಮೂಲಂಗಿ ಹುಳಿ which I prepared with this new and fresh ಹುಳಿ ಪುಡಿ – Sambar Powder. Enjoy with some ಹಪ್ಪಳ – Papad and ಸಂಡಿಗೆ Sandige.

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54 responses to this post.

  1. Posted by vidyavenugopal puttaparti on February 9, 2011 at 1:04 pm

    hello meera,
    thankyou so much for the receipe i willtry.
    vidyavenu

    Reply

  2. Posted by chayabs on February 11, 2011 at 6:15 am

    Hello Meera,

    You hulli puddi is very good… will try one day.. i have a request can you please share me the song (not the lyrics) of “Tarakka Bindigeya” i am searching for that song from a very long time..

    Warm Regards,
    ChayaRaghavendra.

    Reply

  3. Posted by Sreedevi on February 12, 2011 at 9:30 am

    Hello Meera,

    I happen to see your blog as I was looking for Harivasanam Song Lyrics while listening to Carnatic Music online. I learnt Carnatic Music long back. So, many of the lyrics I forgot. Thank you for posting the lyrics. Your blog is great.I am from Andhra.I live in NY. I love cooking and baking. It was great to see healthy versions of popular south Indian food like Dosa. I don’t feel like cooking for myself. I will call my friend for Lunch, great excuse to make Dosa but a healthy one.

    I have been experimenting with Vegetables and Grains that are available in supermarkets when I can’t go to Indian stores. One of the things now I like making is Oats Upma, for which I use old fashioned Oats.

    Meera, I have not seen the skillet in any Indian store that you showed in the recipe of Guntha Pongulu. May be I have to get it from South when I go to India this time.

    Thank you for sharing all the information through your blog with fellow Indians.

    Sreedevi

    Reply

    • Posted by meeraghu on February 15, 2011 at 7:57 pm

      Sreedevi,
      The skillet was brought from India during my last visit. It should be available in Indian stores, and online at Amazon as well.

      Reply

  4. Posted by Guru prasath on February 14, 2011 at 8:29 am

    can i know how to prepare SARU powder?

    Reply

  5. Posted by Guru prasath on February 14, 2011 at 8:31 am

    How to prepare PALLYA POWDER ?

    Reply

  6. Posted by lavanya on February 16, 2011 at 8:09 pm

    Kindly can u explain the vangibath powder

    Reply

  7. Posted by Ragini on February 27, 2011 at 2:35 pm

    Do you get coriander seeds in the U.S.? I am struggling to find this ingredient in Indian grocery stores.

    Reply

    • Posted by meeraghu on February 27, 2011 at 4:22 pm

      Ragini, All indian stores have coriander seeds. We have several stores here big and small and all of them have these. Which state do you stay?

      Reply

      • Posted by Ragini on March 1, 2011 at 1:23 pm

        I stay in Connecticut, Hartford area. I searched in almost all the Indian grocery stores here. Any ideas?

        Thanks.

  8. Posted by meeraghu on March 1, 2011 at 1:37 pm

    Ragini,
    I am surprised. Did you ask the concerned person in the Indian grocery store? Coriander seeds are so common in Indian cooking, try some big Indian stores. Or even better, buy online.

    Reply

  9. wow! i was sniffing my screen remembering my mom’s sambar powder. i miss my home food as i’m in hostel. will suggest this recipe to mommy:)

    Reply

  10. Posted by Nirmala Rao on March 25, 2011 at 2:31 am

    Hi Meera,

    Can this powder be used to make sambar directly with vegetables without adding cooked toor dal ( thove ? ). What is the procedure?
    Thanks
    Nirmala

    Reply

  11. Posted by vidyavenugopal puttaparti on March 28, 2011 at 8:17 pm

    thanks for reply. the sambar powder recipe turned out to a super hit.
    thank you
    vidya venu

    Reply

  12. Posted by Durgapriye on April 9, 2011 at 7:58 am

    Hi Meera,
    Will you please post your method of preparing Huli I would like to try your Huli pudi…Please post other pudi recipes as well

    Thank You
    Durga

    Reply

  13. Posted by deepa. on August 2, 2011 at 4:16 am

    pls send us the charithra of all the navabridavanam gurus and slokas relating to them.
    thank you. deepa.

    Reply

  14. In these days,cooking in Indian house-holds a big chore.Regular americans have a easy way out, the fast food stores.
    I am happy you are trying to re-invent home cooking.Your recipes are great-it is one way to make home cooking easier.Best wishes

    Reply

    • Posted by meeraghu on August 8, 2011 at 8:19 pm

      Thanks very much, Doctor. Appreciate your comments. Cooking is my hobby, love to do that everyday no matter how tired I am, or how busy I am with work and travel.

      Reply

  15. BTW, I am a retired physician and I love cooking,but no one eat it,but me.
    Keep your recipies going, one day people revert back to eat the Karnataka home cooking dishes

    Reply

  16. Dear Ms. Meera,

    Your recipes and other articles towards spiritual contributions are highly appreciated. I live in Dubai and my name is Chandramouli and I have a passion in cooking and also listen to Carnatic music. Continue your good work.

    Reply

  17. Posted by GEETHA on April 6, 2012 at 4:39 am

    hai meera this is geetha fom india kamareedy andhrapradesh. iam madva kannada is my mother tongue, working in educational institution ofcours in private sector as a lecturer. I like your website and noting all the important information. Actually this is my intoduction i would like to give some information about harikathamrtha swara.,in my next letter.HANUMA, BHIMA,MADWA,GURAVE NAMBIDE NINNAPADA GURUMUKYA PRANA,,,,,, HAPPY HANUMATHJAYANTHI.

    Reply

  18. Posted by GEETHA on April 6, 2012 at 4:42 am

    IF YOU GE MY MAIL PLEASE LET ME KNOW

    Reply

  19. Posted by Shubha Satish on May 2, 2012 at 3:44 pm

    Hi Meera,
    Your sambar looks hot & delicious! Which chillies do u use to get both the red color & spiciness? I am using the Byadagi karnataka chillies for my powder, which makes it hot but pudi is light brown. Thanks in advance ,
    Shubha

    Reply

  20. Posted by Shruti on August 22, 2012 at 10:01 am

    Hey Meera,

    I just loved the sambhar powder.. In fact all the recipes I saw reminded me of my mother. I am already a big fan of this blog now :-)

    Regards,
    Shruti Rao

    Reply

  21. Posted by Nagubai on October 1, 2012 at 10:49 am

    Hello Meera, i dont think its right to show moolangi huli’s pic in a madhwa site as it is a thamasa padhartha. Pls, keep in mind next time…….

    Reply

    • Posted by meeraghu on October 1, 2012 at 11:57 am

      Yes, I know that very well. I post many items which are not prepared in Madhwa houses, but are still vegetarian. Like Pizza and many more items are not heard of in Madhwa houses. This is my personal blog, and I wish to keep it sincere and honest and post items that I eat.

      Reply

  22. Posted by Poornima on October 25, 2012 at 5:16 pm

    Hello Meera,
    I live in CT as well and we do not get coloured byadagi here also I have the same problem of the powder turning dark brown which is not so appealing to eye. Hence I substitute 11/2 cup chillies and 1/2 cup Red Chilli powder( and if the store carries the hot variety it throws the entire powder off balance ) , which gives me the colour. Also I bake the dals and other ingrediants by adding chillies and coconut in the end which is a time saver and comes out perfect for grinding . Its a wonderful website keep up the good work .

    Poornima Raghavendra

    Reply

    • Posted by meeraghu on October 25, 2012 at 5:23 pm

      Poornima,
      We have several Indian stores here, and the one just 1 mile from my home also has all products. It maybe because the Indian population here in MD is quite large.

      Thanks for your comments.

      Reply

  23. Posted by Sunetra on October 29, 2012 at 12:02 am

    Hi,
    Huli pudi was very nice.. Can you please post sarina pudi, pallya pudi recipe also

    Reply

  24. Posted by Thamilarasi on October 30, 2012 at 11:05 pm

    Hello mam,

    Thanks for the receipe. pls post bisebela bath receipe too

    Reply

  25. In Boston post road, New Haven there is an Indian store which we visited. There coriander seeds (dhania) are available.

    Reply

  26. We will add some ingredients with this Sambar Powder. That is Mustard

    fenugreek Seed, Turmeric, Cummin, Bengal Gram, and red Gram, to get more taste and it will good for health since all items have included.

    S.Shanthi,

    Reply

  27. Posted by Kanchana on March 11, 2013 at 1:15 pm

    I tried your sambhar powder recipe … It is totally awesome! I’m a smartha Brahmin and this is exactly how it tastes in our weddings :)
    Thanks for sharing !

    Reply

  28. I tried the sambar powder and prepared navilu kosu + carrot = green beans sambar yesterday. It turned out to be delicious! Thank you for the wonderful recipe. Could you please post authentic madhwa saarina pudi recipe as well?

    BTW, my urad daal got slightly over roasted than channa daal. Perhaps next time, I will roast then separately or add urad daal a few mins after roasting channa daal.
    A small variation I tired to your sambar powder was adding 2-3 jayikayi & 1 tsp jeera – my personal fav spices :)

    Reply

  29. Posted by Tara Shadaksharappa on August 27, 2013 at 5:13 pm

    Meera I real realy like your blog. I like very very much of your detailed festivals recipes and all kind of pudies. Please keep it up.

    Reply

  30. Posted by Pratibha on January 29, 2014 at 6:15 am

    Your blog is really helpful..Thanks Meera. Just wanted to know if I can use coriander powder instead of coriander seeds..

    Reply

  31. Posted by bhagyashri on March 22, 2014 at 7:38 am

    Can u please send me the recipe of bisibelebath powder

    Reply

  32. Posted by Padma on April 12, 2014 at 3:37 pm

    Hi Meera,
    Today I tried your Huli pudi recipe. It came out very well. Thank you for posting.

    Reply

  33. Posted by Ramesh Babu on April 16, 2014 at 7:47 am

    Good Realy it is supperb! i like it very much this is the actual traditional

    Reply

  34. Posted by Satish Kulkarni on July 7, 2014 at 7:49 am

    I was just looking out for karnataka cuisines especially sambar powder,and i bumped in to this site, I really enjoy rassam, and sambar served at the time of ARADHANI in Guru raghavendra swami matha. as i stay in mumbai and not in touch with kannada i will not be able to pin point the names of different types of chatney, kosambri,vegetables and other food served there, but i enjoy it to my heart.i could identify some of them from the photos posted.
    I remember BISHI BYALI HULLI ANNA prepared by my Auva( ajji).

    I will try the recipes mentioned here.

    Thanks a lot Mam,

    Reply

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