Huli Soppu Saaru Recipe - Karnataka Style Mixed Greens Sambar
Delicious and perfect for weekday lunch/dinner, Huli Soppu Saaru is a traditional Karnataka Style Sambar made using a mix of greens. Serve it with Steamed Rice, Thoran and Elai Vadam for a weekday meal.
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.
Serve Huli Soppu Saaru Recipe (Karnataka Style Mixed Greens Sambar) 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.
If you like this recipe, look into more Saaru recipes for your Vegetarian meal such as:
- 1 cup Arhar dal (Split Toor Dal)
- 250 grams Red Amaranth Leaves , finely chopped
- 100 grams Methi Leaves (Fenugreek Leaves) , finely chopped
- 30 grams Tamarind , soaked in warm water
- 1 cup Pearl onions (Sambar Onions) , halved
- 1 teaspoon Jaggery , grated/powder
- Salt , to taste For Roasted Masala
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 2 teaspoons White Urad Dal (Split)
- 2 tablespoons Coriander (Dhania) Seeds
- 2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 4 Dry Red Chillies
- 2 tablespoons Fresh coconut , grated For Seasoning/ Tadka
- 1 teaspoon Gingelly oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 Dry Red Chilli
- 1 sprig Curry leaves
- 1/4 teaspoon Asafoetida (hing)
- 1/4 teaspoon Asafoetida (hing)
- 2 teaspoons Oil
How to make Huli Soppu Saaru Recipe - Karnataka Style Mixed Greens Sambar
To begin making Huli Soppu Saaru Recipe first prep all the ingredients and keep them ready.
First step, wash the toor dal and add it into the pressure cooker along with 2-½ cups of water and turmeric powder. Cover the cooker and pressure cook for 2 whistles.
After 2 whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally. Once the pressure releases, open the cooker and mash the dal lightly until smooth.
Next, Soak the tamarind in hot water for 15 minutes. After 15 minutes, using your fingers, mash the tamarind well into the water until it feels completely soft.
This process helps to extract the juice and sourness from the tamarind. Do this process another couple of times by adding 1/4 cup of water at a time. Combine all the tamarind water into a single bowl and set aside.
To cook the greens, add the chopped amaranth and methi leaves to the pressure cooker along with ½ teaspoon salt. Add 2 tablespoons water and pressure cook for 2 whistles and turn off the heat.
Release the pressure immediately by lifting the weight off with a fork. Releasing the pressure immediately ensures the greens retain its bright colours. Keep aside.
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. At this stage, add the coriander seeds, cumin seeds, methi seeds and dry red chillies.
Stir for another minute or two until you notice the seeds start crackling and you can smell the aromas coming through.
Finally add the coconut and stir it for 30-40 seconds and turn off the heat. Allow the mixture to cool. Once cooled, blend to make a fine powder. Keep aside.
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. Add the curry leaves, asafoetida and the baby onions.
Saute the baby onions until they turn soft and translucent. At this stage, add the tamarind water, jaggery and the roasted masala powder (or homemade sambar powder). Give the mixture a stir and simmer the tamarind mixture for 3 to 4 minutes until the raw taste goes away.
After 3 to 4 minutes, add the cooked dal and the cooked greens to the tamarind gravy. Give the Huli Soppu Saaru a stir, add salt to taste.
Bring the Huli Soppu Saaru to a brisk boil for 2 to 3 minutes and turn off the heat. Check the salt and adjust according to your taste. Transfer the Huli Soppu Saaru to a serving bowl.
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.