
Bele Huli
Toor dal sambar with tamarind and jaggery, Bellary home-style. Sweeter and tangier than coastal sambar with drumstick and brinjal.
Time 45 min · Serves 7 · 229 kcal · Ballari, Karnataka
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- coriander powder — 1 tsp (ground)
- Ginger — 1 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Jaggery — 100 g (whole)
- onion — 2 piece (chopped)
- Tamarind — 100 g (whole)
- Tomato — 2 piece (chopped)
- Toor Dal — 100 g (whole)
- Drumstick — 100 g (chopped)
- salt (optional) (whole)
- Garlic — 1 tsp (ground)
- Mattu Gulla Eggplant — 100 g (chopped)
- Turmeric Powder — 0.5 tsp (ground)
Tempering
- Coconut Oil — 2 tbsp (whole)
- Curry Leaves — 8 piece (ground)
- Urad Dal — 1 tsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
Method
- Wash and prepare all ingredients for Bellary Bele Huli. Chop vegetables, marinate protein if needed.
- Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste, sauté for a minute until raw smell disappears.
- Add tomatoes and cook until oil separates from the masala.
- Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
- Add the main ingredient. Mix well and coat with masala.
- Add water as needed. Cover and cook on medium flame until done.
- Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.
Common questions
- What is ಬೇಲ್ಲಾರೀ ಬೇಲೇ ಹುಲೀ in English?
- ಬೇಲ್ಲಾರೀ ಬೇಲೇ ಹುಲೀ is written Bele Huli in English.
- How many calories in one plate of Bele Huli?
- 229 kcal per plate.
- How much cooking time?
- 45 min — 20 min prep, 25 min cooking.
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