According to her, bolu huli is only prepared when there is a power cut at home as she cannot prepare a coconut mixture to prepare the normal sambar. At my mother’s house, it is quite contrary, only during festivals or special occasions, sambar with coconut is prepared. Instead my mom uses more dal to make the sambar thick. Now that I know both secrets, I have the advantage of preparing both ;)
Bolu huli is generally prepared by mixing green leafy vegetables with some pulses. Also, the speciality of this sambar is.., it is prepared with rasam powder!!. Isn’t it interesting ?? Read on:
1 bunch hongone soppu
¾ cup alasande kalu/black eyed beans
1 big onion cut into big pieces
1 medium sized tomato
½ tsp amchur powder/tamarind powder
1 tsp rasam powder
Salt according to taste
1 pinch turmeric
1 tsp oil
2 pods garlic minced
½ tsp mustard seeds
4 curry leavesMethod:
- Soak the black eyed bean in warm water for 3 hours
- Pressure cook the black eyed beans for 3-4 whistles (until soft)
- Meantime, mix hongone soppu, onion, tomato, green chilli, turmeric in a large vessel, add enough water & cook it until soft (it may take 5-8 mins)
- Add the cooked black eyed beans to the same vessel.
- Add rasam powder, tamarind powder, salt & bring them to boil again.
- Prepare the tempering. Add oil to a kadai, when oil is hot, add mustard seeds. When mustard seeds splutter add curry leaves & garlic. Saute well & add this mixture to the bolu huli prepared.
- Serve it hot with rice & papad.