Hongone bolu huli (Sessile Joyweed Sambar)

Bolu is a kannada word & it means ‘nothing’. Huli, again a Kannada word has different meanings in different contexts. General meaning of huli is sour & in this context huli means sambar or curry. The literal transaction of bolu huli means “ sambar with nothing”. Any recipe that doesn’t include coconut is like nothing to people in South Canara. My mother-in-law would be asking, how can you cook without coconut? She can cook without vegetables, without oil.., but never without coconut. She adds coconut milk for rasam too.

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:

Ingredients:

1 bunch hongone soppu

¾ cup alasande kalu/black eyed beans

1 big onion cut into big pieces

1 medium sized tomato

1green chilli

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 leaves

Method:

• 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.

You can find one more recipe of hongone at my blog here.

Hongone masoppu (Sessile Joyweed Curry)

My grandmom used to & even now prepare kajal (kannu kappu) with honagone soppu; according to her it is very good for eyes :))

Kannada :Hongone Soppu, English: Sessile Joyweed, Tamil: Ponnanganni Kerai (Courtesy Lakshmi)
I had got a big bunch of hongone soppu from the market last week & was wondering what could I prepare with so much of soppu. First day, I prepared palya(stir fry) with it & was wondering what else could be prepared. Later, thought of preparing sambar, but I had never prepared sambar with this or seen anybody preparing sambar. My mom & granny also used to prepare only palya. I have never seen my in-laws using this, so was in a confusion..., then the thing that struct me was masoppu (English translation: Masoppu means., masediro soppu => mashed greens).

I gave a try & the dish was sold out FDFS(First Day First Show) & was a super duper hit. I could not even take a picture of the masoppu prepared, nothing was left :((
Anyways, who needs the picture, what we all need is the right recipe..

Ingredients:

1. 1 bunch (washed & chopped) hongone soppu
2. 1 medium sized onion
3. 2-3 tomatoes (if the tomatoes are not sour, you may end up adding more !!)
4. 3 green chillies
5. 1 pod garlic (minced & finely chopped)
6. 2 tablespoons of Toor Dal
7. 2 cups water
8. Salt according to taste.
   

For tempering:

• 1 tablespoon oil
• 1/2 pod garlic finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon jeera
• 3-4 curry leaves
• 1-2 red chillies

Method:

• Put all the ingredients from 1-7 in a cooker & pressure cook for 3 whistles
• Allow the cooked mixture to cool
• Once cool, put the mixture in a blender & just run the blender for 10-15 secs (It should not become a very smooth paste).
• Heat a pan, add oil. When oil is hot, add mustard & jeera to it. When seeds crackle, add garlic, chillies & curry leaves.
• To this add the mixture(from the blender), add salt according to taste & boil for 5 mins.
• Hongone masoppu is ready, tastes great with rice & papad/chips.

I took a photo of my plate & here it is.., Next time, when I prepare, I'll put the photo of masoppu ;))