Sandigae Huli
Ingredients
For Undae
- 1 cup Toor Dal
- 5-6 Green chilis, chopped finely Adjust according to spice tolerance
- 1/2 cup Cilantro leaves, chopped finely
- 3/4 cup Grated fresh coconut, fresh or fresh frozen
- Salt to taste
- A pinch Asafoetida (Hing)
For Huli
- 2 tbsp Toor Dal
- 3 tsp Whole coriander (dhania) seeds
- 1/2 tsp Whole cumin (jeera) seeds
- 3-4 Green chilis Adjust according to spice tolerance
- 1/4 cup Cilantro, chopped coarsely Stems included
- 1/2 cup Grated fresh coconut, fresh or fresh frozen
- 1 tsp Tamarind paste Adjust according to tartness desired
- 1 tbsp Jaggery, or dark brown sugar
- Salt to taste
- A pinch Turmeric powder
- A pinch Asafoetida (Hing)
For Vaggarnae
- 1 tbsp Vegetable or Canola oil
- 1/2 tsp Black mustard seeds
- 8-10 Curry leaves
- A pinch Asafoetida (Hing)
Instructions
Make the Undae (steamed dumplings)
- Soak the dal (both for Undae and Huli, in separate bowls) for at least 2 hours.
- Drain all the water from the dal and set aside. Add the chopped cilantro, green chilis, hing, and salt to the dal.
- In a food processor, pulse to a coarse mixture. Be careful not to add any more water to the mixture.
- Using your hands scoop up a small handful of this mixture and shape into an egg shaped ball or a round patty. Repeat with the rest of the dal mixture.
- Arrange the balls in a steamer, or a greased idli cooker and steam just like an idli. Set aside.
Make Huli
- Using a blender, make a smooth paste of the 2 tbsp of soaked dal that you reserved earlier, whole coriander seeds, cumin seeds, green chilis, cilantro, hing, and grated coconut. Set aside.
- String the tamarind paste in 2 cups of water in a saucepan, and bring to a simmer.
- Add salt, turmeric powder, jaggery, and the spice paste to the tamarind water. Continue to cook on a medium low fire until the Huli thickens a bit.
- Adjust the desired tartness, spice, and sweetness in the Huli at this stage.
- Add the steamed Undae to the huli and continue to cook for another minute before turning the heat off.
Make Vaggarnae
- Heat the oil in a small saucepan. Add the mustard seeds, cover, and wait for them to pop.
- After the popping stops, add curry leaves and hing. Turn the fire off.
- Pour over the Sandigae Huli and serve