Sandigae huli is a very traditional Kannadiga dish. It used to be prepared during weddings, especially when the new groom visited the bride’s family. Looking back, this seems appropriate. This is a time consuming dish to make; makes sense to reserve for a special occasion!. This dish is composed of steamed dumplings, or ‘Undae’, cooked in a rich gravy (Huli). This is eaten with hot rice as a main dish.
Sandigae Huli
Ingredients
- Toor Dal : 1 cup
- Green chillies : 8 – 10 – chopped finely
- Cilantro leaves : ½ cup – chopped finely
- Grated fresh coconut : ¾ cup
- Salt to taste
- Asafoetida (Hing) : a pinch
Instructions
- Soak the dal (both for Undae and Huli, in separate bowls) for at least for 3 hours.
- Drain all the water from the dal and set aside. Add the chopped cilantro, green chillies, hing, and salt to the dal.
- In a food processor, grind 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 egg shaped ball. Repeat until all the dal is used up.
- Arrange the balls in a steamer, or idli cooker and steam just like an idli. Set aside.