bolu huLi is very popular sambar recipe from udupi mangalore region. simple sambar recipe with no coconut and no grinding as well. Easy to make huLi or koddel meaning huLi ,
Here we have bolu huLi using brinjal or badanekayi / egg plant. This bolu huli is prepared using a particular eggplant variety called Mattu gulla. If available use that or you can use any green brinjal. You can prepare this with Mangalore cucumber , ladies finger/okra,
This also one of the huLi served in that udupi mangalore temples.

try this udupi rasam, Mangalore cucumber sambar, and other SAMBAR RECIPES

Ingredients for making bolu huli:

• 2 Udupi badanekayi / Mattu gulla brinjal /
• 1/3 cup toor dal or little more than 1/4 cup toor dal
• around 2.5 cups of water
• 2 tbsp coconut oil for cooking the eggplant/badanekayi
• 1/4 tsp for cooking brinjal
• Hing/asafetida
• 1/2 tbsp salt or salt to taste
• 1/2 tsp turmeric powder(1/4 tsp for cooking the dal and 1/4 tsp for cooking the badanekayi
• 4 green chillies (slit or chopped)
• if you want the sambar to be spicy add 1 tsp jeerige menasina powder
• few curry leaves
• chopped coriander leaves
• key lime size tamarind soaked in water
• little jaggery

Seasoning:

• 2 tsp coconut oil
• Little hing
• ¼ tsp mustard seeds

Method:

1. Wash and pressure cook the dal along with turmeric powder, 1 to 1¼ cup water, little oil on medium heat. Turn off the heat after 3 whistles.
2. Wash and cut the brinjal as shown in the video and keep it in water
3. Heat 2 tbsp coconut oil in a pan on medium low heat
4. once the oil is hot add 1/4 tsp of mustard seeds, after it pops add turmeric powder
5. mix it and add cut brinjal, mix it, cover it and cook it for few minutes, Make sure to stir in between
6. once the brinjal is 3/4 cooked add tamarind extract, salt, jaggery and mix it well.add little hing/asafetida, let it boil for a minute.
7. once this starts to boil, add cooked dal. add some water as well.
8. add green chillies, curry leaves, mix it well. and let it be cooking on medium low heat
9. if you need more spicy add jeerigemenasina pudi or 1 or 2 more green chillies, allow it to boil for
10. 4 to 5 minutes,
11. it’s been 5 minutes, huLi is ready, the consistency should be like regular sambar.
12. finally add chopped coriander leaves, turn off the heat .

Now for seasoning:

1. Heat 2 tsp coconut oil in a ladle,
2. add the prepared seasoning to the huLi and serve the sambar with rice.