jade irulli badanekayi sambar : Jade Irulli – Badanekayi HuLi (Baby Onion–Brinjal Sambar)
This flavorful HuLi / sambar is a traditional Karnataka-style sambar made with jade irulli (baby onions), tender badanekayi (brinjal), cooked toor dal, and a freshly ground coconut masala. It’s aromatic, comforting, and pairs beautifully with rice, chapati, rotti, or even idli.

Ingredients:

Vegetables & Dal:

• 6 brinjals / badanekayi (washed and chopped)
• 20 baby onions / jade irulli (peeled and cleaned)
• Little more than 1/2 cup toor dal
• 1.5 cups water (for cooking dal)
• A pinch of turmeric powder
• Few drops of oil (for pressure cooking dal)
• 6 cups of water

For Masale:

• 5 byadagi red chilies
• Few curry leaves
• 1.5 tsp coriander seeds
• 1/4 tsp turmeric powder
• 1 tbsp rock salt (or to taste)
• Little more than 1/4 cup grated coconut
• Key lime–sized tamarind (washed and soaked in water)
• A pinch of hing (asafoetida)
• 1 tsp oil (for roasting masala)

Final Touch:

• Little jaggery
• Few curry leaves

For Seasoning:

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp jeera
• 1–2 dried red chilies (broken)

Method:

Cook Dal:

1. Wash and pressure cook the toor dal with 1.5 cups water, turmeric powder, and a few drops of oil. Set aside.

Prepare Masala:

1. Heat 1 tsp oil in a pan on medium-low heat.
2. Add coriander seeds, red chilies, and curry leaves one by one.
3. Fry until they turn golden brown, then add hing and turn off the heat.
4. Let it cool.
5. First grind the roasted masala with grated coconut (dry). Then add soaked tamarind and a little water. Grind it to a smooth paste.

Cook Onions & Brinjal:

1. In a separate pot, add enough water and cleaned baby onions. Cook for about 10 minutes.
2. Once they’re half cooked, add chopped brinjal, a tsp of salt, and water if needed. Cook until soft.

Combine Everything:

1. Once veggies are cooked, add the cooked dal and ground masala.
2. Add remaining salt, jaggery, and curry leaves.
3. Adjust the consistency by adding water as needed.
4. Let it simmer for a few minutes and then turn off the heat.

Prepare Seasoning:

1. Heat 2 tsp oil in a ladle. Add mustard seeds.
2. Once they pop, add jeera and broken red chilies.
3. Turn off the heat and pour the seasoning over the HuLi. Mix well.
4. Serve Hot
5. Enjoy this delicious jade irulli – badanekayi HuLi with hot rice, chapati, akki rotti, or idli.