Huli Soppu Saaru Recipe – Karnataka Style Mixed Greens Sambar

Huli Soppu Saaru Recipe is a traditional Karnataka Style Sambar made using a mix of greens. We have used fresh spinach, fenugreek leaves and amaranth for this recipe. The freshly ground sambar masala adds a rustic flavour to the dish. Huli Soppu Saaru Recipe is also known as Ulsoppu in many regions of the state of Karnataka. It is a perfect accompaniment for the Mudde (Ragi Balls) as well as steamed rice.  Arhar dal (Split Toor Dal), Turmeric powder (Haldi), Red Amaranth Leaves, Spinach Leaves (Palak), Methi Leaves (Fenugreek Leaves), Tamarind, Pearl onions (Sambar Onions), Jaggery, Turmeric powder (Haldi), Salt, Chana dal (Bengal Gram Dal), White Urad Dal (Split), Coriander (Dhania) Seeds, Cumin seeds (Jeera), Whole Black Peppercorns, Methi Seeds (Fenugreek Seeds), Dry Red Chillies, Fresh coconut, Gingelly oil, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Dry Red Chilli, Curry leaves, Asafoetida (hing)   1 cup Arhar dal (Split Toor Dal) 1 teaspoon Turmeric powder (Haldi) For Sambar 100 grams Red Amaranth Leaves , finely chopped 100 grams Spinach Leaves (Palak) , finely chopped 100 grams Methi Leaves (Fenugreek Leaves) , finely chopped 30 grams Tamarind , soaked in warm water 1 cup Pearl onions (Sambar Onions) , halved 1 teaspoon Jaggery , grated/powder 1 teaspoon Turmeric powder (Haldi) Salt , to taste For Roasted Masala 1 tablespoon Chana dal (Bengal Gram Dal) 1 tablespoon White Urad Dal (Split) 2 tablespoons Coriander (Dhania) Seeds 1 tablespoon Cumin seeds (Jeera) 1 tablespoon Whole Black Peppercorns 1/2 teaspoon Methi Seeds (Fenugreek Seeds) 4 Dry Red Chillies 1/2 cup Fresh coconut , grated For Seasoning/ Tadka 1 teaspoon Gingelly oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 2 Dry Red Chilli 1 sprig Curry leaves 1/4 teaspoon Asafoetida (hing)     10   20     To begin making Huli Soppu Saaru Recipe first prep all the ingredients and keep them ready. First step, wash the toor dal and add it into the pressure cooker along with 2-½ cups of water and turmeric powder.  Cover the cooker and pressure cook for 2 whistles.After 2 whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally. Once the pressure releases,  open the cooker and mash the dal lightly until smooth.Next, Soak the tamarind in hot water for 15 minutes. After 15 minutes, using your fingers, mash the tamarind well into the water until it feels completely soft.This process helps to extract the juice and sourness from the tamarind. Do this process another couple of times by adding 1/4 cup of water at a time. Combine all the tamarind water into a single bowl and set aside.For the masala, preheat a pan over medium heat; add the chana dal and urad dal and roast until the dals turn golden and lightly crisp. At this stage, add the coriander seeds, cumin seeds, methi seeds and dry red chillies.Stir for another minute or two until you notice the seeds start crackling and you can smell the aromas coming through.Finally add the coconut and stir it for 30-40 seconds and turn off the heat. Allow the mixture to cool. Once cooled, blend to make a fine powder. Keep aside.To cook the sambar add the tamarind water, chopped greens, onions, ground sambar powder, turmeric powder and salt. Add 1/4 cup of water and pressure cook for 2 whistles turn off the heat and release the pressure immediately.  Release the pressure immediately by lifting the weight off with a fork. Releasing the pressure immediately ensures the greens retain its bright colours. Keep aside.Finally to put the saaru together, heat oil in a large saucepan over medium heat; add the mustard seeds, cumin and red chillies and allow the seeds to crackle. Add the curry leaves and asafoetida.Stir in the cooked dal and the cooked soppu saaru into the seasoning. Give the Huli Soppu Saaru a stir and bring the Huli Soppu Saaru to a brisk boil for 2 to 3 minutes and turn off the heat. Check the salt and adjust according to your taste. Transfer the Huli Soppu Saaru to a serving bowl. Serve Huli Soppu Saaru Recipe along with Steamed Rice, Udupi Tomato Rasam Recipe, Aralu Sandige Recipe (Puffed Paddy Fryums) and Karnataka Style Beetroot Palya Recipe for a delicious South Indian meal.