As the name suggests, HuLi (pronounced as who-Lee) means sour inKannada and this recipe of Harive SoppinaHuli or Keerai Sambar is little different from the traditional SoppinaHuli recipes in terms of cooking technique and also the ingredients used in fresh masala
Huli (Similar to sambhar with ground coconut in the base). I have always been fond of preparing some Udupi dishes, owing to my growing up years in the fabulous state of Karnataka and so we were exposed to different Kannadacuisine, most popular being Mangalore and Udupi, the hotels were known for their unique style of serving delicious sambar
Most of the time, I use my home-made Sambar powder for the spice mix and flavoring, but this time I went with store-bought mix of spice powders that are easier to find at the local grocery stories
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That being said, I prepared a traditional udupi breakfast dish called the Uppu Huli Dosay. Uppu Huli Dosay - Savory salty and sour crepes [with Methi leaves]
