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Huli Pudi


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5 from 1 vote

Huli Pudi

The word Huli in Kannada means any stew of vegetables, or greens. It also means something that is sour. There spice mix that go into every Huli, and here we will learn how to make that spice mix. This is best made fresh each time you make a Huli as it will bring in the freshness and strong aroma of the spices.
If you do not have time to do that each time, then you can make it in larger quantities and keep it in a air tight jar. For large quantities do not add the coconut powder when you make the mix to be stored, but add roasted or coconut 1:1 in ratio to this powder just before you add it to the Huli. This is because the mix with coconut does not last more than a week as the coconut can go rancid.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Prep
Cuisine: Indian, Karnataka Cuisine, karnataka food, South Indian, vegan, vegetarian
Keyword: cuisine, huli pudi, indian, kannada food, karnataka cuisine, Majjige Huḷi, masala vada, pudi, south indian, spice mix, vegan, vegetarian
Servings: 4 people
Calories: 134kcal


  • Thick bottomed pan
  • Spatula
  • Coffee Blender
  • Medium sized Bowl
  • Air tight jar


  • 1 tbsp Coriander Seeds Kottambari Beeja in Kannada
  • ½ tsp Urad Dal Uddina Bele in Kananda
  • ½ tsp Chana Dal Kadale Bele in Kannada
  • ¼ tsp Methi Seeds Menthyada Beeja in Kannada
  • ¼ inch Cinnamon Stick Dalchinni in Kannada
  • 4 piece Dry Red Chillies Kempu Menasina Kayi in Kannada
  • 2 piece Clove or Laung Lavanga in Kannada
  • ¼ tsp Asafoetida Hing in Kannada
  • 3 tbsp Coconut Powder Ona Kobbari in Kannada
  • 1 tbsp Refined Oil Prefer Peanut oil for better aroma


  • Add 1 table spoon of oil onto a thick bottomed pan. Put the pan on low medium heat, just enough to roast the spices slowly. Once teh oil heats up add hing and toss it a bit.
  • Put the Chana, Urid Dal, Methi seeds, Cloves and Cinammon into the thick bottomed pan.
  • Gently toss the spices till you see the Dals turn golden brown. Then transfer the roasted spices to a medium sized bowl.
  • Now add the Red Chillies, Coconut powder and Coriander seeds and toss them till the chillies become a little crisp. Make sure not to burn them. This should not take more than 1 to 1.5 minutes. Trasfer them to the same bowl that contains the other roasted spices. Just a note: You could also add the spices in the same order as before, but not take them of till all of them are roasted. The first method is easier and ensures nothing gets burnt as not all spices roast at the same heat. If you prefer the second method, like I do, the trick is to keep the heat as low as possible that nothing burns fast but still high enough to be able to roast. That depends on your stove, or the strength of the flame of your burner.
  • Let the spices cool down completely. Then blend the spices using a coffee blender and transfer the blended powder onto another bowl if you are going to use it make Huli right away. Or put in a clean dry Air tight Jar, if you are going to store it for later.
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  • You have your Huli Pudi! Now make your Huli and enjoy!
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Calories: 134kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Sodium: 27mg | Potassium: 161mg | Fiber: 1g | Sugar: 4g | Vitamin A: 428IU | Vitamin C: 65mg | Calcium: 15mg | Iron: 1mg

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India is home to millions of people who have been vegetarians for more than 2000 years. We want to bring the richness of that to your kitchens and hope it makes you as happy as I am. 


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