“Bolu” in kannada means nothing and “Huli” means curry or more popularly called as Sambar. As tuvar dal, Huli Pudi/Masala powder or fresh coconut is not added to this curry, it is known as “Bolu Huli”. This curry prepared using Red Amaranthus leaves is extremely delicious with Tamarind adding the dash of Huli/sourness to the dish and the aroma of Amaranthus leaves mixed with Green Chilies. This can be prepared using only lentils like Alsande/Cow peas, Whole Green Gram or can be prepared using mixed vegetables or combining lentils and leafy vegetables.
Cuisine: South Canara – Karnataka
Time Required: 30 Minutes
4 Bunches Red Dantina Soppu/Amaranthus leaves
1 Lemon sized Tamarind ball, Soaked in water
6 – 8 Green Chilies, Slit
1″ piece Jaggery
1tsp Mustard Seeds
½ tsp Turmeric Powder
A pinch of Hing/Asafoetida
4 Garlic Pods, Chopped finely
Few Curry leaves
Salt to taste
Pick, clean and wash the leaves. Chop finely. Add a cup of water and pressure cook the leaves along with Green Chilies. Remove the leaves to a thick bottomed pan and add Tamarind extract, Jaggery and Salt and mix well. Cook for 2 minutes and remove to a serving dish.
Heat Oil, add Mustard Seeds and when they splutter add Turmeric Powder, Hing and Curry leaves. Pour this over the curry and mix well.
Serve hot Kempudantina bolu huli with plain rice and Aralu Sandige/Fryums.