Sambar butti recipe | How to make north Karnataka style sambar butti | Huli butti
By Latha on August 14th, 2018
Sambar butti recipe explained with step by step pictures and a video. This is an north Karnataka style sambar butti recipe prepared using rice, sambar powder, tamarind, salt, jaggery, onion and garlic. Sambar butti is a very easy and tasty recipe. You can serve this for breakfast or pack it for lunch.
I have used normal sambar powder in this recipe but authentic recipe is with north Karnataka style sambar powder (or huli powder) and red chili powder. Regular sambar powder tastes equally good and if you don't have sambar powder, you can use rasam powder as well.
If you are looking for more Karnataka style ricebath recipes, then do check my easy bisi bele bath, veg pulav, tomato bath, lemon rice, ghee rice, pongal, gorikayi rice bath and vangi bath recipes.
If you are looking for more north Karnataka style recipes then do visit our north Karnataka recipes section. Or if you are looking for Karnataka style breakfast recipes then do visit our breakfast section. Also I have made a quick video on this sambar butti recipe with Kannada narration, which I have embedded it below. Please have a look.
Preparation time: 5 min
Cooking time: 20 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1/2 cup rice (I used sona masuri)
- 1 small lemon sized tamarind (adjust as per your taste)
- 1 gooseberry sized jaggery (adjust as per your taste)
- 1 tsp salt or as per your taste
- 1 tbsp sambar powder
Ingredients for tempering:
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 red chili
- 1 - 2 green chili
- 7 - 8 curry leaves
- 4 - 5 cloves of garlic
- 1 onion chopped
- 2 tbsp cooking oil
Instructions for making sambar butti:
- Rinse and cook the rice until soft. Please note, rice should be cooked until soft.
- Now in a pan heat the oil, add in mustard and cumin seeds.
- Wait until mustard seed splutters, add in red chili, green chili and curry leaves.
- Add in finely chopped garlic and fry until light brown.
- Add in finely chopped onion.
- Fry until onion turns soft and translucent.
- Add in tamarind juice, jaggery and salt. Boil it for few minutes.
- Next add in sambar powder. Optionally you can add extra red chili powder to make it more spicy.
- Mix well and continue boiling for few more minutes or until thick.
- Mash the rice a bit and then add it.
- Mix it well using a spatula.
- Wait until excess heat is reduced and make big orange sized balls. You can serve them immediately or pack it for the lunch box.
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