Huli

Curry prepared using vegetables. In Karnataka it is called as Huli and in the other southern states it is known as Sambar.

Cuisine: South India

Time Required: 30 Minutes
Serves: 6

Huli

Ingredients:
250gms Beans
1 Cup Tur Dal/Red Gram Split
3tbsp Huli Pudi
½ Cup fresh Coconut
1 Lemon sized Tamarind soaked in water
1tbsp Jaggery/Molasses
A pinch of Asafoetida
Salt to taste

For the Seasoning:
1tbsp Oil
½ tsp Mustard Seeds
¼ tsp Turmeric Powder
A pinch of Asafoetida
Few Curry Leaves
2 Dry Red Chilies, Broken

Method:
String the Beans and cut them into 1” pieces. Cook them along with Tur Dal in the cooker. Remove this to a thick-bottomed vessel. Extract Tamarind pulp and add this to the dal. Grind Huli Pudi and Coconut to a paste and add this to the dal. Add Salt and Asafoetida and let it cook for 5 minutes. If it is too thick add more water and cook.

Heat Oil and add Mustard Seeds and when they splutter add Asafoetida, Turmeric Powder, Curry Leaves and Red Chilies. Add this to the Huli and mix well and serve hot Huli with Rice or Ragi Mudde/Ragi Balls and Sandige/Fryums.

Note: Instead of Beans vegetables like Mangalore Sauthekayi/Cucumber, Ash Pumpkin, Sweet Pumpkin, Ladies Finger/Okra (Fry them in Oil before adding to the dal/lentil), Knol Kol/Kohlrabi, Seemebadnekayi/ Chayote Squash/Chow chow etc.,

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