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2 cups - chopped vegetables
1 cup - tur dal
3/4 cup - grated coconut, fresh/frozen
1 tbsp - jaggery
1/4 tsp - tamarind paste
salt as per taste
1 to 2 tsp - oil/ghee
1/2 tsp - mustard seeds
4 to 5 - curry leaves
1/4 tsp - hing
a pinch - turmeric
For the masala:
2 tsp - channa dal
4 tsp - coriander seeds
4 to 5 - dry red chillies, low to medium spiced
1 tsp - jeera (optional)
1 tsp - methi seeds (optional)
How to Make Huli
Dry roast the ingredients for the masala, powder it in a blender without adding any water.
Add coconut and some water to the powdered masala and grind to a smooth paste. Keep aside.
Add a couple of drops oil and a pinch of turmeric to the washed toor dal. (Dal is said to cook faster with some oil and turmeric.)
Add enough water to cover the tur dal and pressure cook until done - about 3-4 whistles.
Meanwhile, clean and cook the vegetables with some salt and water. (You could even combine the vegetables with the dal and pressure cook them. But the vegetables should not get overcooked).
Combine the cooked dal, vegetables, coconut-masala paste and mix well.
Add water to get the desired consistency.
Boil on medium heat for 3-4 minutes.
Add salt, jaggery, and tamarind and mix well. Boil further, for another 3-5 minutes and remove from stove.
Season with tempered mustard seeds, hing, and curry leaves.
Serve hot with rice/idli/dosa.
Recipe and Image courtesy: Ramya
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