Ingredients

• Ash Gourd, cut into cubes - 2 cups
• Boiled toor dal - 3/4 cup
• Grated coconut - 1/3 cup
• Fried Red Chillies - 3 to 4
• Tamarind Paste - 1 tsp
• Powdered jaggery or gur or brown sugar - 1 tbsp
• Jeera - 1 tsp
• Urad - 3/4 tsp
• Turmeric - 1/2 tsp
• Mustard seeds, a pinch of hing and curry leaves for the tadka
• Vegetable Oil - 2 tsp
• Salt to taste

How to Make Melon Huli

• Boil the gourd pieces in a little water with a little salt and turmeric.
• When the vegetable is almost cooked, add the boiled dal to it and simmer.
• Grind the chillies, tamarind and gur with a little water to a fine paste.
• Then add the urad dal and jeera, and grind for a few seconds.
• At the end, add the grated coconut and run the mixie for a few seconds. The coconut gratings should not be too fine.
• Add this mixture to the vegetable-dal mixture and bring to a boil and turn off the heat.
• Heat the oil in a pan, add the mustard seeds.
• When they begin to splutter, add the hing and curry leaves. Pour it over the huli.
• Serve with rice or idlis.