Huli

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 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
  • http://maneadige.blogspot.in/

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