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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.
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