Melon Huli

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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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.