Huli is to Karnataka what Dal Fry is to Punjab. A dish where a variety of vegetables can be used along with mashed split Pigeon peas and a seasoning of mustard, curry leaves and asafoetida, it goes well with both, Rice or Roti. The recipe for the Huli powder is already posted under the catagory of Spice powders of this website.
- 250 gms Ashgourd
- 1 large potato
- 2 large onions
- 1 small tomato
- 150 gms split pigeon peas
- 1 tsp tamarind paste
- 3 tsps Huli powder
- 2 tbsps Ghee/clarified butter
- 1 tsp mustard
- 3 sprigs curry leaves
- A pea sized piece of asafoetida
Deskin the Ashgourd, potato and onion. Chop the Ashgourd and potato into bite sized pieces and the onion into slices. Quarter the tomatoes. Pressure cook the onion, potato, Ashgourd and tomato to one whistle with salt and the huli powder in two glasses of water to one whistle. Keep aside. Pressure cook split pigeon peas, churn it well and drop it into the cooked vegetables. Add the tamarind paste. Adjust salt and boil well. Heat the ghee in a pan. Add the mustard. After it splutters add the asafoetida and the curry leaves. Toss and drop into the boiling Huli. Keep aside for fifteen minutes for the flavours to infuse.
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