Huli, A typically south Indian Spiced Lentil Curry with Vegetables.
You will surely find this curry in all functions in South indian, weddings and also in temples and maths where there is lunch served after we finish worshipping God. Tangy, tasty and spicy. The picture above shows you the curry with red pumpkin which I have chosen to use in the curry, served with rice. This is usually made with vegetables like white pumpkin, drumsticks, french beans and carrots.
Ingredients
1 cup split pigeon pea lentil pressure cooked to 2 whistles with the vegetables chopped into medium sized cubes, a pinch of turmeric powder, a pinch of asafoetida, a few curry leaves.
The ingredients below need to be ground into a fine powder
6 dry red chillies
1 tsp poppy seeds
2 marathi moggu
1 small piece of cinnamon
2 tbsp of coriander seeds
1/2 tsp black pepper corns
1 small ball of tamarind
Salt to taste
Method
In a deep bottomed pan put oil, add mustard seeds let them splutter, add turmeric powder, asafoetida and now add the pressure cooked lentil with vegetables, add the ground powder, add water as per your liking to bring it to a curry consistency, let this come to a boil and add salt only if required since we already added salt. Garnish with coriander leaves and serve with steaming hot rice.
There is an option of using onion in the tempering, i have chosen to skip it so I could only taste the aromatics and nothing else. I have also used only red pumpkin pieces.
This cute little pumpkin prompted me to make this dish.
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