Wednesday, August 14, 2013

Method of preparing Huli( ಹುಳಿ) wiith Hulipudi ( ಹುಳಿಪುಡಿ)

Huli with Brinjal,Potato and Ripe french beans seeds

In Karnataka we prepare huli(ಹುಳಿ) and saru(ಸಾರು) regularly. Usual daily menu will be rice and huli or rice, saru and a vegetable dish. If huli prepared no need to prepare another dish with vegetable. So when we are very busy rice and huli is the best menu.

Huli can be prepared with a single vegetable or mixed vegetables. Huli can also prepared with vegetable mixed with Beans (ಕಾಳುಗಳು) .Brinjal and Bengal gram, Amaranth (ದನ್ಟಿನ ಸೊಪ್ಪು) and Bengal gram, Ash gourd and Bengal gram. Chow-chow and black eyed peas (ಅಲಸಂದೆ ಕಾಳು ), Brinjal and Flat beans (ಅವರೇಕಾಳು) are a few well known combinations.
 When we do not have vegetable at home  Menthya bele huli( ಮೆಂತ್ಯಬೇಳೆಹುಳಿ)  can be prepared.It goes very well with Aralu sandige( ಅರಳುಸಂಡಿಗೆ)!.

Huli can be prepared with stored huli pudi or freshly prepared masala.

Huli (ಹುಳಿ) with huli pudi (ಹುಳಿಪುಡಿ)


Tovar dhal(ತೊಗರಿಬೇಳೆ)            1 cup            
Vegetable of Your choice        1/ Kg
Mysore Sarinapudi                   1 tea spoon
Huli pudi                                  3 tea spoons.
Salt                                           3 tea spoons.
Tamarind                                  size of a lemon
Oil                                            3 teaspoons
Mustard seeds                          ½ tea spoon
Byadagi chillies                       2 broken into pieces
Asafoetida                               1 pinch
Curry leaves                            2 sprigs


Take washed   Tovar dhal in a medium size pressure cooker and 4 cups of water and boil. Remove froth that forms with a ladle. Add ¼ tea spoon of turmeric powder and 1 tea spoon of cooking oil and close the lid .When steam comes out of the vent place the weight on the vent and press. As soon as the cooker “whistles”, reduce the flame and cook for just 3 minutes. Allow to cool.
(You can also cook dhal in a separator in a big cooker along with rice. In this method we have to wait for a long time as cooker takes longer time to cool)

Soak tamarind in a cup of hot water.

Wash, peel and cut vegetables .Pieces should be approximately equal in size. Place them in a small pressure cooker with ¼ cup of water add ½ tea spoon of salt and 1 teaspoon of sarina pudi. Mix well and cover the lid.
 Steam comes out of the vent.If you are cooking vegetables which take less time to cook such as Brinjal, cucumber, and snake gourd, cover the vent with a tumbler and reduce the heat and cook for 2 to 3 minutes on a slow flame.
For other vegetables which take more time for cooking, such as French beans cluster beans Knol –kohl, place the weight on the vent reduce the flame and cook for 1 minute and switch off the stove.Do not wait till the cooker whistles. Allow to cool.

By practice you will come to know the exact cooking   time.

 Squeeze and extract tamarind pulp from the soaked tamarind.

Transfer cooked vegetable to the cooker containing  dhal. Add water if needed. Mix Huli pudi with ¼ cup of water and add. Add salt and boil for 2 to 3 minutes stirring in between. Finally add tamarind paste, reduce the flame and boil for few more minutes so that vegetable absorbs salt,sour and spicy taste.
Heat 3 teaspoons of oil in a ladle; add mustard seed Byadagi chillies pieces and asafoetida. When mustard seeds splutter add curry leaves and add to the Huli.
Serve with hot rice. Aralu sandige goes well with Huli. 

Tuesday, August 13, 2013

Kharada kadubu

Poori press and fillings
Kharada kadubu
For casing 

Follow the procedure as explained here

For filling


Tovar dhal                      1 cup
Grated coconut               2 to 3 table spoon full
Diced coconut                2 table spoon full
Mint  leaves                   ( Chopped fine) 4 table spoons
Asafoetida                     1 pinch
Salt  to taste
Green chilli                   1(Chopped)                            
Byadagi chilli                         4
Coriander leaves           (Chopped)   2 table spoons
Turmeric                       1 pinch


Soak Tovar dhal and Byadagi  chillies together for  an hour. Grind it into a coarse paste. Add rest of the ingredients and mix well. Dhal paste should not be stiff. It should be little soft.
Roll out the rice flour dough like poori and place the filling in the middle.Fold in to half. Press and seal the edges with wet fingers .Do not seal the two ends.
I did not roll the dough .I used poori press which I purchased recently. It is very easy to operate. I feel it is really worth buying.
Arrange these kadubus on grease plates and steam cook like idlies for 20 minutes .
Kharada kadubu is ready. Serve with coconut chutney.

Monday, August 12, 2013

Kaai kadubu

Kaai kadubu


 For outer casing

 Rice flour (Should be very fine)   1 cup
 Salt                                                1 pinch
Refined oil                                     1 table spoon

For filling

Coconut                                         1 big, grated
Jaggery                                          1/2 cup ( or to taste), powdered 
Cardamom powder                       1 pinch


Preparation of filling

Take Jaggery in a pan and heat it with little water till Jaggery melts completely.
Add grated coconut and mix well.  As soon as you add coconut and Jaggery   mixture will become watery. Fry till water evaporates completely. Add cardamom powder and mix well. Allow to cool. This filling should be soft. Allow to cool.

Preparation of casing

Sieve rice flour and remove lumps if any.

Boil 1/½ cup of water in a thick bottom vessel. When water starts boiling remove ¼ cup of boiling water and keep it aside.

Add salt and oil to the rest of the water that is boiling. Dissolve one table spoon of rice flour in a little cold water and add this solution to the boiling water and stir.

 Sprinkle the rest of the rice flour on the boiling water slowly. Rice flour forms a layer. Do not mix at this stage. You can see water coming out here and there making holes.    Make some more holes in the flour layer with the handle of a wooden ladle, so that water comes out through those holes also. Cover the vessel with a lid and reduce the flame to minimum. Cook for ten minutes. This is a very important step. If flour is mixed with boiling water as soon as it is poured in, rice flour does not get cooked well and the dough breaks when we roll it.

Mix the flour and water well so that there are no lumps. Sprinkle the rest of water if needed, cover it with lid and cook again for 3 to 4 minutes. And cool for a few minutes.

 Grease your hands well .Place the dough on a big plate and knead it well when it is still hot. Wet your hands in between with cold water if dough is too hot to knead.

Make lemon sized bolls .Cover them with moist cloth and keep aside. Do not allow them to dry. Take a few bolls out and roll them like poori They should  not be  too thin or too thick .Place coconut and Jaggery filling in the middle  and fold in to half. You will get a semi-circular shape. Seal the edges pressing them with wet fingers, leaving gaps at both the ends. While cooking steam escapes through these gaps. Prepare many   more like this and place them on greased plates or idli stand and steam for 5 minutes. If it is steamed for a long lime kadubu breaks.
Kai kadubu is ready to serve .