Palak HuLi

Time Required –

20 minutes

To Serve –

4

Ingredients –

• Palak (Spinach) – 2 measure (cleaned in salt water and chopped)
• Hesaru bele(Moong Dal) – 1 measure
• Green chillies – 3 to 4 (split to two)
• Tomato – 1 (chop into medium sided pieces)
• Onion – 1 (chop into medium sided pieces)
• Garlic – 6 to 8 flakes
• Vegetable oil – 1 tbsp
• Jeera – 1 tsp
• Lemon Juice of 1 small lemon
• Water – 1 cup
• Salt to taste

Preparation –

1) Boil moong dal with sufficient water and keep aside.

2) In a bowl, add chopped palak, green chillies, chopped tomato, salt and water.  Heat this bowl in medium flame.  Stir occasionally.

3) Once the ingredients in the bowl boil well, add the dal and keep stirring till it boils.

4) In a separate kadai, heat oil.  Add garlic flakes, onion and jeera to the same and fry for 2 to 3 minutes.

5) Add the fried ingredients to the sambar, add lemon juice and mix well. 

Serve it hot with rice

Jeerige Kayi HuLi

Time Required –

20 minutes

To Serve –

4

Ingredients –

• Grated coconut – 2 cup
• Jeera – 2 tsp
• Red chillies (Byadige variety) – 5 to 6
• Tamarind juice – 1/2 cup
• Green chillies – 2 to 3 (optional)
• Jaggery – 1 marble sized piece
• Vegetable of your choice – 300 to 400 grams
• Turmeric – 1 pinch
• Water – 1 cup (Alternatively, one can use the water left during vegetable boil also)
• coriander leaves – handful ( chopped)
• Salt to taste

Preparation –  

1) Dry fry Jeera and red chillies in a kadai for 3 to 5 minutes in low flame. 

2) Grind the fried ingredients with coconut.  Add little water to make it into a smooth paste.

3) In a separate vessel, add boiled vegetable, salt, jaggery, curry leaves, green chillies and turmeric powder.  Now, add tamarind juice and boil it with in medium flame for 2 minutes.  (Keep stirring)

4) Add ground paste to the same with little water and bring it to boil it. 

5) Garnish with coriander leaves

Vegetables that taste best –

• Pumpkin (Both varieties)
• Beans (all varieties)
• Carrot

BoL HuLi

 

Time Required –

20 minutes

To Serve –

4

Ingredients –

• Tamarind juice – 3/4 cup
• Green chillies – 5 to 6
• Jaggery – 1 marble sized piece
• Vegetable of your choice – 500 grams
• Toor dal – 1.5 cup
• Turmeric – 1 pinch
• Water – 1 cup (Alternatively, one can use the water left during vegetable or dal boil also)
• Salt to taste
• coriander leaves – handful ( chopped)

Preparation –  

1) Boil Toor dal and vegetables saperately and keep.

2) In a separate vessel, add boiled vegetable, salt, jaggery, green chillies and turmeric powder.  Now, add tamarind juice and boil it with in medium flame for 2 minutes.  (Keep stirring)

3) Add boiled toor dal and boil the sambar 1 minute.  Add seasoning and garnish with coriander leaves

Serve it hot with rice or chapathi

Alter -  You can use more coconut while grinding and avoid putting toor dal. 

Vegetables that can be used –

• Pumpkin (Both varieties)
• Beans (all varieties)
• Carrot
• Potato
• Onion
• Mangalore saute(cucumber)
• Tinda
• Ladies finger
• Brinjal
• Ash gaurd

Great combinations –

• Beans and carrot
• Potato, tomatoes, green peas and onion
• Brinjal and chickpeas

Kayi Huli

Time Required –

30 minutes

To Serve –

4

Ingredients –

• Grated coconut – 1 cup
• Jeera – 1 tsp
• Dhaniya (coriander seeds) – 2 tsp
• Menthe (Fenugreek seeds) – 3 – 5
• Urad dal – 1 tsp
• Red chillies (Byadige variety) – 5 to 6
• Curry leaves – 5 to 6
• Tamarind juice – 1/2 cup
• Green chillies – 2 to 3 (optional)
• Jaggery – 1 marble sized piece
• Vegetable of your choice – 300 to 400 grams
• Toor dal – 1 cup
• Turmeric – 1 pinch
• Water – 1 cup (Alternatively, one can use the water left during vegetable or dal boil also)
• Salt to taste
• coriander leaves – handful ( chopped)

Preparation –  

1) Heat oil in a kadai and fry dhaniya, jeera, urad dal, red chillies, fenugreek seeds, curry leave in the same.  Fry it till the red chillies become a little dark red.

2) Grind the fried ingredients with coconut.  Add little water to make it into a smooth paste.

3) In a separate vessel, add boiled vegetable, salt, jaggery, green chillies and turmeric powder.  Now, add tamarind juice and boil it with in medium flame for 2 minutes.  (Keep stirring)

4) Add ground paste to the same and boil it.  Add 1 cup of water and keep stirring frequently.

5) Finally add boiled toor dal and boil the sambar again for 30 seconds.  Garnish with coriander leaves

Serve it hot with rice, idly, dosa or chapathi

Alter -  You can use more coconut while grinding and avoid putting toor dal. 

Vegetables that can be used –

• Pumpkin (Both varieties)
• Beans (all varieties)
• Carrot
• Potato
• Onion
• Beet root
• Mangalore saute(cucumber)
• Tinda
• Tondekayi (Tindora)
• Cauliflower
• Cabbage
• Suran (Elephant foot yam)

Great combinations –

• Beans and carrot
• Potato and onion
• Cabbage, onion and tomatoes
• Cauliflower, potato, peas and tomatoes
• Beans, Tindora, carrot and potato
• Green peas and potato

Majjige Hulli

 

South Indian dish

Time Required -

30 mins

To Serve –

5

Ingredients –

1. Butter milk – 1/4 litre (can be substituted with curds)
2. Cut Vegetables – 1/2 kg (A range of vegetables can be used. Best suggested are – Mangalore cucumber, Suran(Yam), thondekai(gherkins), ladys finger,  capsicum, snake gaurd.
3. Jaggery – 0.5 inch piece (optional)
4. Grates of 1/2 coconut
5. Fenugreek seeds – 3-5 seeds
6. Bay leaves – 5-6
7. Green chillies – 3 to 5 medium sized
8. Corriander leaves – hand full, chopped fine.
9. Salt to taste

Preparation -

1) Grind coconut grates, fenugreek seeds with little water.

2) Boil vegetables well. Once the vegetables are well boiled, add butter milk, salt, green chillies, curry leaves and jaggery and boil it in medium flame for 2 minutes.

3) Add the ground paste to the same. Continue to heat it in medium flame until that boils again.

4) Season it with coconut oil.

5) Garnish with corriander leaves before serving.

To be served hot with rice. It goes well with idly, shamige and dosa’s as well.

Alter -

1)Can mix a combination of 5-6 vegetables which can include beans and carrot also and prepare the same. This is famous as Avial in South Karnataka.

2)Can add 1tsp of jeera during grinding the coconut