10 August, 2016

UNDE HULI / SANDIGE HULI / STEAMED DUMPLINGS CURRY

Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh

Unde huli or Sandige huli is a traditional…. Protein rich …. mouthwatering dish from Karnataka, Prepared specially on Devarasamaradhane ie…. one day prior to marriage day / Threading ceremony. No vegetables are used in this huli, but the main ingredient is Pigeon Pea/ toor dal/ arahar dal/ togaribele. The authentic Ragi mudde ( Finger millet flour balls) too…. goes very well with this curry. I’m now posting both the recipes ie… Unde huli & Ragi mudde. There are two methods of making it… 1. By steaming  2. By deep frying the unde or sandige. But I always do it by steaming. Here is the recipe for Unde huli.

 

 

        Ingredient :

        For Unde ie.. for grinding :

  • Toor dal – 1 cup
  •  Red chilli – 6 to 8 ( I used only byadigi chilli )
  • Ginger – 1/2 tbsp
  • Curry leaves – 1 stick
  • Salt to taste

 

       For Huli / Curry :

  • Toor dal – 6 tbsp
  • Rice flour – 1&1/2 tbsp
  • Cumin seeds – 1/2 tsp
  • Coriander seeds – 1&1/2 tbsp
  • Green chilli – 2
  • Red chilli – 6 ( I used only Byadigi chilli ie… less spicy but gives very good colour )
  • Grated fresh coconut – 1/2 cup
  • Turmeric powder – 1/4 tsp

       Other ingredients :

  • Tamarind juice – 1 tbsp ( thick )
  • Jaggery – 1 tsp or to taste
  • Salt as required

 

       For tempering :

  • Ghee – 1/2 tbsp
  • Mustard seeds – 1/4 tsp
  • Hing – 1/8 tsp
  • Few curry leaves

 

       PROCEDURE :

  • Soak 1 cup Toor dal for 2 hours ( also soak 6 tbsp toor dal seperately ), drain all the water ( 1 cup ) & grind coarsely by adding all the other ingredients under the heading ” For grinding “
  • Transfer it to a container, make small balls or flatten it with your palm and steam these balls ( Unde ) for 10 to 12 minutes
  • Meanwhile Grind all the ingredients under the heading ” For Huli / Curry ” into a fine paste using enough water
  • Transfer it into a big container, Add enough water to get desired consistency of Huli / curry / gravy ( actually it should neither be thick nor thin )
  • Bring it to boil…. add salt, tamarind & jaggery, stir once , now put all the steamed balls / unde into it , remove from fire when it starts boiling again
  • Prepare tempering and pour over the huli / curry
  • Serve with Rice or Ragi mudde

 

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