26 April, 2018
Hesaru kalu huli |Green gram curry |
ಹೆಸರುಕಾಳು ಹುಳಿ/ವ್ರತದ ಹುಳಿ |
Traditional, healthy, authentic, delicious huli/curry prepared using green gram or sabut moong dal or hesaru kalu. This one of those traditional dishes made particularly during ‘chaturmaasa vratha’. Both my grand mothers used to make this huli and my mother learnt from them, like wise further passed on to me.
This is one of my most favourite huli/curry with different taste and aroma. Many recipes , which I do regularly are not been shared on my blog yet. Every time I think that next time I’m definitely going to take the pics and never do. So this time I planned it before and took all the procedure pics and finally posting the recipe here.
Both my grand mothers and mother used to cook this huli/curry in an open vessel, Earlier even I followed the same way, But later I started doing it in QCM (Quicker cooking method) and gradually that became the new normal. so I continued with the same procedure. So besides being healthy, tasty, delicious etc it is also a quick fix as well…rather I would say a healthy quick fix !
However tomato is not added when prepared during ‘chaturmaasa vratha’, but on regular days we can definitely add it to the huli/curry. And on further improvising it, I also add amla paste during winter and raw mango paste during summer, which is not at all there in the original recipe and it is totally optional.
This huli/curry is actually made very thick, so add water carefully for the required consistency. The quantity of ingredients mentioned yields the huli/curry for 8 people.
Please also do check ⇒ huli soppu , hitakavare(pressed field beans) bele huli , Unde/sandige huli , avarekalu(field beans) huli , hitakavare-brinjal huli , majjige paldya/huli , soppina(greens) huli tovve , huralikayi/french beans bili huli , mavina huli (mango)
Ingredients : measuring cup used – 200 ml
- Green gram/hesaru kalu – 2 cups
- Tamarind juice – 1 tbsp
- Grated fresh coconut – 1/3 cup
- Tomato – 1 big (cut into cubes)(optional)
- Salt to taste
- Water as needed
To dry roast & grind :
- Coriander seeds – 2 tbsp
- Cumin seeds – 1 tsp
- Fenugreek seeds – 1/2 tsp
- Black pepper corns – 1 tsp
- Dry coconut – 1/2 cup
- Whole red chillies – 6 to 8 byadigi (which gives color)
- Turmeric powder – 1/4 tsp
For tempering :
- Ghee – 1 tsp
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1 tsp
- Curry leaves
PROCEDURE :
- Dry roast all the ingredients without burning, grind into coarse paste using required water
- Heat 4 to 5 cups of water in a cooker (5.5 litre), along with green gram
- When it starts boiling add in ground paste, tomato, tamarind juice, salt and fresh coconut
- Close the lid (the mixture should be boiling or else wait till it starts boiling again) and give it one whistle (in my cooker 1 whistle is enough, do according to the cooker you use)
- Meanwhile prepare the tempering
- Once the pressure drops, pour in the prepared tempering
- Serve wit hot steaming rice, check here for Madduru waday, Mango pickle & akki-kadlebele payasa
