5 April, 2021

PINEAPPLE CAPSICUM HULI/SAMBAR/ದೊಣ್ ಮೆಣಸಿನಕಾಯಿ ಅನಾನಸ್ ಹುಳಿ – VIDEO

Long ago when I created this recipe for the first time, we all liked it so much that it got it’s place in our regularly made huli/sambar list and since then I make this huli very often and not only that, it has also become one more great way of consuming Pineapple as well.

And I had posted this recipe on several food groups then and few of them made it and responded back immediately with their feedbacks, by saying this is truly one of the yummiest huli and they all liked it so much. So this made me feel more eager to post a detailed recipe here.

The Kannada word ‘huli’ translates to the lentil vegetable mixture, spiced with a particular spice powder called huli pudi/sambar Powder and it also includes the required amount of tamarind thick juice and salt. Everyday huli is a must in most of the households in the South. We use different vegetables everyday, but the main lentil (Pigeon Pea/arahar dal/togaribele) and spice powder remains the same.

There is a video demonstration of this recipe as well. Go through the video and I’m sure you are going to like my recipe. Let me know if you make this recipe and don’t forget to like, comment, and subscribe to my You tube channel. And also share this recipe with your friends and family.

As we are using Pineapple in this recipe, one thing we should remember is, if the pineapple is too sour then you need to add jaggery along with spice & salt and if the pineapple is too sweet, then you need to balance the spice (ie increase the measurement of red chili powder), sourness ie tamarind juice and skip adding jaggery. And if the Pineapples are bland then balance all the tastes ie …spice, sour, salt and sweetness.

As far as the Pineapple I have put today is considered, it was neither bland, sweet nor sour, rather it was perfect for making this huli/sambar.

Ingredients : measuring cup used – 250 ml

Pigeon Peas/arahar dal/togaribele – 1 cup
Water – 5 to 6 cups
Pineapple- 2 cups
Capsicum – 2 big
Ghee – 2 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 2 springs
Huli Pudi/sambar Powder – 4 tbsp (adjust)
Red chili powder (Kashmiri) – 1/2 tsp
Turmeric powder – 1/2 tsp
Tamarind juice – 2 tbsp
Jaggery – an inch piece
Rock salt – to taste
Grated fresh coconut – 1/2 cup

PROCEDURE :

Wash, rinse well and pressure cook the Pigeon peas in 3 cups of water, do not cook until too mushy
Heat one more cup of water in a separate vessel and cook pineapple until slightly soft

Heat 1 tbsp of ghee in a pan/karahi, Put mustard seeds, curry leaves when they splutter put diced capsicum and roast until slightly soft

Now in a bowl take huli pudi/sambar powder, turmeric powder, red chili powder and tamarind juice, add little water and stir to have it lump free and add this to the Pineapple water mixture
Now add in cooked lentil, roasted capsicum, rock salt and jaggery and allow it to boil rapidly