BENGALURU ADIGE - HULI | ಹುಳಿ | ವಿವಿಧ ರೀತಿಯ ಹುಳಿಗಳು

**Author - Alee Venkatesh **






Ultimate Staple food of a South Indian
Hot & Spicy Lentil Stew cooked with Raddish
paired with hot steaming rice

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Every South Indian Brahmin belongs by birth to one of three specific schools of philosophy, namely:
  1.  SMARTHAS - who are the disciples of the ADVAITA philosophy propounded by Sri Adi Shankaracharya
  2. MADHWAS - who are the disciples of the DVAITA philosophy propounded by Sri Madhvacharya
  3. SRIVAISHNAVAS - who are the disciples of the VISHISHTADVAITA philosophy propounded by Sri Ramanujacharya
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HULI | ಹುಳಿ 


South Indian spicy lentil stew cooked with a variety of vegetables, paired with hot steaming rice is the ultimate staple & comfort food for every South Indian in Bengaluru.

Huli is prepared either using mixed vegetables or single vegetables such as green leaves (palak, dantina soppu, sabbaki soppu etc.,),  onion & potato, drumstick, raddish etc., along with freshly grated coconut, home-made huli powders, tamarind juice and salt to taste.

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ಮುಲ್ಲಂಗಿ ಹುಳಿ |  Radish Huli

INGREDIENTS & METHOD

Main ingredients - 1 cup toor dal, 1 large white raddish, 1 tsp. turmeric powder, salt to taste, 1 spoon tamarind juice, 1/4 cup grated coconut, 

For tempering | Oggaraṇe (ಒಗ್ಗರಣೆ):-
1 tsp. ghee, 1/2 tsp hing powder, 1/2 tsp mustard seeds, few curry leaves




For grinding spice powder - 1 spoon each chana dal & urud dal, 1/2 cup coriander seeds, small piece of cinnamon stick, dry red chillies to taste (approximately 4-5)

Pressure cook toor dal, turmeric powder & chopped raddish with enough water for 2-3 whistles


Dry roast - chana dal, urud dal, red chilli, cinnamon stick, coriander seeds until golden brown in colour.  Remove from heat.  When cool,  grind it by adding grated coconut to a smooth powder

In a large pot or vessel,  heat ghee, add mustard seeds when it starts spluttering  add hing powder & curry leaves.  

Then add pressure cooked items & grinded items.  Add tamarind juice & salt to taste.  Mix well to combine, simmer on medium heat for about 15 mins.

Serve hot with rice

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Kadle-Alasande Kalu-Badanekai HULI


KADLE (Black Chickpeas), ALASANDE Kalu (black eyed beans), BADANEKAI (egg plant) - Bangalore specialty HULI (sambar variety) - cooked with aromatic herbs & spices, served with boiled rice.

INGREDIENTS
  • 1/2 cup each - cooked black chickpeas & black eyed beans
  • few lengthwise sliced eggplant
  • 1-2 chopped potato (optional)
  • salt to taste
  • tamarind juice to taste
  • 1/2 cup - fresh or dry coconut

FOR GRINDING - 1 each onion & tomato (sliced & fried), 1-2 tsps. roasted urud dal, chana dal, coriander seeds, cinnamon stick (small piece), cumin seeds, few pepper corns, chilli powder to taste (ಮೆಣಸಿನ ಪುಡಿ), pinch of turmeric powder -  when cool, grinded into smooth paste.
FOR SEASONING - 1/2 tsp. mustard seeds, pinch of hing, few curry leaves, 1/2 tsp. ghee  


METHOD

  • Pressure cook eggplant, black chickpeas & black eyed beans (for 3 whistles)
  • Heat ghee in a thick bottomed vessel, season using hing mustard seeds, curry leaves
  • Add the cooked eggplant & 2 beans, add grinded spice mixture, add salt & tamarind juice - simmer this for few minutes & serve hot with boiled rice
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Menthya-Bele Huli  [ ಮೆಂತ್ಯ -ಬೇಳೆ ಹುಳಿ ]


Menthya = Methi / fenugreek seeds
Togaribele = toor dal / lentil


MENTHYA-BELE HULI is a traditional Madhwa Brahmin huli/sambar (curry) variety where roasted Methi seeds are cooked with Toor dal with aromatic herbs & spices. (NO vegetables are used)

INGREDIENTS
  • 1/4 cup - methi seeds (roasted)
  • 1/2 cup - toor dal
  • salt to taste
  • Sambar / hulipudi / curry powder to taste
  • Tamarind juice to taste
  • Jaggery powder to taste
  • Pinch of hing & turmeric powder
  • 2 tsp. - grated coconut
  • FOR SEASONING - mustard seeds, curry leaves, dry red chillies seasoned in ghee
METHOD
  • Dry roast methi seeds until golden brown and cook with toor dal until tender
  • In a pan, heat ghee and season mustard seeds, curry leaves & dry red chillies
  • Add cooked methi-dal by adding other ingredients and simmer for few minutes
  • Serve hot with rice