Boodugumbala kayi kadale kaalu huli
Ingredients
Kadale kaalu ( black//brown chick peas//kala channa)—1 cup
Boodugumbala kayi pieces (ashgourd //peta)—4 to 5 cups
Toor dhal (togari belle //split pigeon peas)—1/2 cup
Arisina (turmeric powder//haldi)—1/2 teaspoon
Tamarind soaked in water (hunase hannu//imli)—small lemon sized
Salt—to taste
Jaggery powder (Bella//gud)—1 teaspoon
Fresh grated coconut (kayi turi//nariyal)—1/2 cup
Oil —2 tablespoon
Sasive (mustard seeds//rai)—1 teaspoon
Jeera (jeerige//cumin seeds)—1 teaspoon
Menthya kaalu (methi dana//fenugreek seeds)—1 teaspoon
Asafoetida (hing//ingu)—1 teaspoon
Curry leaves (karibevu//kadipatta)—few
Method
Wash and soak the kadale kaalu in water for 6 to 7 hours or overnight.
Peel the boodugumbala kayi and scoop out the tirulu (pulp) and seeds.
And chop the boodugumbala kayi into pieces.
Wash the togari belle and take this in one of the pressure cooker container.
Add arisina and water.
Take the soaked kadale kaalu in a separate container.
Pressure cook on medium flame for 3 to 4 whistles.
Prepare for masala powder ( huli pudi)
Ingredients
Kadale belle ( channa dhal)—2 tablespoon
Uddina belle (urad dhal)—1 tablespoon
Dry red chillies (bydagi variety) ona menasina kayi//lal mirch—5 to 7
Rice (akki//chaval)—1 tablespoon
Coriander seeds (dhania seeds//kothambari bija)—3 tablespoon
Jeera (jeerige//cumin seeds)—1 teaspoon
Menthya kaalu (methi dana//fenugreek seeds)—1/4 teaspoon
Black pepper corns (kaalu menasu)—1/2 teaspoon
Dalchini (cinnamon sticks)—2 inch pieces
Hing (asafoetida//ingu)—1 teaspoon
Oil—1 teaspoon
Method for roasting
Take all the ingredients together in a pan or kadai.
Roast everything on low medium flame stirring continuously.
Make sure no spices are burnt.
Fry them till they are aromatic and slightly changes to light brown colour.
Transfer to a plate and let it cool completely.
Transfer the mixture into a mixer grinder jar and grind to coarse powder.
Add soaked tamarind and grated fresh coconut and grind to a little coarse paste adding little water.
Method for making huli
Heat oil in a kadai or thick bottomed vessel,once’s hot enough add in sasive,jeerige,hing,menthya kaalu ,curry leaves.
When it crackles add in chopped boodugumbala kayi pieces.
Add 1/2 cup of water and cook on medium flame.
Cover and cook till soft.
Now open the cooker lid and take out the cooked togari belle and kadale kaalu.
Add to the cooked boodugumbala kayi and mix well.
Add salt,and jaggery powder ,mix well.
Finally add the ground huli powder masala and mix well.
Add little water if needed.
Let it boil on medium flame.
Make sure to stir in between.
The consistency of huli will be little thick not watery.
Tasty huli( sambar ) is ready to serve.
Serve with hot rice.
