The recipes are authentically from Karnataka, a southern state of India.

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Friday, May 1, 2009

Traditional White Pumpkin Huli

READY TO SERVE TRADITIONAL WHITE PUMPKIN HULI  (CURRY)
White Pumpkin is one of the good  vegetable and we Indians use vegetables in our diet.  I have prepared Traditional curry which is very famous in Udipi side. 
White Pumpkin (Ash gourd) is known as boodu kumbala kai in Kannada. 
Let us see some benefits of having White Pumpkin in our diet.
Ash gourd is one of the healthy vegetable and it has got loads of  medicinal and healing properties in it. It reduces the gastric problem. Ash gourd is good for duabetuc patients and people who are suffering from obesity. It has loads of moisture and helps to relief in acidity and peptic ulcers. Ash gourd is rich in Vitamin C. It is full of fiber and good for people who are suffering from constipation. It helps to digest the food easily.
I have just followed my aunt recipe. Ingredients are roasted freshly and then ground with fresh coconut. Toor dal is used to give thickness to the curry. I advice you must try this curry to know the taste.

Ingredients :

Toor Daal : 1/4 cup
White Pumpkin : 1/4 kg
Coriander seeds : 1 Tea spoon
Fenugric seeds ( Mentya or Methi seeds) : 1/4 Tea spoon
Jeera or cummin seeds : 1/4 Tea spoon
Tamrind Pulp: 2 Table spoon
Red chillies : 4 to 6
Asafoetida ; a pinch
Coconut :1/2 cup
Salt : to taste
Curry leaves : 5 to 6 
Jaggery : 1 Table spoon

Ghee: 1 Tea spoon

Water : Required amount of water.

Method :

1. Wash and cut pumpkin . Boil for 5 to 6 minutes. Pressure cook daal and keep it aside.


2. Now dry roast methi ( mentya )till brown, add coriander seeds, red chillies.Roast for 20 seconds and then add jeera. Put off the gas and let the spices cool.


3.Grind roasted spices with coconut and little water till it turns into paste. Soak tamarind in hot water and squeeze out the pulp. Keep it aside.
4.Keep a pan on the fire. Put cooked pumpkin, dal and turmeric powder. Add tamarind pulp and required salt. Mix it well. 
5.Mix ingh in a tea spoon of water and then add it to the boiling mixture.
6.Now add ground coconut spice mixture to dall. . Mix well slowly and let it boil for another 3 to 4 minutes.

7.You can add mustard splutter to the ready curry and shift the curry to a serving bowl. 
8.Serve with hot rice or any main dish you prepared.  Add a spoon of fresh ghee just before serving.

Note :
You can add other vegetables like beans , carrots with pumpkin while boiling . Seasoning the with mustard seeds.

Method for seasoning: 1/4 spoon of mustard and urd daal . 1 spoon of any cooking oil. Curry leaves 4 to 6 . a pinch of ingh.
Heat oil in a pan . Add mustard and urd daal. Let it sprut. Add curry leaves. Add a pinch of ingh and add this to the ready curry.

Time : 30 minutes.
Serves : 4 to 5

2 comments:

  1. Namaste, Cheerful Lady!
    I'm back in Mysore and I'll try your white pumpkin sambhar and the holi to see if this is what I'm after! Regardless, the journey continues, with a happy full belly on the way.
    Thanks!

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  2. Hee Andrea.. Welcome to Karnataka ...I am sure you enjoy your stay in Mysore.....
    and the veggy food... and cool weather ...Yoga practice...going around ...wow ...
    Happy stay....

    from nalini somayaji

    ReplyDelete