White Pumpkin - Avade ( A kind of bean seed) Huli is a curry and You can have this with rice, chapati, pooris , Idlies and Dosas.
Things Needed:
White Pumpkin: 3 to 4 cups.( cut into medium size).
Avade Seeds: 1/2 cup
Coconut : 1/2 cup
Tamarind: 1 small ball size.
Toor Daal: 2 Table spoon.
Salt : to taste.
Sambaar Powder : 2 to 3 Tea spoons.
Curry Leaves: 5 to 6
Water : 2 cups.
Jaggery : 1 Table spoon.
Turmeric: a pinch.
Method:
Wash and soak Avade seeds over night or 4 to 5 hours. Cut white pumkin into small pieces.( medium sized). Soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside. Wash and cook toordaal and Avade seeds for 8 to 10 minutes in pressure cooker and keep it aside. Grind coconut and samaar powder with little water till paste and keep it aside.
Now take a big pan and put water and bring it to boil. Add pumpkin pieces and cook for 5 to 8 minutes. Add cooked daal and Avade to it, after the pieces softened. Add tamarind pulp, and jaggery and cook for 1 minutes. Now add salt to it. Add ground coconut mixture to the boiling mixture. Mix well and cook for 3 to 5 minutes. Add curry leaves to Avade White Pumpkin Huli and serve with HOT RICE .
Note : You can add spurt mustard and urd daal mixture to Avade - Pumpkin Huli to give more taste. You can also add little ingh to it. Soak ingh in water for 2 minutes and put this into the Huli.
Sambaar powder: Roast 2 table spoons of Daniya, 1/2 spoon of methi seeds , 6 to 8 red chillies, 1 Tea spoon of channa daal or urd daal and roast one by one. Add jeera at the end. Do not over roast any of the spice. Ground all roasted items one by one. and dry grind this mixture and use 2 tablespoons of green chillies.
Serves: 4 to 5
Things Needed:
White Pumpkin: 3 to 4 cups.( cut into medium size).
Avade Seeds: 1/2 cup
Coconut : 1/2 cup
Tamarind: 1 small ball size.
Toor Daal: 2 Table spoon.
Salt : to taste.
Sambaar Powder : 2 to 3 Tea spoons.
Curry Leaves: 5 to 6
Water : 2 cups.
Jaggery : 1 Table spoon.
Turmeric: a pinch.
Method:
Wash and soak Avade seeds over night or 4 to 5 hours. Cut white pumkin into small pieces.( medium sized). Soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside. Wash and cook toordaal and Avade seeds for 8 to 10 minutes in pressure cooker and keep it aside. Grind coconut and samaar powder with little water till paste and keep it aside.
Now take a big pan and put water and bring it to boil. Add pumpkin pieces and cook for 5 to 8 minutes. Add cooked daal and Avade to it, after the pieces softened. Add tamarind pulp, and jaggery and cook for 1 minutes. Now add salt to it. Add ground coconut mixture to the boiling mixture. Mix well and cook for 3 to 5 minutes. Add curry leaves to Avade White Pumpkin Huli and serve with HOT RICE .
Note : You can add spurt mustard and urd daal mixture to Avade - Pumpkin Huli to give more taste. You can also add little ingh to it. Soak ingh in water for 2 minutes and put this into the Huli.
Sambaar powder: Roast 2 table spoons of Daniya, 1/2 spoon of methi seeds , 6 to 8 red chillies, 1 Tea spoon of channa daal or urd daal and roast one by one. Add jeera at the end. Do not over roast any of the spice. Ground all roasted items one by one. and dry grind this mixture and use 2 tablespoons of green chillies.
Serves: 4 to 5
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