Huli Tovve (Veg + Dal Curry)

Huli Tovve is  one of the traditional vegetable curry in Karnataka. (Especially Bangalore and Mysore side). Huli  ((ಹುಳಿ) is prepared, using coconut and some spices. Tovve is Dal cooked with some spices. This Huli - Tovve is a mixture of both. Some vegetables are cooked using lots of dal with some spices.  I have eaten this Huli Tovve many times and each time I thought of preparing this curry.  I wanted to know more about this Huli Tovve and the spices and ingredients used in this curry. I asked my friends who live near by our houses and they are Bangalore. Without wasting time I collected the information. She suggested they normally use Red pumpkin, Ridge Gourd and Averekai (Field beans) to prepare this curry. I have tasted this type of curry prepared with Red Pumpkin and it tasted very nice. I wanted to try with Ridge Gourd and added Seeme Badane (chayote squash).

Lets see some benefits of eating Ridge Gourd.

Ridge Gourd is rich in dietary fiber. It is enriched with all the minerals like Iron, Magnesium, and other minerals. It is low in saturated fat, cholesterol and calories. It is high in water content that helps to relieve constipation and healing piles. Ridge gourd helps to reduce sugar level in both blood and urine. It contain high level of Beta - carotene which is good for enhancing eye sight. Ridge gourd helps to purify the blood. It helps to manage acidity as well as ulcers. Ridge gourd is well known as a cooling agent and good for burning up experience with urine.

Here is a recipe of Huli - Tovve and it goes well with plain rice, chapatis, poori, idli, dosa, akki rotti and any type of rotis.
Onions and Garlic is not used in this curry and we can enjoy on time.

Things Needed :

Ridge Gourd : 1 bowl ( 2 medium sized)
Seeme badane ( Chayote squash) : 2 (Tender ones).
Toor Dal : 1/2 Cup
Coriander seeds : 1 Table spoon
Urid dal : 1 1/2  Tea spoon
Channa Dal : 1 1/2 Tea spoon
Methi seeds (Fenugrik seeds) : 1/4 Tea spoon
Jeera (Cumin seeds) : 1/2 spoon
Cinnamon: A small piece ( 1/2 Inch)
Red chilly (Byadagi Chilly) : 5 to 6
Coconut : 1/2 Cup
Salt : to taste
Tamarind : Small marble size (Optional)
Curry leaves : 6 to 8
Coriander Leaves : 2 Table spoons.
Ingh (Asafoetida) : a pinch
Turmeric Powder : a pinch
Oil : 2 Tea spoons.
Mustard seeds : 1/2 Tea spoon

Method : 

1. Wash and cook toor dal in pressure cooker and leave it for cooling.
2. Wash and remove the outer skin of ridge gourd and Seeme badane kai and cut it into small and cook with required water.

 3. Grate coconut .

4. Keep a small frying pan on the fire and put a spoon of oil. Put channa dal, fenugrik seeds(methi seeds) and urid dal.
5. Fry them till they turn slightly red. Add cinnamon, red chilly and coriander seeds. Fry for 10 seconds.
6. Add ingh and 4 to 5 curry leaves and put off the fire. Add coconut to the fried mixture.( you can add jeera along with coconut).

7. Now grind this fried mixture with coconut and tamarind. Use little water while grinding.

8. Keep a bigger pan on the fire. Add a spoon of oil and heat.
9. Add 1/2 Tea spoon of  mustard seeds, channa dal and urid dal. Let the mustard splutter.
10. Add Ingh and curry leaves. Add cooked vegetables and cooked dal.
11. Add required salt, turmeric powder and mix it well. Let it boil for 1 to 2 minutes.

12. Add grond coconut mixture and mix it well. Add water if it requires. Let it boil for 2 to 3 minutes.
13. Boil it nicely and shift the Huli -Tovve to a serving bowl.
14. Add cut coriander and a spoon of ghee.
15. Serve it with the main dish you have prepared.  It taste excellent with Hot rice and a spoon of ghee.

Note : 

You must boil the Toor dal and vegetables nicely.
Adding jaggery is optional. ( I have not added)
Adding jeera also optional.
The curry consistency should be thick to get the better taste. ( Adding more water making the curry little more liquid type is also optional).
Using Red pumpkin, Ridge gourd and Field beans gives the best taste. (Cook field beans along with toor dal).
Time : 20 minutes
Serves : 4