Nugge kayi ( Drumstick ) Huli

Nugge Kayi ( Drumstick) Huli

Huli is Sambar. This huli is so different in taste. Drumstick leaves are also used in this huli along with the drumsticks. This huli goes well with plain rice, dosas, idlis, upma , adai and ven pongal. A real aromatic huli.


Boiled Toovar dhal – 1/2 cup

Chopped drumsticks – 10 to 12 pieces

Cleaned and washed drumstick leaves – 2 handfuls

Thick tamarind extract – 1/2 cup

Salt to taste

Grated jaggery – 2 teaspoons

Roast in oil and grind to a fine paste

Oil – 1 tablespoon

Cinnamon – 1 small piece

Cloves – 1

Coriander seeds – 2 tablespoons

Channa dhal – 1 tablespoon

White sesame seeds – 1 teaspoon

Grated coconut – 2 tablespoons

Bydagi red chillies – 6 ( Can also use Kashmiri red chillies )

Chopped small onions – 4

Chopped tomato – 1

Chopped cashew nuts – little

( Roast all  the above mentioned ingredients to a golden colour in oil. Transfer to a plate. Cool. Blend to a fine paste with little water. )

To Season

Ghee – 1 tablespoon

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Jeera – 1 teaspoon

Broken red chilli – 1

Asafoetida powder – 1/4 teaspoon

To Garnish

Finely chopped curry leaves – little


Heat a pan. Add some water. Once the water starts to boil add the chopped drumsticks. Cook on medium flame.  Once the drumsticks are cooked add the washed drumstick leaves. Cook on sim flame for 3 minutes. Add the tamarind extract. Boil on sim flame for 3 minutes. Add the boiled dhal,salt to taste and grated jaggery. Cook on sim flame for 3 minutes. Add the ground paste. Cook on sim flame for 3 minutes. Switch off the stove. Season and garnish. Mix well and serve hot.

Chef’s aTips

1) Do not make the huli very watery. Tastes good if it is thick.

2) If the huli becomes a little thick,dilute it with little boiling hot water.




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