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. )
Ghee – 1 tablespoon
Oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Jeera – 1 teaspoon
Broken red chilli – 1
Asafoetida powder – 1/4 teaspoon
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.
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.