Did anybody ready it as Maggi Hullie by any chance.. It's ok if you have read it that way. This recipe is also called as Curd Sambhar, literally translating it in english....
Traditionally, this is prepared from Green Pumkin. But I, experimented it with Bhindi and it was just finger liking good. Wanna try... here is the recipe.
preparation time 10mins, cooking time 10mins
Take 1/4 kg bhindi. Wash them, pat them dry. Cut them into small peices.
Grind the below ingredients with as much less water possible:
add a tbsn jeera
5-6 chillies
1 md cup grated coconut (can be eliminated)
pinch of turmuric
1 tspn salt
1 tspn dhaniya powder
pinch of hing
1 tspn rice or rice flour (to make a thick paste)
8 - 9 curry leaves
1 small bunch corriander
Now take a non stick kadai. Add 2tbsn oil, once it's warm, add mustard, allow it to splutter, then add jeera, add the bhindies now and ensure that they are 1/2 cooked with the oil. Now add the grinded mixture and ensure the bhindies are completely cooked. They should take the flavour of the grinded mixture.
If you want, you can actually, use this as a very good curry to have it with chapaties or with poori, else you can continue with the hullie that we are preparing.
Now on a low flame, add the curd and stir slowing. Ensure the curd is mixed with the other ingredients well. Dont bring it to boil, but, see that the curd leaves the water. This is a positive sign for eating.
This hulli can be relished with Raji mudde and hot rice.
Traditionally, this is prepared from Green Pumkin. But I, experimented it with Bhindi and it was just finger liking good. Wanna try... here is the recipe.
preparation time 10mins, cooking time 10mins
Take 1/4 kg bhindi. Wash them, pat them dry. Cut them into small peices.
Grind the below ingredients with as much less water possible:
add a tbsn jeera
5-6 chillies
1 md cup grated coconut (can be eliminated)
pinch of turmuric
1 tspn salt
1 tspn dhaniya powder
pinch of hing
1 tspn rice or rice flour (to make a thick paste)
8 - 9 curry leaves
1 small bunch corriander
Now take a non stick kadai. Add 2tbsn oil, once it's warm, add mustard, allow it to splutter, then add jeera, add the bhindies now and ensure that they are 1/2 cooked with the oil. Now add the grinded mixture and ensure the bhindies are completely cooked. They should take the flavour of the grinded mixture.
If you want, you can actually, use this as a very good curry to have it with chapaties or with poori, else you can continue with the hullie that we are preparing.
Now on a low flame, add the curd and stir slowing. Ensure the curd is mixed with the other ingredients well. Dont bring it to boil, but, see that the curd leaves the water. This is a positive sign for eating.
This hulli can be relished with Raji mudde and hot rice.
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