Cucumber Huli

This is an interesting combination for a huli. It is a popular pick when we are running low on other vegetables. The trick is to make sure you don’t overcook the cucumber.

Cucumber Huli

Recipe by Shanta Rao
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Toor Dal : 1 cup

  • Cucumber : 1 large

  • Coriander Seeds (Dhania) : 3 tablespoons

  • Cinnamon (Dalchini) : 1 piece

  • Turmeric (Haldi, Arshna) : 1/4 teaspoon

  • Fenugreek (Methi) : 1 teaspoon

  • Cumin seeds (Jeera) : 2 teaspoons

  • Asafoetida (Hing) : 1/4 teaspoon

  • Red Chillies : 6 – 8

  • Curry Leaves : 10 – 15 leaves

  • Mustard seeds (Rai, Sasve) : 1/2 teaspoon

  • Fresh Grated Coconut : 4 tablespoons

  • Tamarind paste : 2 teaspoons

  • Salt to taste :

  • Vegetable Oil : 4 tablespoons

Directions

  • Cut the cucumber into 3/4 inch cubes. Do not peel the cucumber, just wash thoroughly before use.
  • Cook the toor dal in a pressure cooker.
  • Cook the cucumber in a cup of water in a saucepan until it is almost cooked. When the cucumber is half boiled, add salt, tamarind paste and turmeric powder.
  • Grind coriander seeds, cinnamon, fenugreek, cumin seeds, red chillies and fresh coconut together. Add the powder to the cucumber.
  • Add the dal to the cucumber and let it boil for a few minutes.
  • In a pan, heat about 2 tablespoons of oil. Add mustard.
    After the mustard pops, add asafoetida and curry leaves.
  • Add the seasoning to the huli.