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

Servings 8 servings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 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

Instructions

  • 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.
Calories: 300kcal
Course: Recipe
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