All these recipes of puDis are my mother's and I have been following this ever since I started cooking. Many people say they don't like cinnamon in huLi puDi. But those who say so also have enjoyed my huLi a lot. Actually it does give a special flavour to the dish.
Many people do not add dry coconut to the masala saying that the coconut has a tendency to get stale fast and hence the huLi puDi doesn't last long. But the fact is that the dry coconut should be really dry. It should not have any moisture content in it. That is why we have to roast it in a pan, or microwave for one to two minutes till it becomes crisp. We have to take care that it doesn't get over roasted. So, here goes the recipe.
Ingredients:
Red chilies 3 cups (Byadagi) 2 cups (if Guntur)
Oil for roasting 2 teaspoons
Gram dal 2 tablespoons
Cinnamon 10 gms
Cloves 2
Menthya/Methi seeds 1 teaspoon
Dry coconut, grated 1 cup (grated)
Procedure:
Dry roast gram dal till golden brown along with cinnamon and clove and keep aside.
Dry roast coriander seeds and menthya seeds separately till golden brown.
Put oil in kadai and roast red chillies till they sound dry and light.
Roast grated dry coconut taking care that it doesn't get burnt, as it has tendency to get over roasted with even a little excess heat.
Run all the ingredients except dry coconut in a mixture, to a fine powder. Then add dry coconut and run the mixer again.
Store the powder in air tight jar.
Hi, can you please tell me the difference between HuLi and saaru. I thought both were the same :(
ReplyDeleteHow different is the preparation for Saaru different from Huli. Based on that I need to prepare the powder.
Thanks,
Sowmya
Saaru has less dal (togari beLe) and so it is thin. HuLi has more dal and is thick and has one or more vegetables added to it.
ReplyDeleteBoiled and squeezed tomatoes along with tamarind paste give a better taste for saaru.
Please let me know if you need more details. Please give the feedback if saaru and huLi turn out tasty :)