Herekai huli is a delicious south Indian curry to enjoy with rice, it is prepared with tur dal and ridge gourd, a tasty and nutritious curry. Coconut, and dry coconut is added in preparation with other simple spices, which taste delicious when served with rice. Do try and enjoy with hot rice.
To pressure cook –
Tur dal – 1/2 cup
Ridge gourd – 1 medium (peeled and chopped into medium pieces)
To grind –
Coconut – 1/4 cup (grated)
Coriander – 1 tbs
Chana dal – 1 tsp
Urad dal – 1 tsp
Cinnamon – 1 or 2 small pieces
Dry chilies – 5 to 6 no’s (adjust to your taste)
Asofoietida (hing) – 1/4 tsp
Turmeric powder – 1/4 tsp
Dry copra – 3 tbs
Tomato – 1 medium chopped
Tamarind – 1 marble size
Salt to taste
Oil to fry
Soak tamarind in lukewarm water for 10 min, when it is soft squeeze it, remove the waste from it and keep ready.
Heat a pan by adding little oil in it, when it is hot add chana dal, urad dal, fry until it turns to golden in colour, in a medium flame, then add coriander, cinnamon and chilies.
Fry until coriander turns to light brown, (take care not to over roast any ingredient as it spoils the taste of the curry).
Add coconut and fry for a while, add turmeric powder, hing and switch of the flame, allow it to cool.
Rinse dal and gourd in water. Pressure cook tur dal by adding 1 cup of water to cook, Pressure cook it for 1 or 2 whistles. Then add ridge gourd, cook until it is done with dal mixture.
Bring the dal mixture to boil by adding salt to taste, add chopped tomatoes into it,
Add fried ingredients in a mixer jar, grind it to a coarse paste.
Add it into the boiling dal mixture, combine the curry to a medium thick in consistency,add tamarind juice.
Fry dry copra with little oil until aromatic (take care not to burn or over roast it.) Make a dry powder.
Finally add it to the curry, bring it to boil for 2 or 3 min and remove from the flame.
Delicious Herekai huli is ready to enjoy with hot rice.