Badanekayi-Eerulli Huli
(from Nandini’s recipe box)
Source: http://www.monsoonspice.com/2009/09/badanekayi-eerulli-huli-this-is-my.html
Categories: sambar/Curry/Huli
Ingredients
- 1 medium Onion, chopped into 1/2 inch squares
- 1 medium sized Eggplant, chopped into 1 inch cubes
- 11/2 cups cooked Toor Dal
- 3 tbsp fresh/frozen grated Coconut/desiccated unsweetened Coconut/Coconut Powder
- 3/4 tsp Tamarind Paste (Adjust acc to taste)
- 2 tsp Jaggery or Brown Sugar (Adjust acc to taste)
- Salt to taste
- For Huli Masala Powder:
- 2 inch Cinnamon
- 1 tbsp Chana Dal/Split Bengal Gram
- 2 tbsp Coriander Seeds
- 4-6 Dry Red Chillies (Adjust acc to taste)
- A small pinch of Hing/Asafoetida
- 1 tsp Oil
- For Tadka/Tempering:
- 1 tsp Mustard Seeds
- A spring of fresh Curry Leaves
- 1/2 tsp Turmeric Powder
- A pinch of Hing/Asafoetida
- 1 tbsp Oil
Directions
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Heat a tsp of Oil in a pan and add all the ingredients listed under Huli Masala Powder. Fry it on low to medium flame until fragnant, about 2 mins. Let them cool before you grind them to fine powder.
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Now add grated coconut to this masala powder and grind to smooth paste adding very little water. Keep it aside till needed.
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Heat oil in a deep pan and add mustard seeds. When mustard starts to pop and splutter, add hing, turmeric powder and curry leaves.
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Immediately add onions, eggplants, and about 1½ cups of water.Cover the pan with lid and cook until eggplants are tender, about 7-8 mins, on medium flame.
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Next add the coconut paste, cooked toor dal and salt to taste and bring the whole mixture to gentle boil.
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Add tamarind paste, jaggery and adjust the seasonsings. And cook for 2-3 minutes for all the flavours to blend well.
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Serve this delicious Badanekayi-Eerulli Huli with rice, papad/chips and a dollop of Ghee and enjoy.
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Notes:
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The consistency of Huli is very thick as compared to Samabr. So make sure that you drain the water from dal before adding with the vegetables. Also, make sure that you use very little water when grinding the coconut paste.
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Vani suggests that you can also use the combinations of other vegetables like onion and potato, chayote and balck eyed beans, green leafy vegetables, cabbage and beans.