Southekayi Huli

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Recipe

Ingredients

1 cup	sliced cucumber
1/2 cup	toor dal (pigeon peas)
1 cup	water
1 tablespoon	tamarind pulp
1 teaspoon	jaggery
1 teaspoon	salt
1 teaspoon	turmeric powder
2 tablespoons	grated coconut
2 teaspoons	coriander seeds
1 teaspoon	cumin seeds
4-5	dried red chilies
1 teaspoon	mustard seeds
1 pinch	asafoetida
1 sprig	curry leaves
1 tablespoon	cooking oil

Instructions

1. 1 Wash and soak the toor dal in water for 30 minutes.
2. 2 In a pressure cooker, add soaked toor dal, sliced cucumber, turmeric powder, and 1 cup of water.
3. 3 Pressure cook for 2-3 whistles until the dal is soft.
4. 4 In a pan, dry roast the coriander seeds, cumin seeds, and dried red chilies until aromatic.
5. 5 Grind the roasted spices with grated coconut and a little water to form a smooth paste.
6. 6 Add the ground paste to the cooked dal and cucumber mixture.
7. 7 Add tamarind pulp, jaggery, and salt to the mixture and bring it to a boil.
8. 8 In a separate pan, heat oil and add mustard seeds. Once they splutter, add asafoetida and curry leaves.
9. 9 Pour the tempering over the huli and mix well.
10. 10 Simmer for 5-10 minutes to allow the flavors to meld.