Frozen Vegetable/Okra Huli/Koimbu

Frozen Vegetable Huli/Koimbu

Ingredients:

• 3/4 cup thoor dhal
• 1 1/2 tsp of rasam powder(sarina pudi, malagapudi)
• 1/2 tsp of tamerind paste
• 1 tsp of salt
• 1 cup of any combination of frozen vegetable(except okra)

Garnishing ingredients:

• 1 tsp of mustard seeds
• 1 tbs of oil or ghee
• pinch of hingh(optional)
• pinch of hingh (optional)
• few curry leaves(optional)

Method:
Cook thoor dhal in a pot with plenty of water on medium heat. To reduce the cooking foam from spilling over, place a spatula in the pot. When the dhal is 3/4 cooked add the vegetable. Cook till all the vegetables and dhal are cooked well. The dhal is usually mushed and vegetable should be soft and wilted. Add the salt, rasam powder and tamerind to the pot and let it boil for a minute . Turn off the heat.
Garnish:
To garnish, heat the oil in a small spatula(or a pan), splatter mustard seeds, add hingh and turmeric. Pour the contents to the pot. Add curry leaves for flavouring.

Okra Huli/Koimbu
Method:
Cook dhal as above. Once the dhal is cooked well, add the rasam powder, salt, and tamerind. Add about 2 cups of frozen okra and continue to cook/boil till okra is tender. Garnish as above.

Cooking Tips:
Use less water or more water depending on your taste. Add 1 tsp of sambar powder(store bought) to alter the taste. It will also thicken the sauce. Alter the amount of salt, tamerind and rasam powder as per your taste.
If it is too watery, let the contents settle down for a little while. Then decant the watery portion (without the vegetables) into another small pot. Add one diced tomato, maybe a pinch of salt and rasam powder and boil the contents. Can add couple leaves of cilantro and fresh granish to spruce it up a little. Ola you have rasam to either drink as soup or eat with rice.
Serving tips:
Serve hot huli/koimbu with rice and roti's.

Majjigae Huli/More Koimbu

Majjigae Huli/More Koimbu:

Cut vegetables

Ingredients:

• 2 cups of vegetables diced like zuchini, egg plant, winter melon, cayote squash
• 1/2 cup yougurt
• 1 tsp salt
• 1/8 cup chopped cilantro

Masala:

Masala

• 3 tbs kadalae bele (channa dhal) 
• 1 tsp jeerigae(zeera, cumin) 
• 1 tsp kotambari beeja (dhaniya, coriander seeds) optional
• 4 green chillies
• pinch of hingh (optional)
• 1/8 tsp turmeric
• 1/4 cup freshly grated coconut
• 1/4 tsp methi seeds(optional)

Seasoning:

• 1/2 tsp mustard
• 1 tbs oil or ghee
• 1/4 tsp jeerigae(cumin, zeera)

Method:

Yogurt on the side

Boil and cook vegetables on medium heat in enough water to submerge the vegetables. Add salt to the cooked vegetable and lower heat. Blend or grind the masala ingredients with little water to a smooth mixture and pour it  into the cooked vegetables. Cook gently on low, till the contents comes to a single boil. The cooked contents should become thick and creamy at one boil. Remove the dish from the heat and set aside. To season, allow the mustard and cumin to splatter in hot oil and pour this to the cooked contents. When cool add the yogurt and sprinkle the cilantro and mix gently.

Cooking tips:

If the cooked contents are watery, it just means that there is too much content and that the ground masala is not sufficient. Also when it cools , everything will become more thicker and creameir. Some people prefer not to add the yogurt. 

Serving tips:

Serve with hot rice along with dhal.

 

 

Potato Onion Sambar

Potato Onion Sambar/Huli

Ingredients:

• 3/4 cup thoor dhal
• 1 1/2 tsp of rasam powder(sarina pudi, malagapudi)
• 1/2 tsp of tamerind paste
• 1 tsp of salt
• 1 cup diced potatoes
• 2 cups of whole small onions or diced onions



Blended



Roasted

• 1 large tomato (optional)

Masala ingredients:

• 4 tbs of coriander seeds(kotambari beeja)
• 2 tbs of chana dhal
• 1/2 tsp of methi seeds(menthya)
• 2 tbs of urad dhal
• 5 red chilies
• 1/2 cup of grated coconut
• 1/4 " tiny piece of cinnamon (optional)
• 2 cloves/lavanga (optional)

(Roast the coriander, chana dhal, methi seeds, urad dha. cloves, cinnamom and chilies with a drop of oil in a small pan over medium heat. Add the coconut and turn off the heat. Continue to twirl the contents of the pan for a couple of minutes. When cool, blend everything smooth with 1/2 cup of water.)

Garnishing ingredients:

• 1 tsp of mustard seeds
• 1 tbs of oil or ghee
• 1 tsp of methi seeds (optional)
• 1 pinch of turmeric

Sambar

Method:Cook thoor dhal in a pot with plenty of water( about 3 cups), on medium heat. To reduce the cooking foam from spilling over, place a spatula in the pot. When the dhal is 1/2 cooked add the potatoes and onions and the tomato. Cook till all the vegetables and dhal are cooked well. The dhal is usually mushed and the onions and potatoes should be soft. Add the salt, rasam powder and tamarind to the pot. Also add the ground masala and let the contents boil for a couple minutes. Then turn off the heat.
Garnish:To garnish, heat the oil or ghee in a small spatula(or a pan), splatter mustard seeds, add methi and turmeric. Pour the contents to the pot.
Cooking Tips: You can pressure cook the dhal. Instead of tamarind paste, you can soak real tamarind( small lemon sized) in 1/2 a cup of water for a few minutes. Squeeze the tamarind juice out and use it in the preparation above. Throw the squeezed rind out. This type of Huli/Sambar should be more liquidy. For a variation, can slightly saute the onions before addin it to the dhal to cook.
Serving Tips: Serve on hot rice with a tsp of ghee. Can be eaten with roti's, dosaes and specially with iddlies.

Huli/Koimbu from Dry Beans (Kiddney, Pinto,Channa etc)

Huli/Koimbu Grinded (Kideny, Pinto, Channa etc)
Ingredients:

• 1 1/4 cup whole beans ( kidney, pinto Channa etc)
• 1 1/2 tsp of rasam powder(sarina pudi, malagapudi)
• 1/2 tsp of tamarind paste
• 1 tsp of salt
• 1/2 cup cut/diced egg plant (or squash, cucumbers)

Masala ingredients:

• 2 tbs of coriander seeds(kotambari beeja)
• 2 tbs of chana dhal
• 1/2 tsp of methi seeds(menthya)
• 2 tbs of urad dhal
• 5 red chilies
• 1/4 cup of grated coconut

(Roast the coriander, channa dhal, methi seeds, urad dhal and chilies with a drop of oil in a small pan over medium heat. Add the coconut and turn off the heat. Continue to twirl the contents of the pan for a couple of minutes. When cool, blend everything smooth with 1/2 cup of water.)

Garnishing ingredients:

• 1 tsp of mustard seeds
• 1 tbs of oil or ghee
• pinch of hingh(optional)
• pinch of hingh (optional)
• few curry leaves(optional)

Method: Soak the dry beans over night. Next day, Rinse and cook in a pot with about 4 cups of water on medium heat. To reduce the cooking foam from spilling over, place a spatula in the pot. When the beans are is 3/4 cooked add the vegetables. Cook till all the vegetables and beans are cooked well. The bean should be soft when squeezed between your fingers and the vegetable sshould be soft and wilted. Add the blended masala, salt, rasam powder and tamarind to the pot and let it boil for a minute . Turn off the heat. Garnish:To garnish, heat the oil or ghee in a small spatula(or a pan), splatter mustard seeds, add hingh and turmeric. Pour the contents to the pot. Add curry leaves for flavouring.
Cooking Tips: It is best to pressure cook the soaked beans, otherwise it takes a long time to cook on the open range. Instead of tamarind paste, you can soak real tamarind( small lemon sized) in 1/2 a cup of water for a few minutes. Squeeze the tamarind juice out and use it in the preparation above. Throw the squeezed rind out. The Huli/Koimbu should be pretty thick and not too liquidy.
Serving Tips: Serve on hot rice with a tsp of ghee. Can be eaten with roti's, dosaes etc.

Huli/Koimbu Grinded Speciality (Varat Arachi Porachu Koimbu)

Huli/Koimbu Grinded Speciality (Varat Arachi Porachu Koimbu)
Ingredients:

• 3/4 cup thoor dhal ( or use avarae kalu, skinless avarae kalu, peas kalu, val dhal, whole green thoor, lima beans etc)
• 1 1/2 tsp of rasam powder(sarina pudi, malagapudi)
• 1/2 tsp of tamarind paste
• 1 tsp of salt
• 1 cup cut/diced vegetables(fresh beans, squash, eggplant and potatoes, spinach etc)
• 1 large tomato (optional)
• 3 or 4 whole green chilies or 1 big diced green pepper (optional)

Masala ingredients:

• 2 tbs of coriander seeds(kotambari beeja)
• 2 tbs of chana dhal
• 1/2 tsp of methi seeds(menthya)
• 2 tbs of urad dhal
• 5 red chilies
• 2 tsp of mustard seeds
• 1/2 tbs of cumin seeds (sheera)
• 4 or 5 whole black peppers
• 1/4 cup of grated coconut

(Roast the coriander, chana dhal, methi seeds, urad dhal, mustard seeds, cumin seeds, peppersand chilies with a drop of oil in a small pan over medium heat. Add the coconut and turn off the heat. Continue to twirl the contents of the pan for a couple of minutes. When cool, blend everything smooth with 1/2 cup of water.)
Garnishing ingredients:

• 1 tsp of mustard seeds
• 1 tbs of oil or ghee
• pinch of hingh(optional)
• pinch of hingh (optional)
• few curry leaves(optional)

Method: Cook thoor dhal in a pot with about 3 cups of water on medium heat. To reduce the cooking foam from spilling over, place a spatula in the pot. When the dhal is 1/2 cooked add the vegetables, tomato and the chilies. Cook till all the vegetables and dhal are cooked well. The dhal is usually mushed and vegetable should be soft and wilted. Add the blended masala, salt, rasam powder and tamarind to the pot and let it boil for a minute . Turn off the heat. Garnish:To garnish, heat the oil or ghee in a small spatula(or a pan), splatter mustard seeds, add hingh and turmeric. Pour the contents to the pot. Add curry leaves for flavouring.
Cooking Tips: You can pressure cook the vegetables and the thoor dhal together. Instead of tamarind paste, you can soak real tamarind( small lemon sized) in 1/2 a cup of water for a few minutes. Squeeze the tamarind juice out and use it in the preparation above. Throw the squeezed rind out. The Huli/Koimbu should be pretty thick and not too liquidy. You can substitute enough green chilies for red chilies (makes what we call Hasimenasinakai Porachu Koimbu) for a different twist in taste.
Serving Tips: Serve on hot rice with a tsp of ghee. Can be eaten with roti's, dosaes etc.

Huli/Koimbu Grinded (Varat Arachi Koimbu)

Raw Masala

Huli/Koimbu Grinded (Varat Arachi Koimbu)
Ingredients:

• 3/4 cup thoor dhal
• 1 1/2 tsp of rasam powder(sarina pudi, malagapudi)
• 1/2 tsp of tamarind paste
• 1 tsp of salt
• 1 cup cut/diced vegetables(fresh beans, squash, eggplant and potatoes, spinach etc)
• 1 large tomato (optional)
• 3 or 4 whole green chilies or 1 big diced green pepper (optional)

Masala ingredients:

Roasted masala

• 4 tbs of coriander seeds(kotambari beeja)
• 2 tbs of chana dhal
• 1/2tsp of methi seeds(menthya)
• 2 tbs of urad dhal
• 5 red chilies
• 1/4 cup of grated coconut

(Roast the coriander, chana dhal, methi seeds, urad dhal and chilies with a drop of oil in a small pan over medium heat. Add the coconut and turn off the heat. Continue to twirl the contents of the pan for a couple of minutes. When cool, blend everything smooth with 1/2 cup of water.)

Garnishing ingredients:

• 1 tsp of mustard seeds
• 1 tbs of oil or ghee
• pinch of hingh(optional)
• pinch of hingh (optional)
• few curry leaves(optional)

Blended masala

Method: Cook thoor dhal in a pot with about 3 cups of water on medium heat. To reduce the cooking foam from spilling over, place a spatula in the pot. When the dhal is 1/2 cooked add the vegetables, tomato and the chilies. Cook till all the vegetables and dhal are cooked well. The dhal is usually mushed and vegetable should be soft and wilted. Add the blended masala, salt, rasam powder and tamarind to the pot and let it boil for a minute . Turn off the heat. Garnish:To garnish, heat the oil or ghee in a small spatula(or a pan), splatter mustard seeds, add hingh and turmeric. Pour the contents to the pot. Add curry leaves for flavouring.

Cooking Tips: You can pressure cook the vegetables and the thoor dhal together. Instead of tamarind paste, you can soak real tamarind( small lemon sized) in 1/2 a cup of water for a few minutes. Squeeze the tamarind juice out and use it in the preparation above. Throw the squeezed rind out. The Huli/Koimbu should be pretty thick and not too liquidy.

Serving Tips: Serve on hot rice with a tsp of ghee. Can be eaten with roti's, dosaes etc.

Huli/Koimbu Plain

Huli/Koimbu Plain

Ingredients:


Cut vegetables

• 3/4 cup thoor dhal
• 1 1/2 tsp of rasam powder(sarina pudi, malagapudi)
• 1/2 tsp of tamerind paste
• 1 tsp of salt
• 1 cup cut/diced vegetables(fresh beans, squash, eggplant and potatoes, spinach etc)
• 1 large tomato (optional)
• 3 or 4 whole green chilies or 1 big diced green pepper (optional)

Garnishing ingredients:

• 1 tsp of mustard seeds
• 1 tbs of oil or ghee
• pinch of hingh(optional)
• pinch of hingh (optional)
• few curry leaves(optional)

Method:
Cook thoor dhal in a pot with plenty of water( about 3 cups), on medium heat. To reduce the cooking foam from spilling over, place a spatula in the pot. When the dhal is 1/2 cooked add the vegetables, tomato and the chilies. Cook till all the vegetables and dhal are cooked well. The dhal is usually mushed and vegetable should be soft and wilted. Add the salt, rasam powder and tamarind to the pot and let it boil for a minute . Turn off the heat.


Huli/Koimbu

Garnish:
To garnish, heat the oil or ghee in a small spatula(or a pan), splatter mustard seeds, add hingh and turmeric. Pour the contents to the pot. Add curry leaves for flavouring.

Cooking Tips: You can pressure cook the vegetables and the thoor dhal together. Instead of tamarind paste, you can soak real tamarind( small lemon sized) in 1/2 a cup of water for a few minutes. Squeeze the tamarind juice out and use it in the preparation above. Throw the squeezed rind out. Do not make the Huli/koimbu too watery. If you have too much watery content, decant the watery portion into another small dish. To this add some chopped cilantro and use as rasam or soup.
Serving Tips: Serve on hot rice with a tsp of ghee. Can be eaten with roti's, dosaes etc.