Karnataka Special Huli Tovve Recipe
A Hearty, Flavorful South Indian Curry
Huli Tovve is a beloved dish from Karnataka, offering a taste of traditional South Indian flavors that are sure to transport you to the heart of a festive wedding meal. This delightful dish, often served during weddings, is a variation of sambar made with a rich blend of mixed vegetables, ground spices, and a touch of jaggery for a unique sweet-savory balance. The addition of peanuts enhances its flavor, giving it a satisfying crunch and depth. This vegetarian dish, bursting with diverse flavors, is best enjoyed with a bowl of steamed rice and crispy Elai Vadam.
Cuisine: South Indian (Karnataka)
Course: Lunch
Diet: Vegetarian
Ingredients for Huli Tovve
| Ingredients | Quantity |
|---|---|
| Mixed vegetables (such as french beans, carrots, pumpkin, potatoes) | 1 cup |
| Raw Peanuts (Moongphali) | 1/4 cup |
| Arhar Dal (Split Toor Dal) | 1/2 cup |
| Salt | To taste |
| Jaggery | 1 tablespoon |
| Fresh coconut (grated) | 1/4 cup |
| Dry Red Chillies | 6 |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | As required |
Preparation Time
10 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the dal and vegetables:
- Begin by washing and soaking the toor dal for at least 10 minutes while you prepare the vegetables.
- Wash and chop the mixed vegetables (carrots, french beans, pumpkin, and potatoes) into small pieces, making them easy to cook.
- In a pressure cooker, add the soaked toor dal, mixed vegetables, and raw peanuts. Cook the mixture until the cooker releases 3-4 whistles.
-
Prepare the ground paste:
- While the dal and vegetables are cooking, dry roast the urad dal, chana dal, cinnamon stick, and dry red chillies in a pan over medium heat. Continue roasting until they turn light golden and aromatic.
- Add the grated coconut to the roasted mixture and continue roasting for another minute to blend the flavors.
- Once the mixture has cooled, grind it into a smooth paste using a little water as needed. Set this aside for later.
-
Combine and cook the Huli Tovve:
- After the cooker cools down, open the lid and add the freshly ground paste to the cooked dal and vegetable mixture.
- Pour in 2 cups of water, season with salt, and add jaggery to taste. Stir well and bring the mixture to a boil. Cook on a high flame until the Huli Tovve thickens to your desired consistency. Stir occasionally to prevent it from sticking to the bottom.
-
Temper the curry:
- In a small tadka pan, heat the oil over medium heat.
- Add mustard seeds and allow them to crackle. Once the mustard seeds pop, add the dry red chillies and curry leaves. Fry them until the curry leaves crisp up and the red chillies release their flavor.
- Pour this tempering mixture over the boiling Huli Tovve and give it a final stir to incorporate the flavors.
-
Serve:
- Serve the Huli Tovve hot with freshly steamed rice and a side of crispy Elai Vadam for the perfect South Indian meal. Enjoy the delightful blend of spices, sweetness, and savory goodness in each bite.
Tips & Variations:
- If you prefer a spicier version, increase the number of dry red chillies or add a pinch of ground black pepper to the ground paste.
- You can also add a variety of vegetables like bottle gourd, okra, or brinjal to make the dish even more colorful and flavorful.
- Adjust the amount of jaggery to suit your personal preference for sweetness. Some people prefer a more pronounced sweetness, while others may want a more subtle touch.
Huli Tovve is not just a meal; it’s an experience. Its combination of earthy lentils, crunchy peanuts, and the richness of freshly ground coconut paste creates a comforting yet flavorful dish that’s perfect for any occasion. Whether you’re preparing it for a festive gathering or simply want a wholesome vegetarian dish for lunch, this Karnataka special will surely win hearts at your dining table.
