Aloo Gedde Huli


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5 from 1 vote

Eerulli Aloo Gedde Huli

Eerulii(Onion), Aloo Gedde(Potato) Huli is one of my most favourite Hulis as it has the vegetable I love - potatoes! Most Hulis contain a yellow dal, preferably Toor Dal. But you can use any dal you can find locally. The point is to get some protein rich lentil into the dish. Lentils also make the Huli thick and creamy when cooked well. The vegetables you want in the Huli is your choice. In this one we use onions and potatoes. You can add more vegetable,s switch them with greens. Add some beans with the veggies. Each of these pulses and veggies bring their own unique flavour to the Huli, while the base technique and spice mix remains the same for each of the Hulis. Come let us cook this Huli.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, veg curry, vegetable stew
Cuisine: Indian, Karnataka Cuisine, karnataka food, South Indian
Keyword: Eerullii Aloo Gedde Huli, Huli, huli pudi, vegetable curry, vegetable stew
Servings: 4 people
Calories: 364kcal


  • Pressure cooker
  • Medium Sized Pot
  • Stainless Steel Ladle
  • Knife
  • Cutting Board
  • Medium sized Bowl
  • Small Bowl


  • 3 piece Yellow Onion Medium sized
  • 3 piece Potatoes Medium Sized
  • 30 gram Tamarind Pulp. If you have a paste, then use ¾ table spoon of the paste instead.
  • 100 gram Toor Dal Or any popular local lentils you can.
  • 1 tsp Turmeric powder
  • 2 tbsp Refined Oil
  • 30 gram Jaggery If you do not have Jaggery, you can use brown sugar instead.
  • 50 gram Huli Pudi Check out how to make Huli Pudi here:
  • 10 gram Brown Mustard Seeds


Prepare the Vegetables and Lentils

  • In this Huli we will use Onions and Potatoes. So we will skin them,cut them into cubes and transfer them to a small bowl.
  • Keep the Tamarind in a small bowl and pour hot water on it. Keep it aside to cook in the hot water.
  • Take the lentil in the pressure cooker, wash it once.
  • Add water to stand 2 inches over the lentils. Add 1 table spoon of oil and the turmeric. Close the lid of the pressure cooker and cook it till 1 whistle from the cooker. You could also boil it in an open pot till the lentils are soft and cooked.
  • While cooking it in an open pot, keep in mind that some lentils need to be soaked for a few hours or overnight as some of them can be tough to cook soft without a soak.

Cook the Huli

  • Pour the cooked lentils onto a medium sized pot, keep on a medium heat. Let it come to a boil.
  • Add the vegetables. Salt to taste. Boil for 5 minutes. Make sure there is at least 3 inches of water over the vegetables and the lentils.
  • Squeeze the pulp of the tamarind that you had kept aside. Make sure to take out all the tamarind seeds and fiber out. Pour the water with the pulp into the pot. Add the Jaggery. Boil for 5 minutes. on a slow heat.
  • Now add the Huli Pudi and boil for another 10 minutes on a slow flame. Then switch it off the heat.
  • Now take 1 table spoon of oil in a Stainless Steel Ladle. Keep the ladle on medium flame. Once the oil heats up, add mustard seeds. Let it splutter, then add hing. Let that roast for another 5 seconds. Pour that into the Huli and use the same ladle to mix it well into the Huli.
  • Your Eerulli Aloo Gedde Huli is Ready. ENJOY! (Best served with Steamed Rice:


Calories: 364kcal | Carbohydrates: 58g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Sodium: 50mg | Potassium: 899mg | Fiber: 11g | Sugar: 16g | Vitamin A: 107IU | Vitamin C: 41mg | Calcium: 97mg | Iron: 7mg

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