Aloo Gedde Huli
Eerulli Aloo Gedde Huli
- Pressure cooker
- Medium Sized Pot
- Stainless Steel Ladle
- 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:
Frequently Asked Questions
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WHY SOUTH INDIAN?
South India is home to millions of people who have been vegetarians for more than 2000 years. I want to bring the richness of that to your kitchens and hope it makes you as happy as I am.
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While primary intention is to teach, websites, hosting a class all takes money. So I, along with the hosts have tried to keep the costs at a minimum. You can get the details by emailing me at firstname.lastname@example.org.
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Who is this for?
You’re Not Alone. And I’m Here to Help!
This is class is primarily for those who already are vegetarian or want to adopt that lifestyle. Very few other cuisines offer the kind of diversity that a South Indian Vegetarian kitchen does and I want to bring that to those who are passionate about being vegetarian and help enrich their lives.
This is of course not to discourage anyone who wants to expand their options to include vegetarian food without giving up meat. I respect it, is your choice.
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If you have the passion for vegetarian food, I am here to teach you how to bring in South Indian Vegetarian into your life and home.