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A traditional South Indian curry from Karnataka featuring tender Mangalore cucumber in a tangy tamarind and sweet jaggery gravy, thickened with a freshly ground coconut and spice masala. A perfect comfort food with steamed rice.
For 4 servings
Cook the Dal
Roast the Spices for Masala
Grind the Masala Paste
A traditional South Indian curry from Karnataka featuring tender Mangalore cucumber in a tangy tamarind and sweet jaggery gravy, thickened with a freshly ground coconut and spice masala. A perfect comfort food with steamed rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 231.11 calories per serving with 8.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Huli
Prepare the Tempering (Tadka)
Finish and Serve
This huli can also be made with other vegetables like ash gourd (boodu kumbalakayi), yellow pumpkin (sihikumbalakayi), or chayote squash (seeme badanekayi).
For a faster preparation, you can use 2-3 tablespoons of a good quality sambar powder instead of roasting and grinding your own spices.
For a different flavor profile, you can sauté one chopped onion until translucent before adding the mogekayi to the pot.
Toor dal provides essential amino acids, making this dish a great protein source for vegetarians and vegans, supporting muscle repair and overall body function.
The combination of dal, Mangalore cucumber, and coconut offers significant dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like turmeric, coriander, and cumin are rich in antioxidants that help combat oxidative stress and reduce inflammation in the body.
Mangalore cucumber has high water content, which contributes to your daily hydration needs and helps keep the body cool.
Mogekayi, or Mangalore Cucumber, is a type of field cucumber known for its mild flavor and crisp texture. If you can't find it, you can substitute it with chayote squash, ash gourd, or even regular cucumber (use the firm, less watery kind and reduce cooking time).
Yes, Mogekayi Huli is a nutritious and balanced dish. It's rich in plant-based protein from dal, high in fiber from the vegetable and lentils, and contains beneficial compounds from spices like turmeric. The use of coconut provides healthy fats.
One serving of Mogekayi Huli (approximately 1 cup or 375g) contains around 230-250 calories, making it a moderately low-calorie main dish. The exact count can vary based on the amount of coconut and oil used.
While fresh coconut is key to the authentic taste and creamy texture of huli, you can make a version without it. The gravy will be thinner. You can increase the amount of dal slightly or add a teaspoon of rice flour mixed with water to thicken the gravy.
Store leftover huli in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop before serving.
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