- Advertisement -
Recipe for Huggi
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Ingredients
Huggi(kara pongal) recipe ingredients
- Raw rice- 1/2 cup
- Split green gram/moong dal- 1/2 cup
- Cinnamon- 2″ piece
- Cloves- 6 nos.
- Cardamom- 2 nos.
- Turmeric powder- 1/4 teaspoon
- Grated coconut- 1/2 cup
- Salt- 1 teaspoon adjust to taste
Tamarind gojju ingredients
- Tamrind- Big Lemon sized
- Jaggery- Medium mango sized
- Green chillies- 3 nos.
- Ginger- 2″ piece
- Salt- 1 teaspoon adjust to taste
Seasoning ingredeints
- Mustard seeds- 1/2 teaspoon
- Curry leaves- few
- Cooking oil- 1 teaspoon
Instructions
Preparation
-
Deseed cardamoms and powder them finely. Slit green chillies and chop ginger finely.
-
Soak tamarind in a cup of water for about 15 minutes, extract thick juice and discard the residue. Keep it aside.
Method
-
Mix rice and split green gram lentil together. Wash and drain the water. Add 3 cups of water to it and let it cook on medium flame.
-
When rice, lentil is half cooked, add cinnamon, cloves, cardamom powder, turmeric powder and salt.
-
Keep on stirring until the water dries off and then add grated coconut. Mix well.
Tamarind gojju preparation
-
Add thick tamarind extract, jaggery, slit green chillies, ginger and salt in to a vessel. Let it boil in medium flame.Once the tamarind gojju thickens and becomes like syrup, switch off the flame.
-
Heat a seasoning pan adding oil, mustard seeds and curry leaves. When mustard seeds splutter
-
add seasoning to tamarind gojju.Tamarind gojju is ready.
-
Serve Huggi (kara pongal) with tamarind gojju/huli gojju and enjoy it’s yummy taste.
Note:
-
As huggi is plain without any spiciness, tamarind gojju should be tangy, sweet and spicy. So add jaggery and green chillies as recommended.
-
Once the rice and lentil gets cooked, keep stirring to avoid sticking at the bottom.
-
The consistency of huggi should be mushy, so add more water if needed.
- Advertisement -
