Tuesday, March 27, 2012

Huli Tovve


Tovve is nothing but dal in Kannada. There are different versions of tovve. There is the normal tovve, then there is the sihi tovve which is sweet and there is huli tovve which, as per the name is sour and spicy. This spicey stew is usually served in auspicious occasions like weddings and festivlas. It makes a delectable accompaniment to both, rice and rotis. Spices like cinnamon, and cloves bring a flavour and aroma of their own while jaggery and coconut add a dash of sweetness to balance out the tangy tangy tamarind.


Huli Tovve Recipe:
Preparation time: 15min
Cooking time: 20min
Serves- 4

Ingredients:
Toor dal or pigeon peas- 1 small cup
Ridge gourd- 1 large, peeled and cubed
Oil- 1/4 tsp
Turmeric- 1/4tsp
Tamarind pulp, 2tbsp
Jaggery- 1 tsp
Salt- to taste
For the spice mix:
Oil- 1/2tsp
Channa dal or bengal gram- 1 tbsp
Urad dal- 1 tbsp
Coriander seeds- 3tbsp
Cinnamon- 1" piece
Clove- 1
Marathi moggu- 1 (optional. But recommended)
Fenugreek seeds or methio- 1/4 tsp
Red chillies- 4-6, torn
Freshly grated coconut- 4tbsp
For the seasoning:
Ghee or oil- 2tsp
Mustard- 1tsp
Asafotida or hing- 1 pinch
Curry leaves- 8-10


Method:

  • Pressure cook, pigeon peas and cubed ridge gourd with oil and turmeric for 5 whistles or till done and keep aside.
  • For the spice mix, Heat oil in a separate pan and add the fenugreek seeds and fry till they are brown. Add the cinnamon, cloves and marathi moggu if using and fry for min.
  • Add the dals and fry till they turn brown. Stir in the coriander seeds and red chillies and fry for two min till the chillies are crisp.
  • Take off the heat allow the mixture to cool completely.
  • Grind the mixture to a fine powder in a blender. Later add the grated coconut along with some water and blend to a fine paste.
  • Take the cooked dal mixture in a thick bottomed vessel and add the tamarind paste, salt and Jaggery and bring the mixture to a boil.
  • Add the ground mixture and allow the dal to simmer for five min and take off the heat.
  • Heat oil in a separate pan and add the mustard seeds. Once they pop, add the curry leaves and hing and saute till the curry leaves turn crisp. Take off the heat and add the seasoning to the prepared tovve and Serve hot with rice


16 comments :

  1. I've never heard of this before...but it looks amazing! And I agree with Vimitha...it would be fantastic with dosa!

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  2. The flavors in this sound just incredible!

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  3. Wholesome and delicious! It's my favorite kind of gravy..

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  4. I make this too.., but i have never thought of making it with ridge gourd, luckily i have a ridge gourd at home, i will try this out and tell you

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  5. awesome..it luks very tasty n yummy too..loved it....:-)
    Maha

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  6. this dal with subzi looks so great. so nutritious in a one dish. love it

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  7. Very delicious dal..Bookmarking it..

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  8. oh yummy! This dhal looks so deep with flavours and spices.

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  9. So yummy n tempting dish, looks so delicious.

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  10. I can never get enough pulses, lentils. Your recipe looks mouthwatering. Thanks for sharing.

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  11. Awesome huh. first time saw this kind of dish but i think its delicious!
    cheers for the Great Job!

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  12. Love the combo of lentils and ridge gourd....dal looks yum....ultimate comfort food...how r u? I think u r here in Ban....i left mail in fb some days back....

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