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Welcome to my blog! Here you will find the recipes that I have tried in my kitchen and tested on my family.
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Tuesday, January 19, 2010

Heerekai Huli towe/ Chinese Okra Dal



"Heerekai Huli towe" is one of favourite towe's and my mom makes it perfect and tasty.Here I have tried to reach her level, but can never match Mom's cooking. For this the Heerekai/Chinese Okra should be fresh and tender, so it gives a nice taste. It can be substituted with any other vegetable, I even do it with Cabbage. Its a thick Dal, so it goes well with Chapati/ Rice. If eating with Rice add a spoon of peanut oil and it tastes yummy! but if you are dieting you can skip that, simple.

This post is to one of my Good, First and Family friend in USA. She always calls me and prepares this recipe when she wants to make it. On her demand I am putting this Recipe, Here you go Shilpa.

Ingredients:

1/2cup Toor Dal
1 big Heerekai/Chinese Okra
1tsp Tamarind paste
1tsp Rasam Powder
a little jaggery

For Tempering:
1tsp Oil
1/2tsp Mustard seeds
1/2tsp Urad dal
3-4 curry leaves
a pinch hing
Method:

Pressure cook the Dal for 3 whistles. Peel the Chinese okra and cut into cubes and cook in a boiling water for couple of minutes till its cooked.[It can be pressure cooked but it melts by the time the Dal is done]. With a little water add the cooked Dal, rasam powder, salt to taste, tamarind paste, jaggery and boil for few minutes and add the tempering and serve hot.

7 comments:

  1. I Love to try diff versions of dal. This looks wholesome!

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  2. I make it similar but I don't add rasam powder ... I add slit green chillies and make it yellow instead of red. We call this type of dal bolu hulli :)and usually make it with Okra(ladys finger)This is my fav too .... can eat it any time of the day :)

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  3. ya the one you are mentioning, i also do, but usually with moong dal.Since we add tamarind it will be good with some rasam powder.

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  4. Thank u so much for the recipe. My tovve never looked red in color and never tasted good even though it looks simple:(.Good capture too.

    ReplyDelete
  5. Thanks shilpa for leaving your comments. I am happy you saw this post.

    ReplyDelete
  6. Soumya, like your new template.Looks cheerful and warm like our weather here :-)
    Did not know heerekai was called chinese okra. This recipe new to me.

    ReplyDelete
  7. heerekayi hulitovve - yum...its been a while since i made some, ur version is slightly different..will surely try it sometime, thanks for sharing soumya..

    ReplyDelete

Its so nice of you to take time and leave a note for me, i appreciate it.I hope u have a wonderful day!

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