Ridge gourd(Heerekaayi) HuLithovve

HuLi thovve( Actually pronounced as ‘HuLdovve’) is a dish generally prepared with pumpkin, though it can also be made with ridge gourd.


1. Pumpkin or a medium sized Ridge gourd- Cut into 1 inch X 1 Inch pieces, 2 cups
2. Toor Dal- 1 cup
3. Turmeric Powder- 1/4 Tsp
4. Oil- 1 Tsp( to cook the dal)
5. Tamarind- 1 Tsp paste or water from about a lemon sized ball
6. Ghee/ Oil- 2 Tsp( for tempering)
7. Curry Leaves- a Sprig
8. Mustard seeds- 1/2 Tsp
9. Asafetida- a Pinch
10. Jaggery- 1 Tsp
11. Salt- To taste

Roast the following ingredients, except the bengal gram, with a drop of oil. Cool. Powder everything together-
1. Fried bengal gram( Hurigadale)- 1 Tbsp
2. Red chilies- 5 to 6
3. Cinnamon- 2 inch piece, broken
4. Cloves- 2
5. Coriander seeds- 1 Tbsp
6. Fenugreek seeds- 1/4 tsp
7. Grated dry coconut- 2 Tbsp


Cook the dal with a tsp of oil, and turmeric powder. Cook the vegetables till just done, with some salt. Pumpkin mushes up if cooked too much, so it needs to cook separately. Mix the two together and heat on a low flame. Add the tamarind, salt, jaggery and the masala powder. Stir well. Make a tempering of the mustard seeds, curry leaves and asafetida in ghee or oil. Add to the hulithovve. Simmer for a few minutes. Serve hot with rice and ghee.


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