Hulipaya is a flavourful Protein Rich green from Udupi Cuisine . Lentils and spinach are seasoned with sambar powder , the curry is a perfect balance of flavors with tamarind and jaggery. I had posted a complete spread from this cuisine and we had loved this Satvik meal .
Since the past two days I have been posting recipes from this Thali under the theme Regional Cuisine from a Country. I began with Rasam or Saaru, the next day it was a lovely side dish made with beans and dumplings , Beans Parappu Usili and today we have a very delicious green .
This Udupi Style Spinach is so flavourful that I was surprised to see my niece enjoying it in spite of not being fond of this green. . It is seasoned with sambar powder and to give it a tarty flavor tamarind is used . Interestingly jaggery is used to cut down the tartness and the complete dish is balanced . Now do you think there could be anyone who would not like such a delicious flavourful dish !
Hulipalya ( Red Gram with Spinach )
400 gms spinach chopped
3/4 cup pigeon pea daal
1/4 tsp turmeric powder
1 tbsp sambar powder
1 tbsp grated jaggery
Few curry leaves
2 tbsp Fresh Coconut , grated
11/2 tsp tamarind
1 tbsp ghee
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp asafoetida
3 green chillies
Soak tamarind in warm water for 5-10 minutes, squeeze out the juice and keep aside .
Heat ghee in a pressure cooker .
Add mustard seeds , let splutter .
Add fenugreek seeds , asafoetida and green chillies .
Add spinach , washed daal and turmeric powder . Sauté till the spinach wilts .
Add 3 cups water and cook for 10 minutes on slow flame after the cooker reaches full pressure .
Open the cooker after the pressure is released , churn the spinach with a blender .
Add tamarind juice and salt .
Boil for 5 minutes and then add sambar powder , jaggery and curry leaves.
Add coconut and stir .
Remove from heat and serve .
Here are some more dishes with this green