Hulipaya

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 !

Hulipaya

Hulipalya ( Red Gram with Spinach )

Ingredients

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

Tempering

1 tbsp ghee
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp asafoetida
3 green chillies

Method

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

Spinach and Lentil Crepes

Lebanese Spinach and Beans Rice

Spinach and Peanut Dhokla

Spinach and Peanut Salad

Stuffed Dhokla with Carrot and Spinach

Print Recipe
Hulipalya ( Red Gram with Spinach )
Hulipalya 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.
Course Lunch
Cuisine Indian Cuisine
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Lunch
Cuisine Indian Cuisine
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Soak tamarind in warm water for 5-10 minutes, squeeze out the juice and keep aside .
  2. Heat ghee in a pressure cooker .
  3. Add mustard seeds , let splutter .
  4. Add fenugreek seeds , asafoetida and green chillies .
  5. Add spinach , washed daal and turmeric powder . Sauté till the spinach wilts .
  6. Add 3 cups water and cook for 10 minutes on slow flame after the cooker reaches full pressure .
  7. Open the cooker after the pressure is released , churn the spinach with a blender .
  8. Add tamarind juice and salt .
  9. Boil for 5 minutes and then add sambar powder , jaggery and curry leaves.
  10. Add coconut and stir .
  11. Remove from heat and serve .

12 thoughts on “Hulipaya”

  1. Another amazing recipe. Bookmarked. This food is close to what my family really enjoys. Just looking at the pictures I want to try it all. Will visit all these thali recipes and try them.

  2. It is real torture to see that thali daily Vaishali. I am so tempted with all those dishes. This hulipaya looks so good and I can have it with rice for a simple meal.

  3. That is a very interesting way to make spinach dal. Adding jaggery is new to me. Will have to try this version next time I make spinach dal. Thanks for sharing this traditional Udipi dish Vaishali.

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