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 )
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
Lebanese Spinach and Beans Rice
Stuffed Dhokla with Carrot and Spinach
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
Instructions
- 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 .
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.
Such a super delicious and healthy hulipaya, i can have this dish with some rice and pickles happily for my lunch. Tempting.
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.
Such an amazing looking curry… something I would love to have like soup… such gravies are so good to relish with just a spoon, isn’t it? Loving the flavors…
This is such an excellent one Vaishali, tempering it with sambar podi is delicious!..
Very comforting, Vaishali. In our house, as a rule, jaggery is added when tamarind is used in any recipe.
Awesome dish…..and with the addition of sambhar masala and jaggery it must have been tasted so good. Bookmarking
I have almost prepare the spinach dal in the same way, instead of tamarind, i use tomatoes. Such a comforting dish !! Perfect side dish .
Comforting and healthy dish,perfect with rice..
This is sooo healthy… its literelly mouth watering recipe and seems like easy to prepare.
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.
Very healthy and delicious dish Vaishali. In fact we use jaggery to cut down the tartness in gojju / tangy stews. The resulting taste is just awesome!
This looks delicious, but I don’t have a pressure cooker! Or pigeon peas… can I substitute something like cooked split peas instead?
Hey! Substitute the pigeon pea dal with Bengal gram or the yellow moong dal, it should taste equally good.
Soak the dal for 3-4 hours then cook in a pot. Cook on slow flame, covered and with a weight on the lid. Make sure you follow the steps and add the tamarind only after the dal has cooked well.
Hope this helps .