I picked up a pack of small baby sized Onions over the weekend grocery errand. As I loaded the grocery bags in the car, I couldn’t amaze as how far I have traveled – in my head of course. From childhood, I have always been a picky eater. And being born and brought up in a household were onions never made to the biweekly grocery list, I couldn’t but marvel that I am more than willing to cook ‘onions only’ dish for lunch.
Places, people, surroundings, events have heavily influenced me over the last decade. Now married in a family where onion finds its way in everyday food, I think it is quite natural to adapt. And so my sudden decision to make Eerulli HuLi is probably born out of that subconscious acceptance. Having said that, I want to mention that there is nothing against the bulb that prevented me from cooking it in last few years but rather Onion wasn’t something I couldn’t do without in my daily meals. And now after having started using onions in small ways, I relish the flavor and aroma it adds to my dishes. It is rightly said – Innocence is a bliss but ignorance is a crime.
EeruLLi HuLi is my first HuLi post on Phulka. Unlike Saaru, HuLi is prepared using vegetable(s). EeruLLi is Kannada for Onions and pyaaj in hindi. I chose Onions as my vegetable for HuLi as onions have a sharp taste, remain as a whole in HuLi after cooking and tastes great with rice. It is simply an excellent dish that just needs a couple of whistles to be ready.
- Preparation Time: None
- Cooking Time: 10 – 15 min
- Recipe Level: Easy
- Serves 4
- Source: Amma
- Cuisine: Indian
- 2 medium cup of Toor daal or yellow lentils
- 1 bag of baby onions
- 2 tbsp of HuLi pudi or sambhar powder
- 1 tbsp of tamarind concentrate
- 1 tsp of mustard
- 2 – 3 red dried chillies
- 1 string of curry leaves
- 1 tbsp vegetable oil
- Cilantro (optional)
- Salt to taste
- Soak toor daal in a bowl for 20 min or so.
- Peel the baby onions and keep aside.
- In a pressure cooker, add the soaked daal, peeled onions, 2 cups of water and cook until 3 – 4 whistles. Turn off heat.
- After cooker calms down, add 1 cup of water, tamarind, HuLi pudi (or Sambhar powder), salt and mix.
- Turn on the gas and let the HuLi mix boil for another 5 min.
- Turn off the gas.
- For tempering, heat oil in a laddle.
- When oil is hot enough, add curry leaves, mustard and red chillies.
- Immediately add this tempering to HuLi.
- Add cilantro for added flavor (optional)
- Serve HuLi bisi bisi (hot) with rice. Chips, Chakli add the much needed crunchiness to the meal.
- Add 2+ cups of water when boiling toor daal to ensure it completely dissolves
- Instead of HuLi pudi you can use MTR Sambhar powder too
- Add large spoons of pudi so as to get red brown dark color of HuLi
- Boil HuLi long enough so that HuLi pudi in inseparable from the daal.