Huli Thovve is famous Karnataka special traditional curry prepared from Toor Dhal.  It is usually prepared in marriages or festivals.  It makes a good combo with Majjige Huli/Spiced Yoghurt Curry.  Huli Thovve can be prepared along with sweet pumpkin or ridgegourd.

Huli thovve is mixed with hot rice along with a dash of ghee.  Take a spoonful of mixed rice and dip or roll it in Majjige Huli and consume.  It gives a very special taste.  Once you go with this taste you will never say no to this combo.

Today let us learn how to prepare Huli Thovve along with sweet pumpkin.

Ingredients :

Toor dhal                                                             2 cups

Pumpkin (cut into pieces)                             1 cup

Turmeric                                                               ¼ tsp

Tamarind Pulp                                                    1 cup

Jaggery                                                             1 marble size (optional)

Jakai/Nutmeg                                                      ¼ tsp

Cinnamon                                                              ¼ tsp

Hing/asafoetida                                                  2 pinch

Chana dal                                                               2 tsp

Urad dal                                                                  1 tsp

Fried gram                                                             1 tsp

Coriander/dhania                                               1 ½ tsp

Red chillies (byadagi+Guntur)                      20-22

Grated coconut or dry coconut kopra        4 tsp

Salt to taste

For Tempering :

Mustard                                                                     ½ tsp

Red chillies                                                              1-2 cut into pieces

Oil                                                                                4-5 tsp

Method :

Cook toor dhal in pressure cooker for 2 whistles.

Separately cook small diced pumpkin till soft.  Do not over cook.

Roast jakai, cinnamon, hing, coriander seeds, red chillies with 1 tsp oil.

Roast separately chana dal, urad dal.

Huli Tovve

Grind all the roasted items with fried gram and dry coconut into fine powder.

Huli Tovve

Now combine dal and pumpkin into thick bottomed vessel/pan.

Keep on medium flame.

Huli Tovve

Add tamarind pulp, salt to it.

Add grounded mixture and cook for about 3-4 mins.  Add jaggery (optional).

Huli Tovve

Add required amount of water and cook.  Often keep stirring to avoid burning at the bottom.  Consistency should be little thick (dosa/idli batter).

Huli Tovve


Huli Tovve

Huli Tovve

In a pan take oil/ghee and temper with mustard seeds and red chillies.

Add tempering to Huli Thovve and mix well.  Switch off the flame.

Now Huli Thovve is ready to serve.

Huli Thovve

Huli Thovve is consumed with hot rice and ghee along with Majjige Huli combo.  It can even be consumed without Majjige Huli also.


Tips :

You can avoid jaggery as it is optional.  Try adding a little jaggery to enhance its taste.  As Huli Thovve is thick in consistency often keep stirring to avoid burning.  It can also be consumed along with chapathi, dosa, poori also.   If you want spicy add more red chillies.

Shyla Nagesh

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