Cauliflower Kayi Huli

Chef Rupa, January 15, 2017

Cauliflower Kayi Huli

Mangalorean based sambar with flavors bursting in your mouth. Another recipe learnt from my mother whose family hails from Barkur in Mangalore. I used to joke with my mom when i was young that i would marry a Mangalorean just to be able to eat these delicacies all the time. This is a classic recipe and my mother also calls it ‘Hasi Masale Huli’. Hasi meaning raw in that the ingredients don’t have be fried or roasted before grinding. I usually make it with cauliflower as my family loves it, but other combinations are chayote squash and green whole¬†moong dal or turnip and black chana dal. This is so flavorful and delicious that my little daughters ask me to make this whenever i have cauliflower at home. This can be eaten with rice or roti. Happy cooking and let me know how much you enjoyed it.

Cauliflower Kayi Huli
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Cauliflower Kayi Huli
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Cut, wash and boil large florets of cauliflower in water with some salt. Boil it half way for about 3-4 mins. Drain half the water and save it to grind the masala.
  2. In a mixer grind coconut with red chillies, jeera, dhania and rice flour with a little water.
  3. Add the ground mixture to the boiled cauliflower, add tamarind, jaggery and a little more salt. Boil everything together for 4-5 mins.
  4. Add curry leaves. In another pan heat oil and add mustard seeds and hing, add this seasoning to the huli.Transfer to a serving bowl and enjoy with rice or roti.
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One thought on “Cauliflower Kayi Huli”

  1. Naga says:

    Came out fantastic. Thanks a lot.

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