Thursday, February 25, 2010

Green Gram flour curry (Hesarittana Pallya)

Tried and tasted by Nivedita
Hi All,

One of my follower has requested for this recipe. This one is also a common food in North Karnataka. This is also one of famous food of Maharashtra. They call it as Pitla. We have named it as Jhunaka or Hittina Pallya. Here Hittu means flour. Usually it is prepared with gram flour, but it is prepared with green moong flour also.
Gram flour vadi(ಜ್ಹುನಕದ ವಡಿ) is my one more post where I have prepared the vadi. here, instead of cooking it for more time without water, Add more water and cook it for little time. The gram flour jhanka will be ready to eat.
Coming to the recipe,
Green gram moong flour : 1 cup
(usually it is not readily available in store, we put it in flour mill, you can use the grinder or mixie to make the flour)
Onion - 1 big, chopped in to fine cubes
Mustard seeds - 1 tsp
Green chilly paste ( green chilly -2, Jeera or cumin seeds - 1/2 tsp, A tsp salt  and 2 tbsp fresh coriander , mix all these and grind into coarse paste)
Curry leaves - few
Tamarind Paste - 1 tbsp
Turmeric Powder - 1/2 tsp
Salt to taste(take care as there is salt already in chilly paste.)
Oil - 2 tbsp
water - 1 cup or more
Heat oil in a thick kadai. Add mustard seeds, wait till they splutter. Add curry leaves and onion. Fry till onion changes its color. Now add the green chilly paste, cook for a minute.(Check down for my mom's version)
Add the gram flour and fry till you get aroma. Add salt tamarind paste and turmeric powder. Mix well and add the water slowly. Mix it properly to remove lumps. Usually in this method the lumps will not be formed. Cook for few minute. Adjust the seasoning. 
Hesarittina Pallya is ready.
At this point mom add tamarind paste and turmeric powder with water. When water boils she will go on adding the green gram flour slowly and mixing at the same time. In this method, there is a chance to get the lumps if you are not very fast or new to cooking. Then she will cook it it the gram flour is fully cooked.

Keep Smiling,


12 comments:

Suma said...

Thank you so much Nivedita! Looks yumm..

Sushma Mallya said...

looks very nice and loved it colour and the recipe too...

TREAT AND TRICK said...

Lovely dish, thanks for sharing...

Priya Suresh said...

This curry is truly new to me, looks fantastic dear..

Hayley said...

Curry looks so delicious and colourful..

jayashree said...

Preparing junka with hesarubele hittu intrigues me !
Do we have to directly powder the hesarubele in the mixie or it has to be roasted before powdering ?

Nivedita Thadani said...

Hi Jayashree,
Usually when I make it powder in the flour mill, I do not roast or fry the green gram flour. But if you are making the powder at home, you can roast it as it will be easy to grind it and it takes less time while cooking, as the moong is already roasted.

Deepa G Joshi said...

love the color of the dish ..nice great recipe..

Soma Pradhan said...

This tastes awesome

priya said...

yummy and creamy curry!

kitchen queen said...

the curry looks delicious.

Namitha said...

Lovely color...Never made pitla at home...Thanks for this recipe , Nivedita !

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