The recipe I am sharing today is a traditional one from North Canara .The curry is actually called ‘Huggi'( pronounced as whoggi) .Most of the curries from North Canara uses Teppal(check here for more recipes and info) and this is no different but what makes it special is the procedure followed and the infusion of turmeric leaves flavour in the curry . Again using turmeric leaves is not compulsory and one can try it without those leaves too but if you love turmeric leaves and it is easily available then do try it at least once.
- 1/4 kg tender ladies finger/bhenda
- 1 cup of cauliflower florets(washed well and dipped in salted water)
- 1 cup coconut
- 5-6 red chillies(do not roast)
- 10-12 teppal soaked in water
- 5-6 peels of dried kokum(bhirind in konkani) OR marble sized tamarind
- Salt to taste
- 3-4 turmeric leaves(optional) trimmed and washed
Wash the bhendas,dry wipe them, chop them into two and again slit them into two,remove the cauliflower florets from salted water and combine them with chopped bhendas.
Grind coconut with chillies (add tamarind if using instead of kokum peels) to a very smooth paste using water as required,then add the soaked teppal and just grind again gently ( just one round).
Switch on the gas and keep the pan or kadhai on low flame ,place some turmeric leaves on top like shown…
Close the lid and let it cook on low flame for 12-15 minutes or till the veggies are cooked and the curry has turned dry.Stir once or twice in between.
The delicious sukke is ready to be served as side dish
- The chillies are not roasted while using teppal.
- The ground paste should be very fine.
- The curry is dry as shown above ,so do not add water while cooking.
- Using the turmeric leaves enhances the flavour but curry can be prepared without using them too.
- You can discard the teppal after grinding ,also take care not to grind too much after adding teppal .