Kayi huli


  • Vegetables (cucumber or pumpkin or okra or bottle gourd or beans ) - Chopped into chunks - 2 cups

  • Daliya (putani bele)

  • grated coconut - 1 cup

  • Green chillies - 1

  • Ginger - 1 inch piece

  • Yogurt / buttermilk - 2 cup

  • Salt to taste

  • Asafoetida - 1 pinch

  • Cumin seeds - 1 tsp

  • Curry leaves - 2

  • Coconut oil or Ghee - 2 Tbsp


  1. Boil the chopped vegetables with some water and keep aside. Use as little water as possible.
  2. In a blender, grind the daliy, grated coconut, green chilli, ginger with a little bit of water into a thick smooth paste.
  3. In a pot, heat the boiled chopped vegetables with their water. Add the ground paste to this.
  4. Beat the yogurt and add it to the pot.
  5. Bring to a boil.Once it start boiling, turn off the heat.
  6. In the tempering pan, heat the oil. Fry the cumin seeds till they become golden. Add the curry leaves and asafoetida.
  7. Pour the temper onto the boiling kayi huli.

Let the kayi huli rest for 15 mins. Serve hot with rice and papad.


[[Ammas recipes]] [[Indian recipes]]

Kayi huli