Friday, January 11, 2013

Sankranti / Pongal Special - Hituku Bele Specialities

SANKRANTI / PONGAL SPECIAL 
HITUKU BELE SPECIALITIES


 Hituku Bele is a delicacy which is enjoyed through out the Kaalu season. Hituku Bele  blends beautifully with any given dish, yet retains the distinct  flavour and taste of its own. Field beans are first soaked in water for a long time.Then they are squeezed or pinched ( the process is called  Hitukodu in Kannada ) one at a time so that the Bele / lentil jumps out of the skin! The process is laborious but the outcome is delicious. Now a days Hituku Bele is readily available in the market during the season.
 Here I present Hituku Bele in three delicious avataars especially for Sankranti / Pongal.

 HITUKU BELE HUGGI / SAKKARAI PONGAL 
(SWEET VERSION)


 INGREDIENTS

 Rice - 1 cup
Fresh field beans lentil / Hituku bele - 1 cup
Powdered jaggery - 1 1/2 cups
Milk - 1 cup
Ghee - 4 tbsps
Cardamom powder - 1 pinch
Fresh Coconut gratings - 4 tbsps
Cashew nuts - as required
Raisins - as required

 METHOD

 1. Wash and pressure cook rice with milk and two cups of water until three whistles.
2. Dissolve jaggery in three cups of warm water and filter.
3. Cook Hituku Bele in jaggery water adding the fresh coconut gratings to it.
4. When the Hituku Bele is just done add the cooked rice and blend well taking care not to mash up the Hituku Bele.
5. Add half of the ghee and cardamom powder and switch off flame when the Huggi/ Sakkarai Pongal thickens and emanates a very pleasant aroma.
6. Heat the remaining ghee and fry the cashew nuts and raisins and garnish the Sweet Hituku Bele Huggi / Sakkarai Pongal.
 Offer the sweet Hituku Bele Huggi / Sakkarai Pongal to the Sun God on Sankranti and enjoy the  delicious Prasaadam.

 HITUKU BELE HUGGI / VEN PONGAL 
(SAVOURY VERSION)


 INGREDIENTS

Rice - 1 cup
Fresh Field Bean Lentil / Hituku Bele - 1 cup
Turmeric powder - 1 pinch 
Salt - 1 tsp 
Milk - 1 cup 
Fresh coconut gratings - 4 tbsps 
Coarsely crushed pepper - 3/4 tsp 
Cumin seeds - 3/4 tsp 
Finely chopped green chillies - 3/4 tsp 
Finely chopped fresh ginger - 3/4 tsp 
Curry leaves - a few 
Sesame oil - 2 tbsps 
Ghee - 2 tbsps 
Cashew nuts - as required

METHOD 

 1. Wash and pressure cook rice with milk, turmeric powder and salt adding 2 cups of water until three whistles. 
2. Heat sesame oil in a heavy bottomed pan and add the pepper and cumin seeds. 
3. When the pepper and cumin seeds pop add chopped ginger and green chillies, followed by asafoetida and curry leaves. 
4.  Add three cups of water to the seasoning. 
5. When the water starts to boil add the coconut gratings and the  Hituku Bele and cook till the bele  is just done. 
6. Blend in the cooked rice without mashing up the Hituku Bele
7. Cook till the Huggi / Ven Pongal emanates a very pleasant aroma and let the consistency be slightly loose like a porridge. 
8. Heat ghee in a ladle and fry the cashew nuts till golden in colour and garnish. 
 Offer the flavoursome Hituku Bele Huggi /Ven Pongal  to the Sun God on Sankranti and relish the prasaadam with a tangy gojju.

 HITUKU BELE VADAE 


INGREDIENTS

Split black gram dal - 1 cup 
Fresh Field Bean Lentil/ Hituku Bele - 1 cup 
Salt - 3/4 tsp 
Fresh ginger ( Peeled ) - 1'' piece 
Coarsely crushed pepper - 1/2 tsp 
Cumin seeds - 1/2 tsp 
Chopped green chillies - 1/2 tsp 
Curry leaves - a few 
Fresh coconut gratings - 2 tbsps 
Oil - for frying 

 METHOD 

1. Soak Black gram dal for one hour and drain. 
2. Grind the soaked and drained dal with ginger and salt into a smooth and thick batter without adding water. 
3. Mix crushed pepper, cumin seeds, green chillies, curry leaves, fresh coconut gratings and the Hituku Bele with the batter. 
4. Heat oil in a kadai
5. Wash your hands and place a ball of batter on your palm and pat it using the other palm, into a Vadae. 
6. Make a hole in the center using a finger and gently slide the Vadae into the hot oil. 
7. Cook the Vadae on medium flame till it is golden brown on both sides.  
8. Remove it using a perforated ladle and drain on a paper towel. 
9. The Vadaes can be cooked in batches. But do not forget to wash and keep your hands wet before patting each Vadae, so that the batter does not stick to your palm while sliding it into the oil.
 Enjoy the Hituku Bele Vadae with Savoury Huggi after thanking Sun God for the bounty on Sankranti.

 WISH YOU A VERY HAPPY AND PROSPEROUS SANKRANTI.

3 Post your Comments:

Easy (EZ) Editorial Calendar said...

Looks wonderful and healthy....Thank you so much for sharing this :)

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LG said...

woooow, never tried all these varieties with hituku bele. Looks good :)

Arthy shama said...

Very nice information and picturization maam, very happy to follow u.