Herale kayi (also known as Kanchi kayi (ಕಂಚಿ ಕಾಯಿ) in Kannada, Citron fruit in English) offers unique taste for which some people like me fall in love with it.
We have visited my cousin Rashmi's house recently during which we were offered with Herale kayi Gojju (sweet, tangy recipe) as a side dish for Pulka which I loved eating to the core. It was tasting same as my Amma's recipe. We were also offered with fresh Herale kayi to carry home. I made the Huli this time and sharing the same with you all. I dedicate this recipe to all the readers who are bored of using the same vegetables week on week. Explore new veggies, fruits, let your taste buds enjoy :).
For video recipe, click here.
Ingredients
Herale kayi - 2
Coconut - 1/2 medium sized
Bengal gram dal - 2 spoons
Urad dal - 2 spoons
Cumin seeds - 1 spoon
Red chillies - 8 to 10
Tamarind - 1/4 of small lemon sized
Jaggery powder - 5-6 spoons
Salt to taste
For Seasoning
Oil - 3 spoons
Urad dal - 1 spoon
Mustard seeds - 1 spoon
Turmeric powder - 1 pinch
Method
Wash and remove the skin of Herale kayi, Cut into half and divide further so as to remove seeds and inner most rigid line. Cut it further into small pieces as shown in the photo. Let juice also stay in the container.
For masala, roast Bengal gram, Urad dal, cumin seeds, red chillies along with a spoon of oil. Allow it to cool down. Grind this masala along with grated coconut, tamarind juice.
Heat a thick bottomed Kadai. Add oil, urad dal and mustard seeds, turmeric powder. When mustard seed starts spattering add chopped Heralekayi and mix well. Now add a cup of water and cook for about 10 minutes.
Now add ground masala, salt and Jaggery and cook for about 10 minutes.
Ingredients
Herale kayi - 2
Coconut - 1/2 medium sized
Urad dal - 2 spoons
Cumin seeds - 1 spoon
Red chillies - 8 to 10
Tamarind - 1/4 of small lemon sized
Jaggery powder - 5-6 spoons
Salt to taste
For Seasoning
Oil - 3 spoons
Urad dal - 1 spoon
Mustard seeds - 1 spoon
Turmeric powder - 1 pinch
Method
Wash and remove the skin of Herale kayi, Cut into half and divide further so as to remove seeds and inner most rigid line. Cut it further into small pieces as shown in the photo. Let juice also stay in the container.
For masala, roast Bengal gram, Urad dal, cumin seeds, red chillies along with a spoon of oil. Allow it to cool down. Grind this masala along with grated coconut, tamarind juice.
Heat a thick bottomed Kadai. Add oil, urad dal and mustard seeds, turmeric powder. When mustard seed starts spattering add chopped Heralekayi and mix well. Now add a cup of water and cook for about 10 minutes.
Now add ground masala, salt and Jaggery and cook for about 10 minutes.
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