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Kayi huLi | Mangalore style kayi huli

Kayi huLi is udupi – Mangalore / Malnad style sambar or huLi. The main ingredient is kayi – coconut hence the name kayi huLi. Usually we add curd or yogurt at the end, for vegan I am not adding curd. I am using kohlrabi but we can use cucumber, beetroot, tondakai/tindora as well. This is vegan, gluten free, no onion and no onion recipes.

Ingredients for making kayi huLi:

  • 2 gedde kOsu / navil kosu / kohlrabi

For grinding:

  • 1¼ cup fresh grated coconut(white part)
  • 1 tsp jeera/cumin seeds
  • 3 green chillies
  • 1 tsp rice

Other ingredients:

  • chopped coriander leaves
  • salt to taste or
  • 1/2 tsp (while cooking the vegetable)
  • 1 tsp more after adding masala
  • around 10 curry leaves
  • around 4 cup water

For seasoning:

  • 1 tsp coconut oil
  • 1/4 tsp mustard seeds
  • 3/4 tsp jeera/cumin seeds
  • 1 byadadi red chilli

Method:

  1. Wash and soak the rice in water for 1/2 to 1 hour
  2. Wash and peel the skin, and cut the navil kosu as shown in the video
  3. Cook the cut navil kosu with 2 cups of water along with 1/2 tsp salt on medium heat
  4. Once it starts to boil add curry leaves
  5. Grind coconut, soaked rice, green chillies and jeera to coarse paste. add water to grind
  6. once the vegetables are cooked add masala.
  7. Add salt, mix it well. finally add chopped coriander leaves and turn off the heat.
  8. After adding the masala no need to boil the kayi huLi.

Now for seasoning:

  1. heat the oil in a ladle on medium heat
  2. Once the oil is hot add mustard seeds, after it pops add jeera, fry it for few seconds, add red chilli. Turn off the heat
  3. add the seasoning to the kayi huLi, mix it.

NOTE:

  1. Since we don’t boil the huLi after adding the masala it will get spoiled quickly. So prepare this kayi huLi for one meal and enjoy!
  2. You can prepare this recipe with cucumber, mangalore cucumber, beetroot, thondekai(ivy gourd)….