Huli Tovve | How to make Huli Tovve

By Nagashree Ravi  |  23rd Nov 2015  |  
4.0 from 1 review Rate It!
  • Huli Tovve, How to make Huli Tovve
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About Huli Tovve Recipe

Lentil based curry with loads of seasonal vegetables flavored with freshly roasted and ground spices. This is an upgraded huli or sambar made on special occasions and mostly served on wedding lunches in Karnataka

Huli Tovve is an authentic dish which is perfect to serve on all occasions. The Huli Tovve is delicious and has an amazing aroma. Huli Tovve by Nagashree Ravi will help you to prepare the perfect Huli Tovve in your kitchen at home. Huli Tovve needs few minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Huli Tovve. This makes it easy to learn how to make the delicious Huli Tovve. In case you have any questions on how to make the Huli Tovve you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Nagashree Ravi. Huli Tovve will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Huli Tovve

Ingredients to make Huli Tovve

  • 1/2 cup toor dal/tuvar dal/togari bele
  • 1 fistful shelled peanuts
  • 1/2 tsp crushed jaggery or brown sugar
  • 2 cups of cubed pumpkin
  • 8-10 green beans
  • 1 big carrot
  • 1 Tbsp oil
  • TO ROAST-1 Tbsp coriander seeds
  • 1 Tsp black pepper corns
  • 2 pieces of 1 inch cinnamon
  • small piece nutmeg
  • 2 Tbsp shredded coconut
  • salt to taste
  • 1 Tbsp chana dal
  • 1/2 Tsp Urad dal
  • 2-3 dry red chilies
  • 2 cloves
  • 2 pieces of mace
  • Key lime size tamarind

How to make Huli Tovve

  1. Take tuvar dal and peanuts in a pressure cooker, wash them in running water.
  2. Add 2 cups of water, pinch of turmeric powder and cook until you get 4-5 whistles.
  3. Switch off and let cool.
  4. Heat a small pan and add all ingredients under 'To roast and grind' except for coconut and tamarind.
  5. Roast on medium heat stirring frequently for 2-3 minutes.
  6. Once the dals turn light pink and the spices are fragrant, add coconut and tamarind piece. Switch off and let cool.
  7. String the beans and break/cut them into 1.5 inch pieces. Peel the carrot and chop them into pieces of the same size as beans.
  8. In a sauce pan, add 2 cups of water, beans and carrot pieces along with 1/2 Tsp of salt. While the vegetables are cooking, peel and chop pumpkin into big bite sized pieces.
  9. Once the beans and carrot have about 10 minutes of headstart, add the pumpkin pieces into the pan and let them cook for another 6-8 minutes or until the vegetables are fork tender.
  10. Grind all the roasted ingredients along with 1/2 cup water into a smooth paste. Open the cooker, mash the cooked dal with a whisk or blender.
  11. Pour the dal into the vegetables pot, add the ground masala paste and give a good mixture.
  12. Add the remaining salt and jaggery. Let it come to a gentle boil. Heat a small pan, add mustard, fenugreek seeds, curry leaves and dry red chilies, and let mustard pop.
  13. Pour the seasoning into the tovve container, cover and switch off. Let it rest for 10 minutes before serving it with rice or roti.

My Tip:

Cook vegetables separately from the dal to retain their texture.

Reviews for Huli Tovve (1)

ambika singh2 years ago

An authentic recipe and something new to try! Thanks