Tag: niger seeds

Huchellu Chutney :

July 3, 2022

If you are wondering what exactly it is? Wait! It has some more names, such as Gurellu in Kannada and Niger seed in English. They are used extensively in the North Karnataka region.

Niger seed or Huchellu is filled with many nutrients and is the best Omega 3 natural supplement for vegetarians.

I made Huchellu chutney with Ragi Rotti, considered the best combo in Bangalore.

Ingredients:

Chana dal – 1 tsp

Urad dal – 1tsp

Peanuts – ¼ cup

Hurigadale, roasted gram – 2 tbl spoons

Green chillies – 2 to 4

Garlic – 4 cloves

Curry leaves – 4 leaves

Coriander leaves – little

Salt and tamarind little

Roasted niger seeds or powder – 1 tbl spoon

Fresh coconut – 2 to 3 tbl spoons

Method:

-Heat little oil, roast chana dal, urad dal, and peanuts. Add roasted gram, green chillies, and garlic cloves and fry further.

-Switch off the gas, add curry leaves and coriander leaves, and toss a little to wilt the greens; cool.

-Grind the content to smooth paste by adding coconut, salt, and tamarind.

-I don’t add any seasoning. If you wish to add it, please go ahead and add it. Serve with Ragi rotti.

Capsicum Ennegayi:

April 2, 2018

Ennegayi is a North Karnataka style peanut-based curry. Flavoured with Niger seed powder, also known as Hucchellu or Gurellu in that region. Normally it is done by using tiny brinjals. As a “not so fond of brinjal” person, I have used Capsicum as it is a very good option for those who do not like brinjal and yet enjoy this side dish with any millet-based roti’s or with simple whole wheat pulka’s.

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Ingredients:

Capsicum/Bell pepper – 4- 5 (big)

Onions – 2

Gren chillies – 1 to 2 (optional)

Curry leaves – 2 springs

Tomato – 2 (small)

Oil – 2 table spoons

Cumin – 1 tea spoon

Hing – ¼ tea spoon

Turmeric powder – ½ tea spoon

Salt

Jaggery – a little

Roasted peanut powder – 3 to 4 table spoons

Roasted Hucchellu powder – 2 to 3 table spoons (Niger/Gurellu powder)

Curd – 2 table spoons

Coriander leaves- 2 table spoon (chopped)

Method:

-Wash capsicum, Chop it into bite size square pieces.

-If it is spicy, don’t add any green chillies while making, otherwise you can add one or two.

-If you are adding green chillies, slit and keep.

-Chop onions, tomatoes, coriander leaves.

-Take one cooker vessel, add oil. When it is hot, add cumin and hing.

Ribbet collage 1

-Then comes onions, fry a little and add curry leaves, green chilli, turmeric.

-When onion becomes light brown, add chopped tomatoes, salt and jaggery.

-Fry until tomato becomes mushy.

-Switch off the gas for once and add roasted peanut powder, Niger seed (Hucchellu) powder, curd and mix everything.

Ribbet collage 2

-Now mix in capsicum pieces and once again mix everything together, add one small cup of water.

-Now switch on the gas, close the cooker lid and cook until one whistle and switch off.

-When pressure relieves, open the lid, check for the salt and jaggery or any other seasoning.

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-Adjust, garnish with the chopped coriander leaves and serve with any kind of millet roti’s or with phulka’s.