Huggi Anna Recipe with step by step photos and video. A spicy and savoury dish prepared with moongdal , rice and spices served along with coconut chutney and tamarind gojju.
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About this recipe
Huggi anna is a native of Karnataka basically prepared with moongdal and rice. There are both sweet and savoury versions of huggi anna.
Savoury version of huggi anna is similar to Khara Pongal / Ven Pongal , a porridge consistency moongdal and rice dish with spices , similar to Khichdi .
But this style of Huggi anna recipe is unique, it's made only in few remote villages of Karnataka during Makar Sankranti festival. Unlike regular Huggi Anna this recipe has texture similar to overcooked mushy rice usually served with coconut chutney and tamarind gojju.
Also for variation , fresh hyacinth bean / avarekalu is also added to this huggi anna along with Moong dal.
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- Sweet Pongal | Sihi Pongal
- Khara Pongal
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- Moongdal Barfi
Step by step directions to make huggi
Rinse well rice and moongdal 3-4 times .
Soak moongdal and rice together for 15-20 minutes , drain water completely and set aside.
In a mixer jar /blender , add fresh coconut , cumin seeds, black peppercorns, green chillies, ginger and turmeric powder.
Blend to a semi fine paste without adding water.
In a pressure cooker , heat 2 tablespoon of oil and 1 tablespoon of ghee
Add mustard seeds when it starts to splutter , add curry leaves , dry red chillies and pinch of hing.
Now tip in ground masala paste and saute for 1-2 minutes.
Add soaked and drained , rice and moongdal , mix well everything along with masala paste.
Now add 2.5 Cup of hot water , ½ Cup of Tamarind juice extract and stir well.
Add salt to taste.
Close pressure cooker lid and pressure cook for 1-2 whistles on medium heat.
Allow pressure to settle down on its own , completely.
Remove lid , mix well everything
And serve with coconut chutney or Tamarind gojju.
Recipe Card
Huggi Anna | Karnataka Style Savoury Moongdal Rice
Ingredients
- 1 Cup Rice
- ½ Cup Moong dal / split green gram
- ½ Cup Fresh Coconut - grated
- ½ tablespoon Jeera / Cumin Seeds - Cumin Seeds
- 1 teaspoon Black Peppercorns
- 3-4 Green chillies - medium spice variant
- ½ inch Ginger
- 2 tablespoon Coriander leaves
- ¼ teaspoon Turmeric Powder
- ⅛ teaspoon Hing / Asafoetida
- 2 tablespoon Cooking Oil
- 1 tablespoon Ghee / Clarified Butter
- ¼ teaspoon Mustard Seeds
- 1 Sprig Curry Leaves
- 2 Dry Red Chillies Broken
- 2.5 Cups of water
- ½ Cup Tamarind Juice extract from 1 lemon size tamarind pulp.
- Salt to taste
Instructions
- Rinse well rice and moongdal 3-4 times .
- Soak moongdal and rice together for 15-20 minutes , drain water completely and set aside.
- In a mixer jar /blender , add fresh coconut , cumin seeds, black peppercorns , green chillies, ginger and turmeric powder.
- Blend to a semi fine paste without adding water.
- In a pressure cooker , heat 2 tablespoon of oil and 1 tablespoon of ghee
- Add mustard seeds when it starts to splutter , add curry leaves , dry red chillies and pinch of hing.
- Now tip in ground masala paste and saute for 1-2 minutes.
- Add soaked and drained , rice and moongdal , mix well everything along with masala paste.
- Now add 2.5 Cup of hot water , ½ Cup of Tamarind juice extract and stir well.
- Add salt to taste.
- Close pressure cooker lid and pressure cook for 1-2 whistles on medium heat.
- Allow pressure to settle down on its own , completely.
- Remove lid , mix well everything and serve with coconut chutney or Tamarind gojju.
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