Huggi is prepared normally during the month of Dhanurmasa. Dhanurmasa starts from December 14 or 15 and ends at Makara Sankranthi. Makara Sankranthi is also known as Uttarayana Punyakala, since The Sun moves towards the north a bit.
December is normally winter season and weather is chill. The body has to be kept warm and this gojju, huggi jaggery helps to keep the body warm and energetic. A little pepper pods are crushed and used and a green chilly. (Optional).
Let us see the recipe now :
Things Needed :Tamarind : A big marble size
Jaggery : 3 to 4 Tablespoons
Pepper Pods : 4 to 5
Salt : As required
Seasoning :Coconut Oil : 1 Tbs
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Green chilly : 1
Method :1. Soak Tamarind in 1/2 cup of hot water for 5 minutes and squeeze out the pulp.
2. Clean jaggery and keep it aside. / Melt jaggery completely and sieve it to a bowl.
3. Now keep a pan on fire and put coconut oil.
4. Add mustard seeds and let it splutter. Add ingh, curry leaves and slit green chilly.
5. Add tamarind pulp and cleaned jaggery to it. Add required salt. Mix it well.
6. Add crushed pepper and a pinch of turmeric powder.
7. Let it boil nicely for 3 to 4 minutes. Let it get bit thick. (Not much).
8. Shift it to a serving dish and serve with Huggi.
Note :Huggi is mild sweet dish prepared using moong dal, raw rice, little jaggery with fresh coconut.
Huggi and Sweet and Spicy Tamarind Gojju goes well with Huggi. It is not only satisfy your taste, helps in keeping your health in good condition. During the winter eating sweet and spice (Jaggery and pepper) is good to take away the cold from our body. Put some water to jaggery and boil. Let it completely melt. Sieve jaggery and then use sieved jaggery. (Better to clean the jaggery before using.
Adding more chilly is not necessary.
Time : 20 Minutes
Serves : 2 to 3 .