HEALTHY GRANDMAS RECIPE-HURIGALU
HELLO FRIENDS,
Today I will be introducing you to a very healthy and no oil timepass snack, called HURIGALU OR CHINKURALI in Kannada
This is very old and. almost forgotten snack. My grandma used to make it.
Today I will be showing you step -by step method of making healthy Hurigalu in a very easy method.
HURIGALU is a very healthy snack because we use many nutritive whole grams like HORSE GRAM, WHOLE CHICKPEAS (CHANA), LOBIA, MOTH, GROUNDNUTS, FRIED GRAMS, WHOLE MOONG, and COCONUT.
All of these grams are first cleaned, washed, soaked overnight, then dried a little, and then Roasted.
FINALLY, IT IS MIXED WITH A HOT AND SPICY MIX OF RED CHILLY POWDER, SALT, TURMERIC, HING, METHI POWDER, AND LIME JUICE.
You can imagine the taste of it. Of course, making time is long and needs patience, but once you make it, it has a long shelf life, hence can enjoy it for a long time.
You can eat it anytime, anywhere, and is a good time-pass snack.
One more interesting ingredient added to this is an oilseed called -KUSUBE (SAFFLOWER SEED)
used to make saffola oil. This gives a special crunch to the snack mix.
- The grams are a rich source of protein, and so are healthy.
- No oil is used so is Harmless.
- If made correctly, is crispy and not hard to eat.
- A very safe snack, giving a good crunch and little exercise while eating.
Ingredients needed to make CRISPY HURIGALU
INGREDIENTS:
- Groundnuts-1 cup
- Moth gram-1 cup
- Halasande(cowpea)-1 cup
- Whole chana (chickpeas)-1 cup
- Whole green moong-1 cup
- Horse gram-1 cup
- Fried grams-3/4 cup
- Dry coconut scrappings-1 cup
- Safflower (kusube)-1/2 cup
PREPARATIONS NEEDED BEFOREHAND FOR HURIGALU
- Take all the grams (measured quantities), and clean them.
- Wash and soak overnight, in different vessels.
- Remove the excess water from the soaked gram.
- Now spread them separately on a white cotton cloth, to dry the extra moisture, for about 3-4 hours.
- Take it back in separate bowls.
ROASTING THE SOAKED GRAMS TILL CRISPY
- Take a thick-bottomed frying pan, and heat it on a low flame.
- When the pan is hot add any grams, I have added Moong gram.
- For the first 5 mts keep the flame low and roast. (you will see the grams leave a little water). Don’t worry after roasting for another 5mts the water, is no more seen, and the gram also starts changing color.
- Roast till you start hearing spluttering sounds, or when you drop back the roasted grams you must hear a crispy sound.
- Total time taken is from 10 to 15 Mts.
- Remove on a plate.
- Now do this procedure with the moth.
- Repeat the same with Horsegram.
- Once more with chana or chickpea.
- Repeat with cowpea or halsande.
- You also have to roast the groundnuts, till they start cracking and give a good smell.
- Roast the safflower seeds (kusube) til it starts smelling.
- At last, to roast, the coconut scrappings put them in a hot fry pan. put off the flame. Leave the coconut in the pan for some time, to get it crispy.
IN THIS WAY COMPLETE THE ROASTING OF ALL THE INGREDIENTS.
(if you feel the grams are still not crispy, you can repeat the roasting, till they get crispy)
ADDING OF SPICES TO THE CRUNCHY HURIGALU
INGREDIENTS USED FOR MAKING THE SPICE MIX FOR SPICY HURIGALU
- Red chilly powder-1 tablespoon
- Salt-1 heaped teaspoon
- Lime juice of 1 big lemon
- Fenugreek powder-3/4 teaspoon
- Turmeric -3/4 teaspoon
- Asafoetida(hing)-1 small pinch
METHOD OF PUTTING THE SPICES INTO YUMMY HURIGALU
- Take the measured quantity of spices and add them to a bowl.
- Now squeeze lime to extract juice,
- Mix both of them and keep them.
- Mix all the ingredients of the ROASTED HURIGALU, on a big plate.
- Mix the spice mix you just made to it and combine them to spread the spice evenly. Do not add fried grams and roasted coconut at this time.
KEEP IT FOR ABOUT 1/2 AN HOUR
- This resting period is to allow the grams to soak some spices in them.
- Now again heat a pan, and at high flame once again roast the SPICED HURIGALU.
- It should be till you feel the heat of the roasted grams..(for 3-4 mts)
- Put off the flame and leave the Hurigalu in the pan, to remain crispy
A VERY HEALTHY, CRUNCHY, SPICY, YUMMY GRANDMA’S RECIPE HURIGALU OR CHINKURALI IS READY TO ENJOY AS A TIME-PASS SNACK.
