There are days when all you want is some no-fuss comfort food that can satiate the tummy & the soul. Hulnuch is one such dish. Made with Idli Rava or Cream of Rice and curds, it’s ideal for winter mornings. This recipe takes me back to a simpler time a.k.a childhood when my grandma would make this for us. A few days back, bored of the usual upma, poha, idli & dosa, I was in a dilemma as to what to make for breakfast. It suddenly dawned on me that it’s been more than 6 years since I had/made Hulnuch. A quick call to my mom & I was more than ready to face the morning.
The soup is served warm and it’s soothing, healthy & filling. The idli rava/cream of rice is typically used to make idli & very easily digested & hence this is a preferred dish when someone is down with fever.
Although we generally make this for breakfast, it makes for a great lunch/dinner when you want to opt for a light meal.
It’s a simple dish that doesn’t take much time to make & is very mildly flavoured with the goodness of jeera & mustard.
The curry leaves are magical herbs commonly used in South Indian cuisine be it rice preparations, sambars, rasam or curries. They lend an amazing aroma to this dish as well.
|RECIPE FOR HULINUCH/CREAM OF RICE & YOGURT SOUP( Makes about 3 cups)
1/2 cup Idli Rava/ Cream of Rice
1 cup Curds/Plain yogurt
12-14 curry leaves, chopped fine
2 green chillies, chopped fine(optional)
1 tsp Jeera/Cumin seeds
1 tsp Mustard seeds
1 tsp Chana Dal
1 tsp Urad Dal
1 tsp oil
Salt to taste METHOD
1. In a kettle, boil about 4 cups of water.
2. While the water is heating, in a kadai/deep bottomed pan, dry roast the cream of rice/idli rava for about 4-5 min.
3. Add 2 cups of water to the cream of rice and stir. It will thicken in a few minutes. Once thickened add another 1.5 cups of water and let it cook. It takes about 3-5 minutes.
4. Prepare tempering – In a small kadai/pan ( we call it a tadka pan), heat the oil. Once it’s heated, add jeera seeds, mustard seeds. They will splutter. Then add chana dal & urad dal which will turn golden brown in a minute. Then add curry leaves & green chillies and fry. Add this tempering to the rava- water mixture while the stove is still on.
5. Add salt and mix.
6. Take curds in a bowl and add some water( if it’s too thick) and whisk so that there no lumps. Add this to the cream of rice. Once you see the mixture boiling, immediately put off the stove.
5. Garnish with coriander leaves and serve hot.
Like Julia Child said, “You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.”