Hurigalu or hurigaalu recipe | How to make Karnataka style spicy trail mix | Hurugalu or Hurgaalu recipe

By Latha on December 22nd, 2016

hurigaalu or hugaalu or hurigalu

Hurigalu or hurigaalu or Karnataka style spicy trail mix recipe explained with step by step pictures. Hurigaalu or hurgaalu is a very popular and tasty mixed lentils snacks from Karnataka. Hurigalu or hurgaalu is a oil free, guilt free snacks. These hurigalu or hurgaalu is prepared using mixed lentils or legumes. Best served with a cup of tea.

"Hurigaalu" translates to "fried lentils or legumes" in Kannada language. Preparing hurigaalu is time consuming but very tasty and healthy. Soaked lentils or legumes should be roasted separately under medium flame without burning them. This type of spicy trial mix is very popular in Mysore region of Karnataka.

Hurigaalu or hurgaalu is a guilt free snacks recipe. I have already shared some guilt free snacks recipes like congress kadlekai, Avarekalu mixture, carrot-mung dal salad, Mangalore churumuri, girmit, kadle usli and nuchinunde recipes.

If you are looking for more snacks recipes then do check our Karnataka snacks recipes section.

Hurigaalu or hurgaalu recipe

Preparation time: 10 hours
Cooking time: 1 hour
Serves: 1 cup

Ingredients: (measuring cup used = 240ml)

  1. 1/4 cup peanuts or ground nuts or kadlekai or shenga
  2. 1/4 cup fried gram or roasted gram or hurigadale
  3. 1/2 cup finely chopped dessicated coconut or kobbari
  4. 1/4 cup green gram or mung beans or hesaru kalu
  5. 1/4 cup black chickpea or kadlekalu
  6. 1/4 cup black eyed bean or alasande kalu
  7. 1/4 cup cowpea or moth beans or matki kalu
  8. 1/8 cup horse gram or huruli kalu

Ingredients for spice paste:

  1. 2 tsp red chili powder (adjust as per your spice level)
  2. 3 tsp lemon juice (adjust as per your taste)
  3. A big pinch of turmeric powder
  4. 1/2 tsp hing or asafoetida
  5. 1 tsp salt (or as per your taste)

Instructions for making hurigaalu or hurgaalu:

  1. Rinse and soak all the lentils or legumes like green gram, black chickpea, black eyed beans, moth beans and horse gram for 7 - 8 hours. I soaked it overnight.soaked lentils or legumes for hurigalu or hurgaalu or hurigaalu
  2. Once they are soaked, drain the water completely and spread it on a cotton cloth for 2 hours. The lentils or legumes should be moist but not wet.drying lentils or legumes for hurigalu or hurgaalu or hurigaalu
  3. Finely chop dessicated coconut and fry until crisp using a thick bottomed pan. Set it aside.frying dry coconut for hurigalu or hurgaalu or hurigaalu
  4. Next dry roast fried gram or roasted gram for 2 - 3 minutes and set it aside.roasting fried gram for hurigalu or hurgaalu or hurigaalu
  5. Next in the same pan dry roast peanuts or groundnuts until light brown here and there. They will also become crisp and starts crackling. Set it aside. You need to deskin the fried peanuts. But I didn't do. Also please note the quantity is more in the image, but I used only 1/4 cup.frying peanuts or ground nuts for hurigalu or hurgaalu or hurigaalu
  6. Now you need to dry roast soaked lentils or legumes one by one under medium flame. When the size is reduced to original, starts to pop and becomes light, it is done. You can also taste few and decide. Bengal gram and long beans gram takes around 20 minutes. Other lentils will take around 12 - 15 minutes. The time may vary depending on the flame and quantity.drying lentils or legumes for hurigalu or hurgaalu or hurigaalu
  7. Now in a bowl take red chili powder, salt, asafoetida and lemon juice. Add 1 - 2 tbsp of water and prepare a thick spice paste.spice paste for hurigalu or hurgaalu or hurigaalu
  8. Now wait until fried grams or lentils are cool. And then mix the spice paste using hands. Try to use gloves or wash the hands after mixing.mixing spice paste for hurigalu or hurgaalu or hurigaalu
  9. Now keep it again on the stove top and switch on the stove. Fry until dry under medium flame.frying lentils or legumes for hurigalu or hurgaalu or hurigaalu
  10. Switch off the stove and at the end add in fried peanuts, fried gram and dessicated coconut pieces. Once it is cool, store it in an airtight container.peanuts, fried gram and dessicated coconut for hurigalu or hurgaalu or hurigaalu

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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