Uddina Hittu: A Hidden Gem from Udupi's Culinary Treasury

Deep in the coastal region of Karnataka lies Udupi, a town renowned for its temple cuisine and vegetarian delicacies. Among its many culinary treasures is Uddina Hittu – a unique, protein-rich dish that beautifully showcases the ingenuity of traditional South Indian cooking.

Uddina Hittu, literally translating to "black gram flour" in Kannada, is a versatile preparation that can be enjoyed as a hearty side dish with rice or transformed into a comforting soup. What makes this dish extraordinary is its simplicity – using just a handful of pantry staples, it delivers incredible depth of flavor and nutrition.

The magic lies in the roasted urad dal and black peppercorn powder that forms the heart of this recipe. When whisked into tangy yogurt and enhanced with aromatic tempering, it creates a dish that's both satisfying and digestively beneficial – a hallmark of Udupi cuisine.

Ingredients

For the Base:

• 1/4 cup urad dal (black gram lentils)

• 5 black peppercorns

• 1 cup plain yogurt/curd

• 1 green chili, minced

• 1 teaspoon fresh ginger, minced

• Salt to taste

For Tempering:

• 1 teaspoon coconut oil

• 1/4 teaspoon mustard seeds

• 4-5 curry leaves

• 1 dry red chili (or dry green chili for milder heat)

Optional Addition:

• 1 cup steamed bottle gourd (lauki) or chopped cucumbers

Method

Step 1: Create the Aromatic Powder

Heat a dry pan over very low heat. Add the urad dal and black peppercorns, dry roasting them gently until they become fragrant. This should take about 3-4 minutes. The key is patience – keep the heat low to ensure the dal remains pale white rather than browning, which would make the dish bitter.

Allow the roasted ingredients to cool completely, then grind them into a fine powder using a spice blender. This aromatic powder is the soul of Uddina Hittu and can be stored for future use.

Step 2: Prepare the Base

In a mixing bowl, whisk the yogurt until smooth. Add salt, minced ginger, and green chili. Gradually add 2 tablespoons of the prepared urad dal powder, whisking continuously to prevent lumps from forming. The mixture should have a smooth, creamy consistency.

Step 3: The Finishing Touch - Tempering

Heat coconut oil in a small pan. When hot, add mustard seeds and let them splutter. Quickly add the curry leaves and dry chili, allowing them to crisp up for a few seconds. Pour this aromatic tempering directly into the yogurt mixture and stir well.

Step 4: Customize Your Serving

Traditional Style: Serve immediately alongside steamed rice or millets as a cooling accompaniment to spiced dishes.

Soup Style: For a lighter meal, fold in a cup of steamed bottle gourd or fresh cucumber pieces. The vegetables add texture and make it a complete, nourishing soup.

The Udupi Connection

This humble dish exemplifies the philosophy of Udupi cuisine – maximum nutrition with minimal ingredients. The combination of urad dal provides protein, yogurt offers probiotics, and the spices aid digestion. It's traditionally prepared during hot summers when cooling, easily digestible foods are preferred.

In Udupi households, Uddina Hittu is often the answer to "what's for lunch?" on busy days, proving that the most satisfying meals don't always require elaborate preparation.

Tips

• Store the urad dal powder in an airtight container for up to a month

• Adjust the powder quantity based on your preference for thickness

• For best results, use thick, fresh yogurt

• The tempering can be made ahead and stored in the refrigerator

Prep Time: 15 minutesServes: 2-3 peopleCuisine: Udupi, Karnataka

Experience this authentic taste of coastal Karnataka and discover why simple, thoughtful cooking has sustained communities for generations. Uddina Hittu isn't just a recipe – it's a gentle reminder that the most nourishing foods often come from the wisdom of our kitchens.

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