Majjige Huli | Vegetable Cooked in Curds

Recipe- Majjige Hulli | Aasvaada Food Catering Service | www.aasvaada.in

What comforts food sustenance intend to you ? For me its something that i've grown up eating,something that revives my youth memories,something that solaces me… . in a word basic home cooked food.Though i cherish eating in eateries… end of the day on the off chance that you ask me,nothing can beat straightforward home cooked nourishment. Today's post is one such ameliorating customary South Indian dish. It is enjoyed all through South India under different territorial names – "Majjige huli" in Karnataka,"Mor Kuzhambu" in Tamilnadu,"Pulissery/Moru kootan" in Kerala and "Majjiga pulusu" in Andhra Pradesh. In basic words, this delightful dish can be interpreted as a gently spiced coconut – yogurt based curry… .a nearby cousin of North Indian kadi…

Majjige huli is a mark dish in each Karnataka Brahmin's home and functions.Its one of those best dishes to clear acrid curd.Basically in Karnataka there are two varieties of making this majjige huli. Bangalore/Mysore form and Udupi/Mangalore version. Mangalore rendition is mild, simple.And the Bangalore/Mysore adaptation takes in more flavors and fixings. Few of the vegetables that are ordinarily utilized as a part of making this curry are: Sambar Cucumber, AshGourd, BottleGourd, ChayoteSquash, Longbeans, Potato, yam, Breadfruit, Rawbanana, okra, capsicum, green verdant veg etc.

Ingrediants Fixings: Bangalore- Mysore version:

2 mugs Slashed veggies

2 tbsp Ground coconut, crisp/solidified

2 mugs Yogurt or Buttermilk

2 tsp Chana Dal absorbed warm water for around 20-30 mins OR 2 tsp Besan

3-4 strands Cilantro

2-3 Green Chilies, low-medium spiced

1/2 tsp Mustard seeds

1 - 1.5 tsp Jeera

1/4 tsp Turmeric

A liberal squeeze of Hing

Salt according to taste

For Hardening:

1-2 tsp Ghee/Oil

1/2 tsp Mustard seeds

3-4 Curry leaves

Technique/Method.

Cook the slashed veggies with some salt and water until done; Keep aside. Note: In the event that you are utilizing okra or eggplant, make the hardening in a wok and cook them in oil, on low-medium warmth; Don't include water for cooking these two veggies.

Granulate coconut, green chilies, cilantro, jeera, hing, chana dal/besan, mustard seeds and turmeric to a smooth glue with some water.

Add the masala glue to the cooked veggies; Include a little water if required and bubble for several minutes; Expel from warmth.

Include yogurt/buttermilk and blend well; In the event that you are utilizing yogurt, ensure you beat it a long time before adding..... the masala glue and the yogurt mix better along these lines; Add water to get the coveted consistency.

Ingrediants Fixings, Mangalore-Udupi version:

2 containers cut veggies

2 tbsp Ground coconut, new/solidified

2 containers Yogurt or Buttermilk

2-3 Green Chilies, low-medium spiced

For Treating:

1-2 tsp Ghee/Oil

1/2 tsp Mustard seeds

1/2 tsp Methi seeds

3-4 Curry leaves takes off

Strategy:

Cook the cut veggies with some salt and water until done; Keep aside.

Note: In the event that you are utilizing okra (ladies finger) or eggplant, make the treating in a wok and cook them in oil, on low-medium warmth; Don't include water for cooking these two veggies.

Pound and grind coconut and green chilies with some water, to a smooth curry.

Add the masala curry to the cooked veggies; Include a little water if required and bubble for a few minutes; Expel from warmth.

Include yogurt/buttermilk and blend well; On the off chance that you are utilizing yogurt, ensure you beat it a long time before adding..... the masala curry and the yogurt mix better thoroughly,add water to get the coveted consistency.

Temper with mustard seeds, methi seeds, curry leaves and a pinch of asafoetida; Present with hot steamed rice and appreciate!

Serves: About 3-4 individuals;

Planning time: Around 30-40 mins, including veggie cooking time;

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