Wednesday, August 10, 2011

Majjige Huli

Curd/Yogurt Curry

DIL: Lets make majjige huli tomorrow coz we have some extra curds left.
MIL: "Hey, never mention your plan of making this gravy a day before. Its ok to mention it on the day you want to make it".
DIL : <Laughs>  Oh yeah, lets make that something dish tomorrow .. ok ...

This was the typical conversation with MIL  when I mentioned about making this curry. I donno the reason, need to do some research on why its so.. hehehe .. However, we will enjoy this dialogue everytime we plan to make this tasty and tangy dish at home.

Butter milk/Curds : 2 cups
Salt to taste

For seasoning
Oil - 4 tspn
Mustard - 1 tspn
Dry chillies - 2 nos (I used the salam chillies)

To grind:
Poppy seeds - 1 tspn
Gram dal - 2 spn (soaked for 1 hour)
Fresh Coconut - 2 handful
Mustard - 1/4 spn
Coriander seeds - 1 tspn
Jeera - 1 tspn
Coriander leaves - 1 handful
Hing - 1 pinch
Turmeric - 1/4 tspn
Curd - 2 spns
Water - as requird

Choice of Vegetables which you can use for this dish
Ash guard
Green cucumber
Snake guard
Ladies finger
Mangalore cucumber
Seeme Badinekai

1) Chop vegetable of your choice into  1 inch length pieces.
2) Boil vegetables salt till they are 3/4 tender  with little water (If you are using lady's finger you need to fry them first)
3) Now add salt, and add curry leaves, butter milk and the ground mixture to this and let it boil for 5 mins. 
4) Now, take a small pan and add 4 tspn oil, add mustard seeds and dry chilly and pour this seasoning to the above mixture. 
5) Majjige huli is ready to be eaten with chapati/rice/mudde.


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