This is a dish prepared using curd (preferably slightly sour curd). Yes, there is a nice and tasty way of using up all those leftover curds lying around in the refrigerator :)
Majjige-huLi literally means sour curd in Kannada.
This is a very common dish prepared in Karnataka and has many variations to it.
It is part of most of the festivals and tops the menu list during functions like weddings in South India.
This recipe is prepared with different vegetables, like ash melon, chow-chow or bhindi.
Most popular and tastier one is the one with ash melon.
So I will posting a step to step guide to prepare the Majjige-Huli with Ash Melon (called boodu kumbalakayi in kannada) in this blog.
Below is a pic of Ash Melon
Ingredients for preparing Majjige-HuLi
1) Ash Melon - 1kg
2) Sour curd - around 1/2 litre (beat it lightly till it is smooth)
For Grinding
1) Grated fresh Coconut
2) Green chillies
3) Soaked Gram Dal/Channa Dal - 3-4 tsp (for about 1 hour)
4) Turmeric
5) Mustard - very little (arnd 1/4 tsp) - raw
6) Dhania/Corainder seeds - 1 tsp
7) Jeera seeds - 1 tsp
8) Coriander leaves
Method
1) Grind all the ingredients mentioned along with water and keep aside.
2) Peel the skin of the Ash melon and remove the seeds inside it and cut into medium sized cubes.
3) Pressure cook the Ash melon with little salt and some water (enough to immerse the cubes) for 1 or 2 whistles.
4) Once it is cooled, put the Ash melon in a vessel and add the ground mixture and add salt to taste and boil for a while.
5) Finally add the sour curd to this and mix well and allow it to boil once (once u see bubbles switch off).
6) Season with mustard, hing and curry leaves and add to majjige-huli.
Tastes awesome with rice :)
As mentioned there are many variations to this dish.
Some people who like garlic flavour in their cuisine, can add a bit of garlic to grinding.
Some also add some spices like cinnamon etc.
But this original version tastes the best and is a nice authentic dish which uses no dal and is good for digestion and great to be eaten during summers :)
Majjige-huLi literally means sour curd in Kannada.
This is a very common dish prepared in Karnataka and has many variations to it.
It is part of most of the festivals and tops the menu list during functions like weddings in South India.
This recipe is prepared with different vegetables, like ash melon, chow-chow or bhindi.
Most popular and tastier one is the one with ash melon.
So I will posting a step to step guide to prepare the Majjige-Huli with Ash Melon (called boodu kumbalakayi in kannada) in this blog.
Below is a pic of Ash Melon
Ingredients for preparing Majjige-HuLi
1) Ash Melon - 1kg
2) Sour curd - around 1/2 litre (beat it lightly till it is smooth)
For Grinding
1) Grated fresh Coconut
2) Green chillies
3) Soaked Gram Dal/Channa Dal - 3-4 tsp (for about 1 hour)
4) Turmeric
5) Mustard - very little (arnd 1/4 tsp) - raw
6) Dhania/Corainder seeds - 1 tsp
7) Jeera seeds - 1 tsp
8) Coriander leaves
Method
1) Grind all the ingredients mentioned along with water and keep aside.
2) Peel the skin of the Ash melon and remove the seeds inside it and cut into medium sized cubes.
3) Pressure cook the Ash melon with little salt and some water (enough to immerse the cubes) for 1 or 2 whistles.
4) Once it is cooled, put the Ash melon in a vessel and add the ground mixture and add salt to taste and boil for a while.
5) Finally add the sour curd to this and mix well and allow it to boil once (once u see bubbles switch off).
6) Season with mustard, hing and curry leaves and add to majjige-huli.
Tastes awesome with rice :)
As mentioned there are many variations to this dish.
Some people who like garlic flavour in their cuisine, can add a bit of garlic to grinding.
Some also add some spices like cinnamon etc.
But this original version tastes the best and is a nice authentic dish which uses no dal and is good for digestion and great to be eaten during summers :)
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