Majjige Huli or Melara

Majjige Huli  or Melara

As the name says it, it is the vegetable curry in Majjige or butter milk. This dish is very popular not only among South Kanara Havyakas but also all over southern Karnataka.  In our Havyaka get together, Majjige Huli is a must in our menu.  Majjige huli is similar to ‘Paladya’ which is popular among North Kanara Havyakas. There are many variants of Majjige Huli, but here we are posting the one commonly used by Havyaka community.

Suggestions:

Vegetables:  One can use, sorekai (OPO), tondekai (tindora), cucumbers, okra (bendi),  ash gourd (winter melon), string beans and many more.  You can use any one vegetable or  more. In this recipe we have used, tindora and sorekai. (For okra and eggplant, just stir fry it in oil and mix them directly. No boiling in water necessary).

Buttermilk:  If you use yogurt or curds,  mix it with equal amount of water and thin it. Here we have used only buttermilk. 

Prep Time:  15 min

Cook time:  20 min.

Servings: 4 to 6

  

Ingredients:

Chopped sorekai and tindora                   1 cup each

Grated coconut, fresh or frozen                   2 cups ( 250 grams)

Buttermilk (or yogurt/ curd or mix)             1 cup

Green Chilies                                                 2 to 3

Turmeric powder                                           ½ tsp

Red chilly powder                                          1 tsp    

Salt                                                                 1 tsp or to taste

For Tempering:

Ghee/Oil                                                        1 tbsp

 Mustard seeds                                               1 tsp

Red chili (cut)                                                 3

Curry leaves                                                   6-8 leaves

Asafoetida                                                      pinch

Method:

1.       Cook the chopped veggies with some salt, turmeric powder, red chilly powder in water (2 cups) until the vegetables soften (15 min).  Keep it aside.

2.       Grind coconut and green chilies with some water, to a smooth paste.

3.      Add the coconut paste to the cooked veggies.  Add a little water if required and boil for a couple of minutes; Remove from heat.

4.      While it is warm (step 3), add yogurt or buttermilk and mix well. If you are using yogurt, make sure you beat it well before adding.

5.      In a pan, using 1 tbsp of ghee or oil, fry the mustard seeds, broken red chilies, curry leaves,  asafoetida and pour it to the Majjige Huli.

Serve with hot rice and enjoy! 

Katne Saaru (Pepper Jeera Saaru)

Katne Saaru  (Pepper Jeera Saaru)

Katne saaru, tastes spicy and tangy, makes a great appetizer in any season. It is also touted as a good remedy for cold. 

Prep time:   10 min.

Cook time: 15 min.

Servings:     4 to 6

Calories:      not meaningful

Ingredients:

·         Tamarind                                    30 g.  ( lime size)

·         Pepper                                         3/4 tbsn

·         Cumin Seeds (Jeera)                1/2 tbsn

·         Chopped Coriander leaves      1 tbsn

·         Turmeric Powder                      1/2 ts

·         Salt                                               1 tsp

·         Jaggery                                        2 tsp

·         Garlic cloves                               4 to 6

For Seasoning:

·         Ghee                                       1 tbsn

·         Mustard seeds                      ½ tsp

·         Asafoetida                             pinch

·         Curry leaves                          8 to 10

Method:

1. Dry roast the pepper and cumin seeds and grind them to a fine powder.

2. Soak the tamarind in a cup of warm water for 10 minutes. Squeeze and strain out the juice into a four quart pot.

3. Add turmeric powder, jaggery, garlic and salt.

4. Boil till raw smell of tamarind disappears (5 min.)

5. Add 3 more cups of water, pepper and cumin powder. Cook for 10 min.

Seasoning:

6. Heat the ghee in a pan, add mustard, and curry leaves, when mustard sputters, add asafoetida (hing), heat for few seconds and pour it over the hot saaru.

Garnish it with finely chopped coriander leaves and serve hot.