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!
