About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Tuesday, July 8, 2008

Majjige Huli (Choicest of veggies in coconut - yogurt sauce)

   

Hey folks, I hope you all had a wonderful 4th of July!! And for the ones that are not in the US.... I hope you guys had a great weekend!!! :)

A lot of my friends and readers have been mailing and asking me for this authentic and traditional Karnataka recipe..... As the name suggests, this dish is a coconut and yogurt based gravy. The veggie could be either tindora, green peppers/capsicum, potatoes, cucumbers, okra/lady's finger, brinjal/eggplant, ash gourd/ winter melon or even the yard long beans, called "Alasande" in Kannada!!

This recipe has two different versions: Bangalore/Mysore version and the Mangalore/Udupi version. While the Bengalooru/Mysooru version takes more spices and ingredients, the Mangalooru version is mild and has no other spice apart from green chilies. " A big NO to jeera or any other spice in Majjige huli.... Adding extra spices would make it aviyal", my MIL says. However, my mom and grand-mom insist on adding jeera, hing, cilantro and mustard seeds!!! So you see how different, yet how similar these two versions are..... Will go ahead and give you the recipe for both the versions. You could choose whichever suits you best!!!

And btw, this gravy goes really well with Nuchinunde...You must try it sometime.

Bangalore/Mysore Version:

Ingredients:

2 cups Chopped veggies

2 tbsp Grated coconut, fresh/frozen

2 cups Yogurt or Buttermilk

2 tsp Chana Dal soaked in warm water for about 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 generous pinch of Hing

Salt as per taste

For Tempering:

1-2 tsp Ghee/Oil

1/2 tsp Mustard seeds

3-4 Curry leaves

Method:

  1. Cook the chopped veggies with some salt and water until done; Keep aside. Note: If you are using okra or eggplant, make the tempering in a wok and cook them in oil, on low-medium heat; DO NOT add water for cooking these two veggies.
  2. Grind coconut, green chilies, cilantro, jeera, hing, chana dal/besan, mustard seeds and turmeric to a smooth paste with some water.
  3. Add the masala paste to the cooked veggies; Add a little water if required and boil for a couple of minutes; Remove from heat.
  4. Add yogurt/ buttermilk and mix well; If you are using yogurt, make sure you beat it well before adding..... the masala paste and the yogurt blend better this way; Add water to get the desired consistency.
  5. Temper with mustard seeds and curry leaves; Serve with hot steamed rice.

Mangalore/Udupi Version:

Ingredients:

2 cups Chopped veggies

2 tbsp Grated coconut, fresh/frozen

2 cups Yogurt or Buttermilk

2-3 Green Chilies, low-medium spiced

For Tempering:

1-2 tsp Ghee/Oil

1/2 tsp Mustard seeds

1/2 tsp Methi seeds

3-4 Curry leaves

Method:

  1. Cook the chopped veggies with some salt and water until done; Keep aside. Note: If you are using okra or eggplant, make the tempering in a wok and cook them in oil, on low-medium heat; DO NOT add water for cooking these two veggies.
  2. Grind coconut and green chilies with some water, to a smooth paste.
  3. Add the masala paste to the cooked veggies; Add a little water if required and boil for a couple of minutes; Remove from heat.
  4. Add yogurt/ buttermilk and mix well; If you are using yogurt, make sure you beat it well before adding..... the masala paste and the yogurt blend better this way; Add water to get the desired consistency.
  5. Temper with mustard seeds, methi seeds and curry leaves; Serve with hot steamed rice and enjoy!

Serves:About 3-4 people;

Prep time: About 30-40 mins, including veggie cooking time;

A few of my fellow bloggers have passed on the following awards to me.... Thanks so much, people!! I am glad you picked me for the awards...It is really an honor!!!

26 comments:

Asha said...

Majjige Huli is comfort for me, just looking at it makes me happy!:)
I like and make Mysore style Majjige huli. My grandmother doesn't know what Avial is at all, so we make it that way always!:D
The other simple Majjige Huli, I will try. It's almost like eating spicy majjige and rice except coconut added in the gravy, not bad at all!:))
Enjoy all the wards, you deserve it.It rained here and then stopped on the 4th! It was fun, lots of pataki to blast!:D

Laavanya said...

I simply love this - thanks for giving 2 versions... both sound great.. but I think i'll take the spicy one :)

Vanamala said...

what a coincidence now i too made same cucumber majjige huli for lunch ..... pic looks lovely i love the bowl

TBC said...

Nice! The Udipi version sounds a lot like our Kerala prepn.

kamala said...

Like both the versions Ramya..Will try it soon

Roma said...

I love majjige huli. Thanks for sharing the recipe.

LG said...

M.huli ..I love it. I am going to make it today for dinner as you made me drool over that bowl! ;)

SMN said...

Ramya thats a nice entry i wlays love this wth white rice and mango pickle. nice to meet a bangalorean.

SMN said...

Ramya thats a nice entry i wlays love this wth white rice and mango pickle. nice to meet a bangalorean.

easycrafts said...

I have something for u on my blog

Lata said...

I must definitely try this and I postmarked this recipe. Looks great.

meeso said...

Looks tasty, I will have to try this soon!

Nags said...

i think all the south indian states have a version of this :)

Anonymous said...

Ramya, I was introduced to your blog just a few days ago. Great recipes!! all authentic to Karnataka, especially Bangalore. ninna blog nodi nange tumba kushi aitu. ivattu majjige huli nodi innu santosha agtide...maneli madbeku...tumba dina aitu.
good going girl!!!

- Lakshmi

Kalai said...

Looks like a version of what we call mor kuzhambu in Tamil. Sounds great, Ramya! Enjoy all of the awards, dear. You deserve them! :)

Nisha said...

Hey Gurl

My name is Nisha....frombangalore now in New Zeland.. .........this is my first time to your blog ....... my mouth is watering .........thanks for sharing this recipe...will try it and let you know.......

Sandhya said...

Wow, Ramya my husband loves majjige huli, i tried your recipe and it turned out perfect! thanks for posting
Cheers
-Sandhya

Roxanne said...

The photo looks so yummy.. I love veggies. Gotta try this recipe.

Roxanne said...

Tried it. Thanks for the recipe. It was so delicious, my family enjoyed it.

parimala said...

Hi I tried it and it came very well n tasty of course !!! thanks for the recipe

Generic Viagra said...

What a nice blog, let me say that you have what some people call: ''writer's wood'', no really,
this could be the best thing i've ever read since that last post of ''Tabasco's Grill'' by Henry Townsend, i can't wait
for another masterpiece of yours!!!! =)

Vincenzo Aquafresca (vincenzoaquafresca@gmail.com)
4853 Tully Street
Dearborn, MI 48126

Sashidhar said...

I cook everything except breakfast (thinDi). But the majjige huLi was something I always have a problem. Great blog. But why don't you monetise your site with a few ads?

I tried this when my wife is visiting India. Turned out well.Thanks to your blog.

Anonymous said...

Tried Bangalore Mysore version without coriander(because it was not available when i decided to prepare) and it still turned out very well. Thanks for posting the recipe. Will try Mangalore style next time.

S K G Rao, C Text. ATI. said...

I think the Gujarati 3 rd version also is good please give the recipe of this KADI as it's called.

SRIKANTH said...

Hi Ramya,
tried this one today....and it came out exactly like how my mom used to make!!! Thanks a lot for the recipe! Thumba dhanyavaadagalu! Sakkath taste! :-)

Anonymous said...

Thanks for the recipe, mine always gets curdled, may be teh key isto add the buttermilk after boiling the ground paste with evggies, will give it a try.