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!!!

• Blogging with a Purpose Award by Ashakka from Foodie's Hope
• Inspirational Award by RV from My Kitchen Treats
• Rocking Girl Blogger Award and a Bear hug by Skribles from Food with a pinch of Love
• You Make My Day Award by Kamala from Mom's Recipes
• Yumm Blog Award by Veda Murthy from Iyengar's Kitchen