Majjige huli – nothing like the usual sambhar

Majjige literally is sour curd or butter milk and huli is sometimes the name given to sambhar.
I tried coming up with a name that would communicate the simple, yet delicious and feast-worthy dish that it is …but other languages don’t seem to do justice.

It is, in fact a fairly simple and quick dish, but you would find at least 7 out of 10 guests who have never eaten such a thing. I have even managed to surprise south Indian friends of mine!
The variety is amazing too – radish; cauliflower;beans&potato;bamboo shoot, ash gourd

As usual, it wont take you more than 10-15 minutes to prepare it and it goes fabulously with steamed rice (or if you like, hot parathas)
Here goes..
majjige huli_Fotor
Recipe Serves 4

For the curry
Coconut – 1cup                                                        Vegetable – 1/2 to 1 cup
Green chillies – 4                                                     Curd 1/4th cup
Red chillies – 2                                                          Salt to taste
For tempering
Mustard seeds – 1 tsp                                              Red chillies – 2-3
Ghee – 1 tablespoon

– Par cook the vegetable adding (usually, depending on firmness of the     vegetable used 1 whistle in a pressure cooker or 7-10 minutes in      boiling water would do). Retain with water

– Meanwhile, grind coconut, red chillies, green chillies using curd.
– Add to boiled vegetable and its water, add salt and boil for another 5-    8 minutes
– Temper in ghee with mustard & coarsely cut red chillies (in that order)



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