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
For the curry
Coconut – 1cup Vegetable – 1/2 to 1 cup
Green chillies – 4 Curd 1/4th cup
Red chillies – 2 Salt to taste
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)