Chayote Seemebadnekai Majjige Huli
Chayote Seemebadnekai Majjige Huli | Hasi Majjige huli recipe | cooked vegetables in yogurt and coconut sauce recipe. Majjige huli is a side dish/curry recipe from Karnataka. Hasi majjige huli is vegetables in raw yogurt and coconut sauce. Majjige huli is usually made thick. You can serve it with plain rice, puliyogare, chapatti / roti etc. Traditionally it is served with puliogare(tamarind rice) as well as nuchchinunde(steamed lentil/dal balls). You use plain curd (plain yogurt) or thick buttermilk to make majjige huli. The sourness of the majjige huli is of personal choice. Use fresh curd or buttermilk if you do not want it to be sour. Generally, a little sourness is preferred.
Ingredients
How to make Chayote Seemebadnekai Majjige Huli – vegetables in yogurt curry
Ingredients for majjige huli – vegetables in yogurt curry for 2-3 persons
- Vegetable pieces I am using chayote – 1 1/2 cups
- Fresh Plain yogurt a little sour can be used if you prefer – 1 cup
- Water – 2 cups
- Salt – 1/4 tsp
- Coriander leaves – 1 tbsp chopped
Ingredients for the tempering
- Vegetable oil or ghee – 1 tsp
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/4 tsp
- Hing / asafetida – a pinch
- Green or red chilies – 1 or 2 according to taste
- Curry leaves – 5-6
Ingredients for grinding
- Fresh coconut – 1/2 cup
- Roasted gram – 1 tbsp
- Cumin seeds – 1 tsp
- Mustard seeds – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Hing/ asafoetida – 1/4 tsp
- Salt – 1/4 tsp
- Ginger optional – a small piece
- Green chili – 1 or more according to taste
Instructions
Making hasi majjige huli – vegetables in yogurt sauce
Cooking vegetables
- Add vegetable pieces and 1/2 cup water to a pan and bring to boil.
- Add a pinch of salt. Reduce flame and let cook for 5 minutes or as needed.
- Cook till vegetable pieces are just done as you can see in the image.
- Do not let them become mushy. Keep aside to cool to room temperature.
Grinding Coconut paste for majjige huli
- In the meanwhile, add fresh coconut, green chili, salt, roasted gram (hurigadale), turmeric powder, cumin seeds, hing (asafotida), ginger (optional) to the blender/mixer jar.
- Grind to a paste.
- Add just enough water as needed to make a fine paste. . Keep aside.
- Make tempering
- In a tadka pan, heat oil or ghee to make tempering.
- Add mustard and cumin seeds. When they stop crackling, add hing, curry leaves. Fry for a few seconds.
- Keep aside.
- Final mixing for hasi majjige huli – karnataka raw yogurt curry
- Add the fresh yogurt/curd to a bowl. Add the ground paste and the cooked and cooled gourd pieces.
- Mix well. Check the salt and add if necessary. Remember, we added salt to cook vegetables and also while grinding.
- Add the tempering and mix well. Hasi majjige huli is ready to serve.
- Hasi majjige huli – vegetables in yogurt sauce, Karnataka recipe is ready.
Notes
Tips
- Keep aside till serving time. Serve within an hour or two or keep in the fridge if serving later.
- If kept longer at room temperature, the yogurt will turn sour.
- Serve at room temperature with plain rice, puliogare(tamarind rice), nuchchinunde, Bajra moong dal khichadi or chapatti .
- Vegetables such as bhindi (okra), cucumber, gourds are added to majjige huli.
You will first need to cook the vegetables by sauteing in a little oil or boiling in water before adding to the ground curd mix.