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Tag: south india

  • Majjige huli | Palaldya | South Indian Yoghurt Curry

    Majjige huli | Palaldya | South Indian Yoghurt Curry

    Majjige huli is a popular accompaniment used with steamed rice. It is made of whisked curds with seasoning and other spices. It makes a good meal for summer. This is a signature dish of Karnataka. It is known by different names in various states. Paladya, mor kozhambu, majjige huli and kadhi are the different versions prepared in different parts of the country. Kadhi is popular in Maharashtra  while Mor Kozhambu is  familiar to South Indians.

    There is a slight variation in the preparation of each one of these, but the primary ingredient remains the same, it  is sour curd.

    I have made using ash gourd. Take ash gourd which is fresh and firm . Remove the skin slowly,  you need to have practice as it hard. Other vegetables you can use are cucumber, lady finger and potato. Cucumber is cut into rings and cooked in the seasoning. The okra needs to be sauted and then put after the curds is put. If using potato, boil, peel and cut them into chunks. Put them in the curd mixture and boil.

    Here are my other recipes

    Quick Rajasthani Kadhi   Kadhi with wada southern style

    Majjige Huli
    majjige huli/ paladya

    Let’s get cooking Majjige Huli 

    Ingredients:

    • 1/2 kg ash gourd
    • 1/2 kg sour yoghurt
    • 1 bowl fresh coconut
    • 1tablespoon bengal gram
    • 1/2 teaspoon raw rice
    • 4 green chilly
    • 1/2 bunch coriander
    • salt to taste
    • water
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seeds
    • a pinch of asafoetida
    • 1/4 teaspoon methi seeds
    • 1/4 teaspoon turmeric powder
    • a few curry leaves

    Method:

    1. Soak bengal gram and rice in water for two hours.
    2. Remove the skin of the ash gourd. Cut into pieces, the soft pith and seeds are discarded.
    3. Grind coconut, coriander, green chilly, cumin and the soaked bengal gram to a fine paste.
    4. Take oil in a pan, make the seasoning. Add the mustard seeds, as they crackle, put asafoetida and turmeric powder and  methi seeds. Then goes the ash gourd pieces and the curry leaves. Put some water and allow to cook.
    5. Whisk the curds. Mix the paste into it.
    6. Once the ash gourd is tender, put the curd mixture into it. Add salt and the required quantity of water.
    7. Let boil for sometime.
    8. Majjige huli is ready to serve.

    Take a tip:

    • Use slightly sour curds.
    • Ginger may be added while grinding.
    • Adjust the consistency by adding adequate amount of water.
    • Do not add salt while cooking the vegetable, it absorbs very quickly.

     

    majjige
    Evergreendishesdev

    Majjige huli

    5 from 4 votes
    Majjige huli is a comfort food cooked in yoghurt along with other spices and vegetables. It is usually served as an accompaniment with steamed rice.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram ash gourd
    • 1/2 kilogram yoghurt
    For grinding
    • 1 tablespoon bengal gram
    • 1/2 teaspoon raw rice
    • 4 green chilly
    • 1 teaspoon cumin
    • water
    For seasoning
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • asafoetida
    • curry leaves
    • 1/4 teaspoon methi seeds
    Other ingredients
    • salt to taste
    • water

    Method
     

    1. Soak the rice and bengal gram in water for two hours.
    2. Remove the skin of ash gourd, cut it into pieces,  pith and seeds are to be discarded.
    3. Take oil in a pan, add the mustard seeds, as it crackles, put asafoetida and turmeric powder, put the ash gourd pieces, curry leaves and some water. Let cook till tender.
    4. Grind all the ingredients to paste mentioned under “to grind”.
    5. Whisk the curd and mix the paste to it.
    6. Now add the paste, salt and required quantity of water to it.
    7. Let boil for sometime.
    8. Majjige huli is ready to serve.

    Notes

    • Other vegetables as cucumber, potato or bhendi may be used. Method of cooking differs for each one.
    • Ginger may be used while grinding, I do not use.
    • Curds should be slightly sour. Do not use very sour or curds kept for a longtime. It imparts a bad taste to the food.
    • Add water accordingly.

    If you ever make Majjige Huli / Paladya in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

     

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    Majjige Huli / Paladya
    Majjige Huli Paladya

     

  • Sankranti Ellu / how to make Sankranti Ellu

    Sankranti Ellu / how to make Sankranti Ellu

    Sankranti Ellu is commonly prepared in South India. It is offered to the Lord and later exchanged with family members and friends.

    Makar Sankranti is one of the important festivals celebrated in India. It is called  by different names in different parts of the country. Pongal and Lohri are the other names. It marks the transition of the sun into the sign of Makara. It marks the beginning of Uttarayana kal, a pious period  for the next six months. It usually occurs on January 14th or 15th every year. It is also  one of the periods which marks longer days and harvesting period for the farmers.

    In Karnataka, Andhra Pradesh, Tamil Nadu and Maharashtra  Ellu (a mixture of white sesame with sugar or jaggery) is offered  to Lord and later in the evening to elder members to seek their blessings. Sankranti  Ellu is usually made at home though it is available in the market also. It is also known as Ellu Bella.

    The white sesame seeds is mixed with  ground nuts, desiccated coconut and castor sugar. Ellu Bella theendu, olle olle maatadu, meaning take sweet, talk sweet is the saying that often goes with it.

    Back to our childhood days, we cherished taking this mixture the next day, in cute box and exchanging with all classmates as ” Take Sweet, Talk Sweet, Be Sweet”. Some good memories as I write this post.

    Here is the Sakkarai Pongal recipe prepared on this day. If you like using quinoa, try making quinoa pongal, as I have made it. It is healthier and tasty too.

    sankranti ellu

     SANKRANTI  ELLU

    INGREDIENTS:

    • 1 cup white sesame seeds
    • 1 cup ground nut seeds
    • 1 cup split dalia
    • 11/2 cup dessicated coconut
    • 2 cup castor sugar

    METHOD:

    • Grate the coconut. I remove the black part at first and then grate the white only.
    • Dry roast sesame seeds, ground nut, and dessicated coconut lightly. They should not get burnt or dark.
    • Remove the skin of groundnuts.
    • Put split dalia in the pan for a second and remove it.
    • Mix all ingredients together.
    • Sankranti Ellu is ready to serve.

    Take a tip:

    • Use shiny sesame seeds.
    • Instead of castor sugar and shredded coconut , small bits of jaggery and coconut pieces may be added.
    Evergreendishesdev

    Ellu for Makar sankranti

    5 from 4 votes
    Ellu is exchanged during Makar Sankranti in South India. It signifies better bonding and mark of respect between indivduals.
    Print Recipe
    Servings: 10
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup sesame
    • 1 1/2 cup dessicated coconut
    • 1 cup groundnut
    • 1 cup split dalia
    • 2 cup castor sugar

    Method
     

    1. Grate the dry coconut. I remove the black part and grate only the white part.
    2. Dry roast white sesame, groundnut  and dessicated coconut on low flame.
    3. Peel the skin of groundnut and keep it aside.
    4. Put split dalia  for a few seconds in the pan and roast.
    5. Mix all ingredients together.

    Notes

    • Bits of jaggery may also be used instead of sugar.
    • Use the shiny variety of sesame. It tastes better.
     

    HAPPY MAKAR SANKRANTI TO ONE AND ALL

     

    About the event :

    This is an old post which I have redone with better pictures. Sending it to Foodies_Redoing Old Post _143.

    Pin it for later:

    sankranti ellu

    If you make this, take a picture and tag me on Instagram @foodiejayashree with the #evergreendishes

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  • Green gram stir fry

    Green gram stir fry

    Green gram stir fry is a popular side dish from Karnataka. It is commonly known as Hesaru kalu palya. It makes a good accompaniment with chapathi or jowar roti.

    Ask any South Indian, they will be happy to mention about green moong. It is one of the essentials in the kitchen. It is widely used to make an array of dishes as stir fry, curries and dosa. Sprouted green gram is mostly used in salads.

    Green gram is widely used in South India to make as an accompaniment with jowar roti or chapati. It is mixed with a few spices and cooked well. It is often made as it is healthy and  makes a good substitute for the regular veggies.

    Other recipes from Karnataka are Menthe  Matvadi Palya, Cucumber stir fry,

    green gram stir fry

    How to cook green gram:

    For unplanned cooking, you can cook them directly in the pressure cooker. But, it is good to soak green moong for half an hour at least. It eases the cooking process. Pressure cook it for two whistles. Allow the pressure to release it by itself. Do not cook for a longer time, it becomes smudgy.

    Green moong can be soaked overnight and used in cooking. It can be cooked directly in a pan with some seasoning.

    Sprouted green moong can also be used in cooking stir fry.

    Moong Dal Bada is a crunchy snack made using green moong, ideal to serve as a snack.

    Let’s get to the recipe of Green Moong Stir Fry

    The ingredients that you need are :

    • 1 cup green gram 
    • 1 onion 
    • 3 green chilli
    • ginger 1inch
    • handful of coriander leaves 
    • 1 tablespoon oil
    • 1/4 cumin 
    • 1/4 teaspoon muustard
    • 1/8 teaspoon asafoetida 
    • 1/8 teaspoon turmeric powder 
    • salt to taste

    Method :

    • Cook the green gram in a pressure cooker.
    • Grind coriander leaves, cumin, ginger and green chillies to a fine paste with a tablespoon of water.
    • Cut onions into small pieces.
    • Heat oil in a kadai, add the mustard seeds. When they crackle add asafoetida , turmeric powder and the onions. Saute till light pink. Add the paste and salt and mix well. Now ,add the cooked green gram to it and mix well. Simmer for five minutes. 
    • Serve with chapati or jowar roti.It is ideal to soak for green moong for half an hour.

      Take a tip:

    • The cooking time depends on the kind of gram you have used and the mode of cooking.
    • If soaked for a longer, you can cook them directly in a pan. Otherwise, you need to pressure cook them.
    • Adjust the level of spiciness as per your taste.
    Evergreendishesdev

    Green Moong Stir Fry

    5 from 4 votes
    Green Moong Stir Fry is a simple and tasty stir fry from North Karnataka. It makes a good accompaniment with jowar roti or chapathi.
    Print Recipe
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup green gram
    • 1 onion
    • 3 green chilli
    • ginger 1inch
    • handful of coriander leaves
    • 1 tablespoon oil
    • 1/4 cumin
    • 1/4 teaspoon muustard
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder
    • salt to taste

    Equipment

    • pan, ladle, pressure cooker, small bowl, ladle

    Method
     

    1. Cook the green gram in a pressure cooker.
    2. Grind coriander leaves, cumin, ginger and green chillies to a fine paste with a tablespoon of water.
    3. Cut onions into small pieces.
    4. Heat oil in a kadai, add the mustard seeds. When they crackle add asafoetida , turmeric powder and the onions. Saute till light pink. Add the paste and salt and mix well. Now ,add the cooked green gram to it and mix well. Simmer for five minutes.
    5. Serve with chapati or jowar roti.

    Notes

    It is ideal to soak for green moong for half an hour.
    The cooking time depends on the kind of gram you have used and the mode of cooking. If soaked for a longer, you can cook them directly in a pan. Otherwise, you need to pressure cook them.
    Adjust the level of spiciness as per your taste.

    About the event :

    This is an old post which I have updated with more information and better pictures. The recipe remains the same. Sending this to Foodies_Redoing Old Post 83, a fortnightly event. Here, we work on the old posts either by editing or by changing the pictures.

    The post was first published on 13/07/2014. Edited on 21/7/2022

    a bowl of green gram stir fry
    green gram stir fry

    If you ever make Green Moong Stir Fry recipe, take a piicture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to share your creation. Subscribe to get an e-book and all updates in your inbox!

     

  • Masala wada / Ambode /

    Masala Wada is a popular dish from Karnataka. It is usually served during festivals as part of the festive platter. It is commonly called as Ambode in Kannada.

    INGREDIENTS :

    • 1 cup bengal gram 
    • 1 teaspoon rice flour 
    • 4 green chillies 
    • 1/4 teaspoon cumin seeds 
    • 1/2 inch ginger 
    • coriander leaves finely cut
    • curry leaves ( tear them)
    • salt
    • oil for frying

    DSC01723

     

     

    METHOD :

    Soak bengal gram for one hour. Grind coarsely along with green chillies,cumin  and ginger. Add salt, coriander leaves and curry leaves. Mix well. Heat oil in a kadai. Make small wadas  between palm and slowly let them in the oil. Fry until golden in colour. Serve hot .

    handy hint : Add little water while grinding the dal. Use the soaked water to grind it. Wadas made thin are crisper while those made slightly thick turn to be soft.

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