Tag: yoghurt based recipe

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

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.

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.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

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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