MAJJIGE HULI/PALADYA

This is a slightly sour dish made with butter milk (thin curds) and vegetables. Some like to have it as a combination with  thick ‘tovve’ ( a thick huLi/sambar), Togari nucchinunDe, etc. but it can be had with plain rice also. Only a few selected vegetables are used for this, like pumpkin, chow chow, snake gourd and sometimes even peas.

Ingredients:

Any of the above mentioned Vegetables              1 cup, cut into ½” - 1” inch cubes

Salt                                                                       1 teaspoon

Curds thick                                                            ½ cup

Water                                                                     ½ cup              

           

To be ground into paste:

Grated coconut                                                      ½ cup

Chilies                                                                    1 or 2

Ginger                                                                    1” piece

Cumin                                                                    1 level table spoon

Gram dal                                                                1 tablespoon (to be soaked 1 hour before grinding)

For seasoning

Oil                                                                           1 teaspoon

Mustard seeds                                                        1 teaspoon

Curry leaves                                                            5-6

Turmeric                                                                  1 pinch

Ingu (asafoetida )                                                    1 pinch

Procedure:

Take oil in a pan. When hot, add mustard seeds. When they sputter add curry leaves, ingu, turmeric and add vegetables. Add half a teaspoon of salt and cook. I prefer half cooked vegetables. If you wish you can cook till soft.

While the vegetable is getting cooked, grind the mentioned ingredients into fine paste. You can add a little water while grinding.

When the vegetable is cooked, add the ground mixture, the remaining half spoon of salt and boil. Add about half a cup of water if you find it very thick. Let it boil for two or three minutes. Keep stirring so that it doesn’t get burnt.

Allow it to cool.

Beat the curds well with a whisk, add water and stir well.  Pour this into the pan and mix well.

Majjige huli is ready to serve.

Note: Add  curds only when the contents of the pan are cooled and do not heat the ready majjige huli to high temperature. Hot temperature makes the curds get curdled. So you can just warm it.