Majjige huli is an authentic Kannadiga dish that figures prominently in many festival menus. This version of majjige huli can be made quickly without the need for grinding spices. This can be eaten with Chapathis, or mixed with rice.
Makes about 4 servings.
Besan : 1 tablespoon heaped
Sour yogurt (thinned to buttermilk consistency) : 2 cups
Dhania powder : ¼ teaspoon
Green chillies : 2 – 3 chopped
Curry leaves : 8 – 10
Green Chillies : 5 – 6
Cilantro (Fresh Dhania) : 2 teaspoons chopped
Vegetable Oil : 2 teaspoons
Mustard seeds (Rai, Sasve) : 1 teaspoon
Dried red chilli : 1
Turmeric (Haldi, Arshna) : pinch
Salt to taste :
Whisk dhania powder, haldi and salt with the buttermilk until combined.
Add the chopped cilantro, curry leaves, and green chillies and stir.
Transfer to a heavy saucepan and heat on medium while stirring constantly. Continue to cook until the mixture thickens and comes to a rolling boil.
Take the saucepan off the heat while you make the seasoning as follows.
Heat the vegetable oil in a small kadhai (or saucepan).
Add the mustard seeds and cover, until they stop popping.
Pour over the prepared majjige huli.
Serve with rice, or with rotis.
Recipe Credit : Shanta Rao