Majjige Huli - Vegetables In Yogurt Sauce

          Majjige Huli is one of the traditional food variant which is very common to find in many of the festive meals of Karnataka. In Kannada "majjige" means "buttermilk" and huli means "Sambar". So, Its a kind of sambar made of cooked vegetables in yogurt sauce. Here the curd gives the desirable tangyness replacing the tamarind. Its yummy and good to enjoy with cooked rice. The recipe is simple and easy to follow.

Ingredients:

• Budugumbalakayi / Winter melon (ash gourd)  or  Seeme badanekayi / Chow chow (choyote squash)   or   Bannada sauthekayi / Yellow Indian cucuber    -  Around 2 cups, cut into pieces.
• Kadalebele / Chana dal (split skinned bengal gram dal) - 2 1/2 tbs
• Green chilies - 2 to 3, use according to the spiciness and your taste
• Grated coconut - 1/2 cup
• Ginger - 1" pieces
• Coriander leaves (cilantro) - 1/4 bunch
• coriander seeds - 1 1/2 tbs
• Mustard seeds - 3/4 tsp
• Cumin seeds - 1 1/2 tsp
• Asafetida - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Curd - 1 cup
• Water - 3/4 cup
• Salt - to taste

For tempering:

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 8 to 10
• Dry red chilies - 2

Method:

• Wash and soak the chana dal for around 1 1/2 hr.

• Take cubed vegetables in a pot and add boiling water just enough to cover them. Add 1/2 tsp salt and cook for 12 to 15 minutes, then strain out the water. Do not over cook, the vegetables should be little bit crunchy after being cooked.

• Add 3/4 cup water to the curd and whisk nicely, keep aside.

• Grind soaked channa dal, grated coconut, green chilies, coriander leaves, ginger, coriander seeds, mustard seeds, cumin seeds, asafetida and turmeric powder by little water into smooth paste.

• Take cooked vegetable, ground masala paste and put on the stove top. add little water mix well and boil until the raw smell of the masala is gone.

• Now add whisked curd, salt, mix and allow to get heated on a low heat. Do not boil.

• Finally add the tempering prepared by heating oil and adding mustard seeds, red chilies and curry leaves to it, mix well and remove from stove top.

• Enjoy with the steaming rice.

Note:

• Majjige huli can also be prepared by using ladies finger for which wash, dry and chop the ladies finger. Fry it in the oil until it becomes little crispy and the slime is gone. Then add ground masala and continue with the remaining steps as above.
• The other vegetables which are also used include bottle gourd, capsicum and greens like spinach and red spinach (dantina soppu)
• Stick to any single variety of vegetable so as to retain the individual flavour.

Watch the video in Kannada with English subtitles:

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Mysore Masala Dosa

          "Mysore masala dosa", the crispy South Indian crepe with a delicate coating of red chutney and stuffing of spiced potato feels irresistible and mouthwatering to many of us. We often throng to the restaurants to satisfy our taste buds but secretly get conscious about the calories. So, why not try to prepare it in a healthy way at home?! Here is a simple recipe for the delicious "Mysore Masala Dosa"...

Ingredients:

• Dosa batter (Click on the link for the recipe)
• Potato masala (Click on the link for the recipe)
• Desi ghee (clarified butter) - as required 

Ingredients For Red Chutney:

• Red chillies - Around 3, Use according to the spiciness of the chilies and your taste
• Dalia - 1/4 cup, powder it.
• Chopped onions- 2 tbs
• Garlic - 3 to 4 cloves
• Ginger - 1" piece
• Tamarind - A peanut sized
• Jaggery powder - A pinch, optional
• Salt - to taste.
• Oil - 1 tbs

Method:

• Heat oil in a pan and fry garlic coves followed by red chilies and onion. Keep aside to cool.

• Take the fried mixture with all the other ingredients and grind into smooth paste using MINIMUM water.

• Heat the skillet and pour a ladle full of dosa batter on it, spread immediately into thin crepe.

• Cover with a lid so that the upper portion of the dosa is steam cooked.

• As the sides of the dosa starts to get brown, sprinkle some ghee on the top and the sides.

• Apply the red chutney on to the top and place some potato masala at the centre.

• Fold the dosa in to half or roll it as you like and take out of the skillet.

• Repeat the process for other dosas.
• Enjoy hot "masala dosas" with coconut chutney, sambar and pickle of your choice.

Note:

• Do not add too much of water while grinding the red chutney as it can turn the dosa soggy when it is applied on to the top. So, use the water sparingly sufficient enough for grinding.
• In case of unavailability of red chutney, Any kind of chutney pudi (gun powder chutney) of your choice can be made use of.

Watch the video in Kannada with English subtitles:

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