Majjige Huli is a traditional dish from Karnataka, a state in southern India. It is a yogurt-based curry that is flavored with coconut and spices. Majjige Huli can be made with different vegetables, but one of the most popular ones is okra (ladies' finger). This dish is also known by different names in other south Indian states, such as Morkuzhambu in Tamil Nadu, Puliserry in Kerala, and Majjiga Pulusu in Andhra Pradesh/Telangana.
Origin of Majjige Huli
Majjige Huli is believed to have originated from the Udupi-Mangalore region of Karnataka, where it is a staple dish in the cuisine of the Brahmin community. The word "majjige" means "buttermilk" in Kannada, and "huli" means "sour". The dish is also influenced by the Ayurvedic principles of balancing the body's doshas (energies). Yogurt is considered to be cooling and soothing for the body, while coconut and spices are warming and stimulating. Thus, Majjige Huli is a balanced dish that can be enjoyed in any season.
Ingredients
To make Bangalore special Majjige Huli with okra, you will need the following ingredients:
- 250 grams of okra, washed and chopped into 1-inch pieces
- 2 cups of thick yogurt or buttermilk
- 1/4 cup of grated fresh coconut
- 2 tablespoons of chana dal (split chickpeas), soaked for 30 minutes
- 2 teaspoons of cumin seeds
- 1 teaspoon of mustard seeds
- 1/4 teaspoon of turmeric powder
- 2-3 green chilies, slit
- A small piece of ginger, peeled and chopped
- A pinch of asafoetida (hing)
- Salt to taste
- 2 tablespoons of oil
- A few curry leaves
- Coriander leaves for garnish
Steps
1. Heat oil in a pan and fry the okra pieces on medium-high heat until they are crisp and golden. This will prevent them from becoming slimy in the curry. Drain and keep aside.
2. In a blender or mixer grinder, grind the coconut, chana dal, cumin seeds, mustard seeds, turmeric powder, green chilies, ginger, asafoetida and salt with some water to make a smooth paste.
3. Whisk the yogurt or buttermilk well and keep aside.
4. In a large pot or kadhai, bring some water to a boil and add the fried okra pieces. Simmer for about 10 minutes or until they are cooked but not mushy.
5. Add the coconut-spice paste and mix well. Bring the curry to a boil again and then lower the heat.
6. Slowly add the whisked yogurt or buttermilk and stir continuously to avoid curdling. Simmer for another 10 minutes or until the curry is slightly thickened.
7. In a small pan, heat some oil and splutter some mustard seeds and curry leaves. Pour this tempering over the Majjige Huli and mix well.
8. Garnish with coriander leaves and serve hot with steamed rice or rotis.
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