Wednesday, March 18, 2009

Southekayi Majjige Huli (Cucumber Yogurt Curry)

Majjige Huli is a kannada word & the literal translation of this would be thin yogurt curry. Our family has mixed likings for majjige huli. Me & my sister are ardent fans of it whereas my father doesnt like this. My granny agrees to eat this only with mudde(finger millet balls) and my hubby treats this as as just another sambar/curry. Now, coming to my son's choice, at present, he doesnt like it. My mom understood everybody's needs & used to satisfy everyone. There used to be mudde (for herself, dad and granny) and ambode(deep fried chana dal snack) for others along with majjige huli. Few other times, there used to be Majjige menasu (dried fried green chilli), as well.

I leave the choice to you, you can either prepare mudde(finger millet balls), ambode or majjige menasu along with majjige huli or simply relish the dish with rice & papad or pickle.


Ingredients:

1 medium sized old cucumber/mangalore southekayi

1 cup curd (it should be little sour)

½ inch ginger (grated)

1 tbsp channa dal soaked in water for 30mins

3-4 curry leaves

1/4th cup coriander leaves/cliantro

¼ tsp fenugreek/methi seeds

1 cup grated coconut

3 green chillies

Salt according to taste

1 broken red chilli

½ tsp mustard seeds

A generous pinch of hing/asafoetida

1 tsp oil

Method:


  • Peel the skin & remove the seeds of the old cucumber. Chop it into 1 inch sized cubes. Add little water & cook the vegetable until soft.

  • Meantime, make a fine paste of coconut, green chilli, ginger, methi seeds, coriander leaves & soaked channa dal.

  • Add salt & the paste to the cooked vegetables & boil it.

  • Beat the curd for 30 secs, add equal amount of water & make thin butter milk out of it.

  • Add this butter milk to the boiling mixture & reduce the flame.

  • Cook this for 5 minutes (the mixture should just start to boil). Ensure to switch off the flame immediately (don’t over boil the mixture as it contains butter milk)

  • Prepare the tempering in a separate pan, by adding oil, mustard seeds, curry leaves, broken red chilli & hing (in the same order mentioned). Pour this over the mixture prepared.

  • Serve it hot with rice & majjige menasu (fried chilli)

PS: This curry is best to be consumed hot as it has butter milk, the curry may turn sour if it is not used for 4-5 hours (again depends on the outside temperature…)

This recipe goes to Neha of "Tasty recipes" who is guest hosting "AFAM-Cucumber", an event started by Maheswari.