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10 November, 2017

MAJJIGE HULI/PALDYA/KADHI/CURD CURRY…..using hesarubele/moong dal/green gram lentil

Posted in : KADI-PAKODI / MAJJIGE HULI / RAITA / MOSARU SAASIVE on by : Divya Suresh

Earlier it was like everyone used to make majjige huli/paldya by adding soaked & ground bengal gram (along with other spices), little further people started using gram flour for that quick fix. And I was no exception, even I used to add either soaked bengal gram or gram flour. But later on I started trying the same recipe with using soaked whole green gram or green gram in the powdered form, sometimes with soaked Pigeon pea or tur dal and now a days I use green gram lentil/moong dal/hesarubele powder to make this particular curry which mainly uses curd in the recipe exactly like north Indian famous ‘Kadhi”.

 

Ingredients :

  • Ash gourd/boodukumbalakayi/white petha – 4 cups (cut into cubes)
  • Water – as needed for the desired consistency
  • Thick curd – 2 cups
  • Salt to taste

For grinding :

  • Grated fresh coconut – 1/2 cup
  • Green gram lentil/moong dal/hesarubele – 2 tbsp
  • Cumin seeds – 1/2 tbsp
  • Coriander leaves – 1 small bunch
  • Green chillies – 4 to 6
  • Hing – 1/4 tsp
  • Turmeric powder – 1/2 tsp

For tempering :

  • Ghee – 1 tsp
  • Mustard seeds – 1/4 tsp
  • Curry leaves – few

 

PROCEDURE :

  • Cook ash gourd/kumbalakayi/Petha in enough water (do not put too much water, as the ash gourd is a watery vegetable, which releases too much water when cooked) till little soft

  • Powder the hesarubele/green gram lentil/moong dal into coarse powder and gather all the remaining ingredients under the heading ‘for grinding’ in the same mixie jar and grind everything into a fine paste using very less water
  • Now add in ground paste and salt to the cooked ash gourd and allow it to boil

   

  • Beat the curd, and add it to the boiling vegetable masala mixture and keep stirring

  • Boil for a minute and remove from the fire
  • Prepare tempering and pour over the majjige huli/curd curry/kadhi and serve

Here ⇓ I have served it with cooked dalia/lapsy/broken wheat, which is very much suitable for diabetic people

Below ⇓ is the majjige huli made using green gram/hesaru kalu while grinding & the vegetable used is amaranth leaves/dantina soppu

Below ⇓ is the majjige huli made using gram flour/kadale hittu while grinding & the vegetable used is Palak leaves