10 November, 2017
Majjige Paldya | Majjige huli |
ಮಜ್ಜಿಗೆ ಪಳ್ದ್ಯ | ಮಜ್ಜಿಗೆ ಹುಳಿ |
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,
Also 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”, this majjige huli is a south Indian version of Kadhi but made in a different method. This we can call as south Indian vegetables Kadhi
Ingredients : measuring cup used – 200 ml
- 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
In case you wish to check some more huli or sambar recipes, like –
- Mixed greens curry or huli soppu
- Unde huli or steamed dumplings curry
- avarekalu huli
- Soppina huli tovve or leafy greens curry
- Soppina huli tovve or leafy greens curry
- mavina huli or mango dal
- hesaru kalu huli
- Bendekayi huli or ladies finger sambar
- Kadale kalu huli
- Onion huli
- mishra kalugala huli or mixed beans sambar
- Pineapple capsicum huli