11 May, 2020
POTATO CURD CURRY/ALUGADDE MAJJIGE PALDYA/ALU KI KADHI – VIDEO
Majjige paldya/majjige huli using Potato/alugadde ! Yes I tried making it once and now it has become a regular/routine curry at out place. I used to make this using only potato, but recently I have also put sauteed capsicum into the curry and it tasted even more delicious.
Other than this I also use grated raw turmeric instead of turmeric powder in the recipe and while preparing tempering often I put sprouted fenugreek seeds instead of fenugreek seeds powder. So this small twist makes the curry even more delicious, tasty and aromatic besides adding to the health benefits.
I straight away made the video recipe and hope you all will like and try it out.
You can also check one more method of making this majjige paldya/curd curry here – majjige paldya . This can be made using Ash gourd, french beans+ chayote squash/seemebadanekayi, fenugreek leaves/menthya soppu, amaranth leaves/dantu or harive soppu. Now my next trial will be using onion !
Ingredients : measuring cup used – 250 ml, servings – 6 to 8
- Potato – 2 big
- Curd – 2 cups
- water – 3 cups (adjust)
- Rock salt – 1&3/4 tbsp (adjust) or you can use any salt
TO GRIND :
- Bengal gram – 1 tbsp
- Split black gram – 1/4 tbsp
- Pigeon peas – 1/2 tbsp
- Cumin seeds – 1/2 tbsp
- Black pepper corn – 1 tsp
- Coriander seeds – 1/2 tbsp
- Turmeric powder – 1/2 tsp
- OR
- Grated raw turmeric – 1 or 2 tsp
- Green chilies – 4 to 6
- Grated fresh coconut – 1 cup
FOR TEMPERING :
- Ghee – 1/2 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1 tsp
- Whole red chili (byadigi) – 2
- Fenugreek seeds powder – 1/2 tsp
- OR
- Sprouted fenugreek seeds – 1/2 tbsp
- Curry leaves – 2 strings
- Hing/asafoetida – 1/8 tsp
- Cubed Capsicum – 1 cup
PROCEDURE :
- Rinse well, cut into four pieces and boil the potatoes in 2 cups of water, let it cool and take out from the water, then peel and mash the potatoes, put them back into the water
- Grind the ingredients listed below the heading ‘for grinding’ into a fine paste
- Add salt and ground paste to the potatoes in the water and let boil well and then add in the curd and let it boil again while stirring in between
- Meanwhile prepare the tempering using all the ingredients listed below the heading ‘ for tempering’
- Pour the tempering on the prepared majjige paldya/curd curry and enjoy with steaming hot rice.
Some other curd based recipe on my blog are – vermicelli curd bath , little millet curd bath , kumbalakayi sasive , amla curd chutney , raw & ripe mango curd curry , dahi Phulka , curd rice , little millet curd bath , majjige huli/curd curry , dahiwale aloo , wheat jowar methi curd poori , mosaru vade/dahi vada , red pumpkin raita , brinjal mosaru bajji/raita , beetroot butter milk , sago buttermilk , curry leaves butter milk , Pomegranate salt lassi , watermelon lassi , instant brown bread dahi vada
Below is the recipe of majjige saaru/buttermilk rasam