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Majjige Huli (Vegetables in spiced yoghurt gravy) Recipe

Majjige Huli (Vegetables in spiced yoghurt gravy) is a popular Indian Curries
Author :
 
On :
Monday, 24 July, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 2 cups - Chopped assortment of veggies
  • 2 tbsp - Grated Coconut
  • 2 cups - Yogurt or buttermilk
  • 2 tsp - Channa dal (soaked in warm water for about 20-30 mins) or 2 tsp - Besan
  • 3 - 4 strands - Cilantro
  • 2 - 3 - Green chillies
  • 1/2 tsp - Mustard Seeds
  • 1 - 1.5 tsp - Jeera
  • 1/4 tsp - Turmeric powder
  • 2 tsp - Asafetida
  • Salt - as per taste
  • For Tempering: 1 - 2 tsp - Ghee or oil
  • 1/2 tsp - Mustard Seeds
  • 3 - 4 - Curry leaves
  • How to Make Majjige Huli (Vegetables in spiced yoghurt gravy):

    1. Cook the chopped vegetables with some salt and water until well done and keep it aside.
    2. If you are using okra or eggplant, cook them in oil, on low-medium heat and do not add water for cooking these two vegetables.
    3. Grind coconut and green chillies with some water to a smooth paste.
    4. Add the paste to the cooked vegetables and cook for couple of minutes.
    5. Remove from the heat.
    6. Add yogurt or buttermilk to this and mix well.
    7. Beat the yoghurt well before mixing it with the paste.
    8. Add water if required to get the desired consistency.
    9. Temper with mustard seeds, methi seeds and curry leaves.
    10. Serve it with hot steamed rice.




     

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