Tuesday, July 29, 2008

Majjige Huli





Majjige Huli it is....
A typical south indian meal includes Majjige Huli which is a tangy curry made with curd & ground channa dal(kadlebele)..This is very similar to the Gujarathi Kadhi which again has curd and chick pea flour.. It takes in water based veggies like cucumber, white pumpkin, squash or snake guard.. Okra is an excellent vegetable for Majjige Huli as well. Here is a East Karnataka version which takes a unique vegetable (rather a leaf) which is the "Taro Leaf" which is also called Colocasia/Patra/Kesuvu/Chamaaku..
My vegetable garden this summer gave me fresh Taro plants with bright green tender leaves and I couldnt wait to make this Karnataka speciality..

You need:
3-4 tender Taro leaves
2tbsps besan
1/2 cup fresh grated coconut (use frozen coconut if available)
3 dried red chillies, 2 green chillies
4-5 strands of coriender leaves /cilantro
1/4tsp black pepper
1/2tsp jeera
1.5cups curd/yogurt

Grind all the above ingrediants except the taro leaves..

For tadka: 2tsp oil (use coconut oil if you like since this gives a very unique flavour), 2 small cinnamon sticks, 1tsp mustard, 1tsp jeera, a strand of curry leaves and hing..

To make:
clean the Taro leaves under running water. Chop the leaves into very thin filaments. In a pan, heat oil. To this add hing, mustard seeds till they crackle. Now add jeera, curry leaves and cinnamon sticks and mix for a minute. To this add the Taro leaf filaments and fry them for 3-4 minutes till the leaves turn dark green and cook well. Now add the ground paste and mix well. Close the lid for 2minutes till the flavours incorporate. Now finally add well beaten curd and salt and mix well. Turn off the heat..
Serve this with any rice dish or roti...

12 comments:

VEGETABLE PLATTER said...

that looks soo yummy .. my grand mother makes it the same way. i love patrode too

Usha said...

Looks delicious :)This is my first visit to your blog,you have a very nice one with a good variety of dishes.

Rupa said...

I am a Mysorean originally but have lived outside India much longer. Your website is wonderful! The pics of Mysore are so nostalgic and I love your recipes/photos. Keep up the great work and inspire us!

Rupa said...

Oh, I forgot to ask you how you grow Taro leaves in your garden please? Can you buy it as a plant to grow or is it from seeds? Thanks!

Paru ... said...

Thanks Usha & Roopa for Visitng Brindavan and posting wonderful comments..

Great to know you are from Mysore as well..To grow Taro leaves, I used the Taro root is also called Kesuvina Gadde in Kannada/Chaama gaddalu in telgu..Hope I got it right..all you need to do is plant this bulb into the dirt and within 2weeks you should see young shoots come up..Do try it..

Sujatha said...

Hi Paru.. Thanks for your comments in blog! You too have a lovely blog with nice authentic karnataka recipes!

Sireesha said...

That looks soooooo delicious and yummy......!Thanks for stopping at my blog. You too have a lovely and yummy blog with nice authentic recipes....

vandana rajesh said...

thks parul for visiting my blog.First time here...you have a really nice blog.

Purva Desai said...

Thanks Parul....for dropping by.....
it reminds me of Patra......my favourite savoury snack...:)
u ve delicious blog too....
keep in touch

Shreya said...

this looks great.. love the colour.. im not familiar with karnataka cuisine, and this is really new to me.. love the use of taro leaves...i think i will love to see the version of okra in it:-)

Priti said...

Looks yummy...it reminds me of patra too...sometime I too had this plant but not anymore :( First time vising your blog and I must say you have very gud and authentic recipes...keep going gal

LG said...

You have a nice blog here...We have a event called SWC-Karnataka Cuisine, you may be able to send in few of your recipes there. You can check my blog for more details.