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majjige huli recipe - how to make majjige huli recipe

majjige huli recipe | kovakkai mor kuzhambu | tindora yoghurt curry with detailed picture and video recipe. easy and wholesome south indian yoghurt or curd primarily based curry ready primarily with coconut and tindora. it's typically ready as curry for steamed rice and is served for lunch and dinner after rasam rice mixture. the yoghurt curry is easy to organize with out many spices and could be ready inside minutes.

in south india, rice is our staple meals and it's typically served with sambar (huli or kuzhambu) or rasam curries. there are myriad variations to the sambar recipe which generally varies with the addition of dal, recent floor masala or with yogurt or curd base. tindora majjige huli is one such class ready with a mix of grounded coconut masala with yoghurt base. i put together it very often each time i really feel monotonous with the common sambar or rasam. furthermore, comparatively, it's much less spicy and provides a mix of bitter and savoury style. therefore it may be a really perfect choice particularly in case you crave for one thing much less fancy or have indigestion issues.

some simple suggestions and advice whereas making ready udupi type majjige huli recipe or kovakkai mor kuzhambu. firstly, i might closely suggest utilizing bitter curd for this curry to get the genuine style. furthermore, guarantee to whisk the curd correctly earlier than cooking and likewise ensure to show off the flame. secondly, i've used tindora or tendli on this recipe however, it may be simply changed with different veggies. ideally cucumber, yam, brinjal, winter melon, pumpkin and even bottle gourd. lastly, ensure to prepare dinner the tindora or some other veggies correctly earlier than the coconut masala is added. word that when the yoghurt is added, don't boil or prepare dinner.

majjige huli recipe | kovakkai mor kuzhambu | tindora yoghurt curry



PREP TIME:5 MINUTES

COOK TIME:20 MINUTES

TOTAL TIME:25 MINUTES

SERVINGS: SERVINGS

AUTHOR:HEBBARS KITCHEN

COURSE:SIDE DISH

CUISINE:SOUTH INDIAN

simple majjige huli recipe | kovakkai mor kuzhambu | tindora yoghurt curry

INGREDIENTS

FOR COCONUT MASALA PASTE:

¾ cup coconut, grated

3 inexperienced chilli

few curry leaves

1 tbsp rice, soaked 20 minutes

½ cup water

MAIN INGREDIENTS:

2 cup tindora / dondakaya / ivy gourd / kovakkai / tendli / tondekai

1 cup water

few curry leaves

¾ tsp salt

½ cup curd / yoghurt, whisked

FOR TEMPERING:

2 tsp oil

¾ tsp mustard

1 tsp cumin / jeera

1 dried purple chilli

few curry leaves

INSTRUCTIONS

firstly, put together masala paste by taking ¾ cup coconut, Three inexperienced chilli, few curry leaves and 1 tbsp soaked rice in a small blender.

add ½ cup water and mix to easy paste. maintain apart.

now in a big kadai take 2 cups sliced tindora.

additional add 1 cup water, few curry leaves, ½ tsp salt and blend properly.

cowl and boil for 10 minutes or until tindora prepare dinner properly.

now add in ready coconut masala paste together with ¼ tsp salt.

combine properly adjusting consistency as required.

boil for five minutes or until the uncooked odor of coconut disappears.

flip off the flame and add ½ cup bitter curd. ensure to whisk the curd earlier than including to stop from curdling.

combine properly until the kodekane / majjige huli turns silky texture.

pour the tempering over majjige huli and blend properly.

lastly, serve majjige huli / kovakkai mor kuzhambu with scorching steamed rice.

the right way to make majjige huli recipe with step-by-step photograph:

notes:

firstly, including soaked rice in coconut masala paste helps to present thick texture to majjige huli.

additionally, rather than tindore use ash gourd / cucumber for variations.

moreover, ensure to show off the flame earlier than including curd to stop from curdling

lastly, majjige huli / kovakkai mor kuzhambu tastes nice when ready barely watery and spicy with bitter curd flavour.

This video from rekha aduge

A glass of majjige or chaas is what one wants in sweltering warmth. It is sort of a lifeline to the parched throat. The coolness of watery majjige is superb for the intestine and has a cooling impact in your physique. Quite simple to make, all it takes is somewhat set plain curd/yogurt and little salt. You possibly can add chopped coriander and somewhat tadka for some additional flavour.

Masala majjige or Masale majjige interprets to spicy buttermilk. It's a refreshing summer season drink. It additionally aids in digestion. It's made with plain yogurt, inexperienced chili, coriander leaves and ginger. You may also add crushed pepper or garlic relying in your style. Folks may even add tempering or finely chopped onions whereas making ready spicy buttermilk.

In Udupi, this neeru majjige is served in all of the feasts on the finish of meals. Not solely as drink, it serves the aim of rice aspect dish there. We all the time finish our meal with rice and buttermilk, combining and consuming along with a bit of pickle. These customs which might be laid from our ancestors are too helpful even as we speak. Buttermilk aids in digestion and if digestive system is okay, ailments don’t have an effect on us a lot. What say?

An everyday meal consists of vegetable preparations, a dal based mostly preparation like sambhar, and saaru or rasam, ending with majjige (buttermilk). Kannadigas additionally love gojju, a that includes a novel mix of candy, spicy and tangy notes. There are additionally one-dish meals just like the Bisi Bele Tub, a scorching and spicy rice preparation, manufactured from rice, dal and veggies flavoured with a particular masala and tamarind pulp. Karnataka inside itself has a number of sub-cuisines like Udupi, Mangalore and Mysore, and a discerning diner can simply inform the distinction between these.

The tempering is obligatory to present a wealthy flavour to your buttermilk. check out this recipe, i'm certain you'll fall in love with buttermilk. i personally desire majjige huli to be barely bitter so i squeeze some lemon juice to make it extra tasty. including tempering is elective, nevertheless it provides nice flavour to your masala chaas.

This spiced buttermilk can also be loved as a light-weight summer season beverage throughout India. It may be often known as chaas/chaanch, mattha, majjige or sambhaaram in several languages. Whereas curry leaves are utilized in South India, the North Indian variations might use cilantro and mint leaves. However the concept is identical; a easy recipe that makes use of on a regular basis substances to make a refreshing drink to beat the warmth. You possibly can consider masala chaas because the easier, spicier, rustic cousin of the lassi.

Majjige additionally aids in digestion and is made all through India and known as by totally different names. It's often given as an after meal drink or served for festivals like Ram Navami. Curd/yogurt is crushed/churned until it turns even after which lot of water is added so it turns into watery. That is then chilled until it's served or you'll be able to serve majjige by including ice cubes in them.

A soothing beverage which is age-old recipe however nonetheless sounds scrumptious in SUMMER is none apart from spiced buttermilk. On any sunny day whenever you really feel you might be nearly burning beneath the SUN, this unbelievable drink can cool you. It could possibly even assist your physique cells to regain the vitality and energy to proceed the work that you're in to. In easy phrases we name this awesomeness as “Neeru Majjige”. And in the course of the summer season competition “Rama Navami”, neeru majjige has utmost significance. Our ancestors have left us with extensively helpful meals and beverage recipes which might be inline with season.

The curries of Karnataka are usually vegetarian or with meat and fish round principally coastal areas. They use all kinds of greens, spices, coconut and jaggery. There are dry and sauce-based curries. Some typical sauce-based dishes embrace saaru, gojju, thovve, huli, majjige huli (which is analogous to the kadi made within the north), sagu or kootu, which is eaten blended with scorching rice.

Buttermilk is a product of naturally fermented milk, is the liquid left over after eradicating the fats within the type of butter from churned curd or yogurt tasting barely acidic and bitter in taste. Historically, buttermilk is consumed blended with rice on the finish of the meal in Southern Indian households . In summer season, consuming a big glass of buttermilk provides the best and surest technique to overcome dehydration because it comprises electrolytes like, potassium, calcium, and traces of phosphorus and water. For vegetarians, buttermilk is the very best supply of Vitamin B12 serving to to battle anaemia and stress