Today I am sharing one of my most favorite recipe from Karnataka. Benedkayi Majji huli in kannada literally translates to Lady Finger Yogurt Curry in English. There are many variations to this dish. I am sharing the recipe I learnt from my mom and have have grown up eating Majjige Huli. My boys like Bendekayi Majjige Huli / Yogurt Curry .It is one of the most amazing curry and i bet you will love it.
What is Majjige Huli?
It is almost summer here. The weather is getting hotter here. Majjige huli is a refreshing and nutritious curry from the state of Karnataka. It is a staple of Brahmin Household. It is mostly made with Ash gourd , cucumber, yam, brinjal, pumpkin ,lady finger ,Ivy Gourd and even bottle gourd. . My favorite is the one made with Bendekayi / Lady finger. One of the most humble and comforting curry. It is usually served with Aral sandige.
Main Ingredients for Bendekayi Majjige Huli / Yogurt Curry :
- Bendekayi / Lady Finger : Use tender ones . Wash and dry them with a clean towel . Cut them into 1″ Pieces.
- Freshly Grated Coconut: Always use freshly grated coconut.
- Sour Yogurt: Remember the yogurt must be sour. You can use buttermilk too.Whisk it nicely to ensure it is lump free.
- Green Chilli: I have added green chillies as per our spice tolerance. You can increase or decrease the quantity.
- Ginger: Adding a piece of fresh ginger gives a nice aroma to the dish.
- Channa Dal / Bengal Gram: Soak channa dal for atleast 30 minutes to an hour.
- Jeera / Cumin: Aroma of jeera when combined with other ingredients elevates the dish to a another level.
- Curry leaves: Combination of coconut ,curry leaves, green chilli and jeera is so amazing . Gives a slightly greenish colour to the paste. Curry leaves aids digestion.
- Salt: I have used Himalayan pink salt. You can use any regular salt.
For Tempering :
- Mustard Seeds:One of the most important ingredient for tempering .
- Curd Chilli: Most of them use dry red chilli for tempering but i use curd chilli. Absolutely no wastage. Curd chillies add a nice aroma and spice kick to the Majjge huli.
- Asafoetia: An important ingredient for tempering in all South Indian Household. It is good for the tummy.
BENDEKAYI MAJJIGE HULI / YOGURT CURRY
- 1 Chopping Board
- 1 Knife
- 1 Blender
- 1 Heavy Bottom Pan
- 1 Spatula
For the Masala Paste
- 1 Cup Freshly Grated Coconut
- 6 Nos Green Chillies
- 20 Nos Curry Leaves
- 1 Tsp Cumin / Jeera
- 1 Inch Fresh ginger chopped
- 3 Tsp Soaked Chana dal / Bengal Gram
- 1 Cup Water
- 250 Gms Lady Finger / Bendekayi
- 1.5 Cup Sour Yogurt nicely whisked and lump free
- Salt to Taste
- 3/4 Tsp Turmeric Powder
- 2 Tsp Oil
- 1/2 Tsp Jeera / Cumin
- 1/2 Tsp Mustard
- 2 Tsp Oil
- 4 Nos Curd Chilli
- 1 Tsp Mustard Seeds
- 8 Nos Curry Leaves
- 1/4 Tsp Asafoetida
- Wash and wipe the Bendekayi / Bhindi / Lady finger with a clean dry towel .
- Cut them into 1" pieces. Keep it aside.
- Soak channa dal in 1/2 cup of water for 30 minutes to an hour.
- Heat oil in the pan. Add jeera and mustard seeds.
- Add the chopped Benedekayi / Bhindi / Lady finger and roast on medium flame .
- In a blender add , cumin / jeera / freshly grated coconut , green chillies, soaked chana dal with water, curry leaves and chopped ginger .
- Make a smooth paste. Add a cup of water and blend again.
- The benekayi / Bhindi / lady finger is nicely roasted. Add the ground paste and mix .
- If needed add water to adjust the consistency. Add Turmeric and salt and let it simmer.
- Add the whisked yogurt and mix well untill the yogurt and masala blends well.
- Add water if needed. I did not add.
- Let it simmer for 3-4 minutes. Turn off the heat.
- In a small pan heat oil.
- Add curd chilli and fry untill golden brown. Once the chillies are nicely done add curry leaves , mustard and asafoetida.
- Turn off the heat once the mustard crackles. Ensure not to burn the tempering .
- Pour the tempering over the Majjige Huli. Serve it with hot rice and Aral Sandige and Uppinakayi (Pickle).
- Absolute bliss!!
- Enjoy the delicioue meal!!!!!!!!!!!!!!!!!!
- I have mentioned the vegetables that can be ised to make this delicious Majjige Huli.
- Adjust the green chillies as per your spice tolerance.
- Soaking chana dal for 30 minutes to an hour is a must.
- Always use sour curd and not fresh curd. Fresh curd will make the majjige huli bland.
- Don’t overboil the majjige huli as it will curdle and loose the creamy texture.
- I Don’t prefer to reheat ,but if you wish to do it on very low flame.
- Adding too much chana dal will make the majjige huli very thick. So just use the right amount.
Tindora Raita by Sasmita
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