Today I am back with a super quick recipe from Karnataka. Quick Majjige Huli / Yogurt curry is a lip smacking curry that can be whipped up in just 10 minutes. This works great when you have run out of vegetables or want to enjoy something healthy and yummy. Serve with Rice , sandige and uppinakayi.Absolute bliss when served for lunch or dinner.
What is Majjige Huli?
Majjige Huli is a yogurt based curry from Karnataka. Some recipes call for Soaked and ground channa dal. It is usually made with vegetables like bottle gourd , lady finger, brinjal, Ash Gourd ,Ivy Gourd and Cucumber. A quick version can be made with just coconut and yogurt . It is absolutely delicious and one of my most favourite dish.
Main Ingredients for Quick Majjige Huli / Yogurt curry:
Yogurt:I have used thick home made yogurt. You can use greek yogurt too.
Freshly Grated Coconut: Freshly grated coconut adds a nice texture and taste to this dish.
Chillies : Add both green and dry red chillies. I have used Curd chilli too.
Curry Leaves : Adds a nice aroma to the dish.
Salt: I have used Himalayan Pink Salt. You can use your regular salt here.
For Tempering : I have used Oil ,Jeera , mustard seeds , Whole Urad ,Curd Chilli,Turmeric.
Recipe for Quick Majjige Huli / Yogurt curry:
Author: Preethi Prasad
Prep Time : 5 Mins
Cook Time : 10 Mins
Total Time : 15 mins
Course : Curries / Accompaniment
Wide bottom Pan
Ingredients for Quick Majjige Huli / Yogurt curry:
For Tempering :
2 Tsp Oil
1/2 Tsp Mustard
1 Tsp Whole Urad dal
1/2 Tsp Jeera
4 Dry Red Chilli
3 Dried Curd Chillies.
Few Curry Leaves
1/4 Tsp Turmeric
1/2 Cup Finely Chopped Coriander
3/4 Cup Freshly Grated Coconut
1 Cup Yogurt
Whisk the thick home made yogurt to ensure there are no lumps. Keep it aside.
Heat oil in a wide bottom pan. Add Mustard seeds , Jeera and whole Urad dal. Once the urad dal turns slightly brown and mustard splutters add curry leaves ,dry red chilli, dried curd chilli ,Turmeric and saute for a few seconds.
Remove the fried curd chilli with some tempering and keep it aside to garnish later.
Add freshly grated coconut and saute for a few seconds . Turn off the heat.
Now add finely chopped fresh coriander and salt . Mix and allow it to cool completely.
Once the mixture is cool add yogurt and mix again. Add more salt if necessary.
Garnish the Curd Chilli Tempering .
Serve with rice, sandige and pickle and enjoy…………….
You can use greek yogurt in case you do not have home made yogurt.
Sandige here means fryums
You can increase or decrease the chillies to adjust your spice tolerance
If using frozen coconut, defreeze it and then use. Always use freshly grated coconut for best results.
This is a recipe from the Sanketi Brahmin Community.
You can add boiled veggies(mentioned above) too if you wish to.