Monday, January 12, 2015

Majjige Huli / Kodakyana

"Majjige" in Kannada (Language spoken in the Indian state of Karnataka) means Buttermilk and "Huli" in Kannada ( in this  context) means coconut based curry. In Tullu (another language spoken in South kanara region of Karnataka) , it is called KODAKYANA. This a mildly flavored curry that not only tastes great with rice but also with Idli and shyavige (rice noodles).


INGREDIENTS:
  • 2 cups of Green beans (cut into 1 inch pieces) *
  • 1 cup fresh or frozen grated coconut (If using frozen, thaw before using )
  • 1 cup sour buttermilk (i used store bought) **
  • 3 green chillies
  • 2 tbsp semolina / sooji / rava ***
  • 1/4 tsp Turmeric powder / haldi (optional)
  • Salt as per taste.
For the tempering:
  • 1.5 tsp Ghee / Clarified butter
  • 1/2 tsp fenugreek seeds / methi seeds
  • 1/2 tsp mustard seeds
  • 2 dried red chillies (broken)
  • 4-5 curry leaves
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml

PROCEDURE:
  • Heat 2 cup of water in a pot. Add washed, cleaned and cut green beans to it. Also add turmeric and some salt. Cook the green beans until done.
  • Grind together grated coconut, green chillies and semolina into a smooth paste using little water.
  • When the Green beans have cooked, add in the ground mixture. Mix well.
  • Lastly add the sour buttermilk. Adjust the consistency of the curry. Also add required amount of salt (remember we added a little salt while cooking the green beans). Bring it to a boil and turn off the heat.
  • To prepare the tempering, heat ghee/clarified butter. When hot, season the ghee with fenugreek seeds,mustard seeds,dry red chillies and curry leaves.
  • Add the tempering to the curry and serve with hot rice. Tastes great with spicy cubed potatoes.
Notes:
* You can use other vegetables like Chayotte, Indian Yam(suran) or Ash Gourd (white pumpkin)
** If you don't have buttermilk, you can use sour yogurt. Whisk it well before adding. If the yogurt is too thick , add some water while whisking. Also,if the buttermilk or yogurt is not sour, you can add some tamarind while grind the coconut mixture.
*** For a richer and creamier taste, use 2 tbsp of cashews instead of semolina and grind it with the coconut mixture.




18 comments:

  1. One of my favourite accompaniments. Need to try your version sometime, it's slightly different...cheers

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    1. Ty jayashree:) do share your version, would like to try it too:)

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  2. Adding.. Semolina..is new to me..
    I'll try it for sure..yumm

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    1. Thanks dear Vani:) This is my mum 's method:) Adding semolina make the curry thick:)

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  3. Nice..Adding rava is new to me!

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    1. Thanks!! Adding semolina is my mum's method. Some people add rice instead..

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  4. Never had this but the tempering looks delicious

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  5. Tempting like crazy. Love the explosion of flavours.

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  6. It looks so delicious. Very nice combination of flavours. I will try this for sure. :)

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  7. Interesting curry. It has so many different flavours as that of buttermilk and coconut. Nice

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  8. That looks so yummy! I'll have to try it!!

    Anyhoo, I stumbled upon your page through a fellow blogger, and thought I would stop by and say hi! It would totally make my day if you did the same.. or better yet, keep in touch! <3 - www.domesticgeekgirl.com

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    Replies
    1. Hey Gingi, Thanks for the kind words!! Visited your space too and loved it.. Following you on twitter:)

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  9. Lovely blend of flavours....adding semolina is new to me!!

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