Bottle Gourd Majjige Huli | Sorekai Majjige Huli Recipe

Majjige Huli is simple south Indian recipes prepare with leftover curd/yogurt. It is common on all occasions and it is prepared with water-based vegetables like ash gourd/cucumber/ Mangalore cucumber. It helps to weight loss and diabetes. It is flavored yogurt curry made with grounded coconuts, green chilies, and coriander leaves. 

Majjige Huli is less spicy curry and goes well with steamed rice. Very simple and quick recipe. If you have leftover curd, don't throw because sour curd is perfect to prepare this curry. Moreover, ensure to whisk the curd properly before cooking. 

Cuisine: South Karnataka | Preparation Time: 15 mins

Cooking Time: 20 mins | Serves: 4-5 person

Ingredients.

To grind:

1/4 cup channa dal

1/2 cup grated coconut 

4-5 green chilies

A handful of coriander leaves

2tbs Bengal gram/roasted gram

1tbsp cumin seeds/Jeera

1tbsp Mustard seeds

1tbsp of ginger-garlic paste

pinch of turmeric powder

For tempering:

2tbsp oil

1tbsp mustard seeds

1tsp of asafoetida/Ingu

few curry leaves

chopped ash gourd

2 medium onion

Method:

1. Soak channa dal for 20 minutes before making Majjige Huli.
2. Firstly, the wash bottle gourd well. peel it, deseed it, and cut into cubes size.
3. In a thick bottom pan, add chopped ash gourd along with water and steam/boil in a medium flame, until ash gourd cooked. 
4. In a while, Add the coconut, soaked chana dal, green chilies, ginger-garlic paste, coriander, roasted gram, cumin seeds, mustard seeds, and turmeric into a mixer grinder and make a smooth paste. Keep aside.
5. Once ash gourd cooked, add the ground paste and little water. Mix well and let it boil in a medium flame. 
6.  The Majjige Huli will begin to thicken. At this point stir in the buttermilk and boil for another minute. Turn off the heat.
7. Now, in a separate small saucepan, add tempering ingredients and pour this tempering on Majjige Huli and mix well. 
8. Serve Majjige Huli with hot steamed rice. 

Recipe Note:

• Adding channa dal gives the thickness to Majjige Huli. Make sure to adjust the thickness by adding water. It should not be thick nor thin.
• make sure to turn off the flame after adding curd. (don't over boil after adding curd).
• Majjige Huli tastes best when the yogurt is sour, so do not use fresh curds in this recipe.
• You can also replace bottle gourd with watery vegetables like Mangalore cucumber, green cucumber, white pumpkin(ash gourd).

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Carrot - Beans Palya | Karnataka Special Stir Fry Recipe

The combination of carrot and beans is a perfect dish that goes very well with chapati or paratha. It can be served with rasam and rice as well as a side dish. It is very simple and easy to prepare. This recipe looks simple but very delicious in taste. It is loaded with a lot of nutrients as the main ingredients are beans and carrots. It is dry in texture with its own softness. Carrot beans palya is one of the side dish which is prepared during the wedding, or any other functions.

Cuisine: Karnataka | Cooking: 15 minutes
Preparation: 15 minutes | Serves: 4

Ingredients:

Carrots              -  2 carrots or 300 grams
Green beans      -  1/4 kg or 300 grams
grated coconut   -  5-6 tbsp
Salt                   -  1 tsp or to taste
Water                -  to boil veggies
Green chilies -  2
Onions              -  1 small size
Turmeric           -  1 tsp

To Tempering:

Mustard seeds  - 1 tsp
Urad dal           - 1 tsp
Chana dal         - 1 tsp
Curry leaves     - 1 spring
Oil                   -  2 tbsp

Method:

1. Wash beans and carrot well in running water and soak water completely.
2. Peel the carrot and discard the edges of beans.
3. Now chop them into small pieces, keep them aside.
4. Bring water to boil and add chopped beans and carrot to boil in a medium flame, until the carrot becomes a little bit of soft.
5. heat a cooking pan/deep Kadai, add oil, mustard seeds. once mustard seeds splutter, add chana dal and urad dal until it turns little brown in color.
6. Now add curry leaves, green chilies, and chopped onion and fry till it becomes transparent. do not fry over.
7. Add turmeric powder and boiled veggies and fry by adding salt to taste for a few minutes.
8. Once it is done, add grated coconut and mix well.
9. Serve hot with chapati.

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Coconut Upma | Sooji - Kayi Uppittu

I am very happy to write this special Kayi/Coconut Upma recipe with you all as this is a very rare recipe that you can find. I feel it's very special as the taste is very nice and different compared to other varieties of upma. I learnt this from my MIL, I was curious to taste this when I saw her preparing for the first time and after tasting I just loved it. 

Usually, people will prepare upma/sooji by using rava/rice etc, but I had never heard/seen coconut upma anywhere. Here I am sharing this recipe with you all today, try this at your home and enjoy the food. This is one of the tastiest and easy to make the recipe. It is nutritive, easy to digest and healthy too. You will get a flavour of fresh coconut, it gives more taste when you eat with a banana.     
                                          

Cuisine: Karnataka | Cooking: 20 minutes
Preparation: 15 minutes | Serves: 4

Ingredients:

Fresh Coconut      -  1 cup
Broken rice            -  1 cup
Milk                        -   1/2 cup (as required)
Salt                        -   as per taste
Coriander leaves   -  1/2 cup
Lemon                   -  1 or 2

To Temper:

Oil                      -  1 tbsp
Mustard seeds   -  1/2 tbsp
Chana dal          -  1/2 tbsp
Urad Dal            -   1/2 tbsp
Peanuts             -   1 tbsp
Curry leaves      -   1 spring
Green chillies    -   4-5

Method:

1. Take freshly grated coconut and grind it into powder. ( it should not be paste).
2.  In a mixing bowl, add grind coconut, broken rice, salt and mix well by gradually adding milk. ( don't add too much milk, consistency should be thick). keep it aside.
3. Now take an idli cooker and grease idli plates by applying ghee.
4. Now pour this mixer and cook for 10 to 15 minutes in a medium flame.
5. After 15 minutes, switch off the flame and let it cool completely.
6. Once it cools down, take off idlis from idli plates and make it smash using hand. (like upma). set aside.
7. In a deep Kadai/pan, add oil, mustard seeds and let it splutter.
8. Add chana dal, urad dal, Peanuts and let it cook till a little bit brown in colour.
9. Now add curry leaves, green chillies, fry for a few minutes.
10. Once it is fired, add smashed idlis, coriander leaves and mix well until all the tempering ingredients mix together.
11. Switch off the flame and add lemon juice. 
12. Mix it well again and serve hot tasty coconut upma.

                                                  

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Radish Leaves Chutney | How to make Radish Leaves Chutney

We prepare sambar, raitha with radish, but we totally neglect its leaves. But today am sharing healthy and the nutrient recipe which can be prepared using the radish leaves, you can prepare yummy chutney/gravy which goes well with chapati, rotti, dosa and even with hot rice. It is an easy recipe that doesn't take so much time. This amazing and mouthwatering Radish Leaves Chutney takes 10 minutes for the preparation and 10 minutes for cooking.

When you want to prepare something very tasty and delicious for any party or special occasion then Radish Leaves Chutney will be the best option for you. The flavor of Radish Leaves Chutney is unforgettable and you will enjoy each and every bite of this. Try this Radish Leaves Chutney at your home during a weekend and I am sure your family and friends will definitely enjoy this food.

Cuisine: Karnataka | Cooking: 10 minutes
Preparation: 10 minutes | Serves: 4-5

Ingredients:

Radish Leaves          -   2 cups
Oil                           -  1 tbsp
Grated Coconut        -  1 cup
Tamarind                 -  1 lemon size
Roasted gram           -  1 tbsp
Sesame                   -  1/2 tbsp
Poppy seeds            -  1/2 tbsp
Green Chilli           -  3-4
Turmeric                 -  1 tsp
Salt                        -  as needed
Cloves                    -  1
lavanga                  -   1
Water                    -   as required
Onion                    -  1 small size
Chana d                -  1 tsp
Urad d                 -  1 tsp
Mustard seeds       -  1 tsp

Method: 

1. In a deep Kadai/pan, add 1 tsp of oil, chana dal, urad dal and saute for few minutes.
2. Now add onion and let it turn transparency, and add radish leaves, fry till the raw smell of leaves goes off or about 4-5 minutes in a medium flame. Once it is done let it cool.
3. In a jar, add all the remaining ingredients include fried items, and grind it into smooth paste by adding water and salt.
4. Now radish leaves chutney is ready. Serve with chapati, rotti, or hot rice with pickles.

My Tip:

You can add a little bit of jagger.

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