Majjige Huli/మజ్జిగ పులుసు /ಮಜ್ಜಿಗೆ ಹುಳಿ/ಮಜ್ಜಿಗೆ ಸಾರು

About Sastrys Kitchen

Sastrys Kitchen brings you Traditional Food ideas and recipes for the cook in you. I am of the notion that cooking should always be exciting, sumptuous, healthy and fairly simple to make! Feel free to use our videos to learn and prepare mouthwatering delights whenever you want! There are some very interesting mix and combos that you might want to surprise your family and friends with. I plan to give you more insight to those who are not acquainted with traditional ways of SouthIndia mostly although we cover the whole gamut of Rich cultural delights.

Most of the food here are made keeping the Indian Palette in consideration to keep the recipe as authentic as possible, although these food may be what any SouthAsian may relish .It’s important to keep in mind the spices used must be taken into account by the viewer and cook according to there threshold, preference and health conditions.

With that out of the way, today we will see how to prepare

Majjige Huli with Chayote

Ingredients
Chayote (Cleaned, peeled, cut) – 500g
Fresh Home made curd – 2 cups
Bengalgram Dal – 1 cup
Cumin Seeds – half a cup
Dhania – tablespoon
asafetida – 1 teaspoon
mustard seeds – half a tea spoon
Turmeric – 2 tea spoons
groundnut – half a cup
Salt – taste
Oil – 2 tablespoon
Green Chillies – 6(Spicy)
Cury Leaves – Little
Corriander Leaves – handful
Ginger – about 2 inchesfinely chopped

Procedure:
Soak approximately for an hour Bengalgram dal, groundnuts seperately.
Soak approximately coorriander seeds and cumin seeds together.

Take a kadai.
Heat it.
Add oil to it.
Once the oil is heated, add mustard seeds,asafateda,curry leaves, chopped chayote ,turmeric – half and saute well.
Add 1 cup of water.
Close the lid and cook it for about 5 – 15 mins

Meanwhile, lets prepare the paste

Take a mixer jar
Add soaked bengalgram dal,soaked groundnuts, soaked vcorriander and cumin seeds, Corriander Leaves, green chillies, chopped ginger, remaining turmeric and asafatedia
Grind into a smooth paste. Add Water if coarse
Transfer the contents into a bowl.

Wait for the vegetable to be cooked ( chayote should become soft)
Now add the grinded paste and mix it well.
Allow it to cook for 10 mins, all raw smell of paste should go.
Add water if too thick.
Mix well and bring to boil.
Add salt and mix well.
Add 2 cups of curd and bring it boil.
Mix well and cook for 5 mins for curd to get mixed well.
Add Salt if required.

Goes good with Rice.

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Please watch: “How to make Onion Pakora/Onion Pakoda/crispy and tasty Onion Pakoda”

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