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Majjige Huli

Items Required

Vegetables one can use – Cucumber, White Pumpkin, Beans, Ladies Finger (Any one of these vegetables)
Curd /Buttermilk – 1 cup
Rice – 1 tsp
Coconut Grated – 3/4 cup
Green Chillies – 3
Coriander Leaves / Cilantro
Salt

Tempering Ingredients :

Ghee / Clarified Butter – 1 tsp
Mustard seeds – 1/4 tsp
Jeera or Cumin Seeds – 1/2 tsp
Curry leaves – 5-6
Red Chillies – 1
Asefotida / Hing – 2 pinches

Preparation Method

Soak 1 tsp Rice in a 1/2 cup of water for an hour.

Cut the Vegetables (White Pumpkin, Cucumber, Beans) with each piece about half inch in size and cook in a pressure cooker until you hear 3 whistles.

If you are using Ladies Finger, do not cook in the pressure cooker. Instead, cut each one into half inch size and fry it in a 1 tsp of oil.

Grind grated Coconut, Green Chillies and soaked Rice from Step 1 in a mixer grinder and prepare a smooth paste.

Take a vessel, add cooked Vegetables from Step 2, Salt and ground paste from Step 3 and cook for nearly 5 min. Now add Coriander Leaves and Curd/Buttermilk and again cook for 2 more min. After adding curd/buttermilk do not cook the Majjige Huli for more than 3-4 min.

Tempering Method:

In a frying pan, add Ghee, once it melts add Mustard seeds, Jeera, Curry leaves, broken Red Chillies and Asefotida and fry for a min.

Pour the tempered mixture into Majjige Huli or Buttermilk Sambar. Mix well. Buttermilk Sambar/Moru Kuzhambu is now ready to serve