Spinach Vadai

Spinach Vadai

Spinachh Vadai is also knows as Palak Vadai. Yummy snacks during your tea time.
Ingredients:
Moong dhall 2 cups
Channa dhall 1 cup
Rice 1/2 cup
Spinach 1 bunch finely chopped
Ginger a small piece grated
Green Chilles 3-4
Hing a small pinch
Salt 1 t.spoon
Cooking Oil for frying

Method:

• Soak the dhalls for 1 hour in water. 
• Grind ginger, green chilles, hing, salt and the soaked dhall coarsely. 
• Add chopped spinach and makes small balls and deep fry in oil.

Kara Vadai

Kara Vadai

Ingredients:
All purpose flour (Maida) 1 cup
Rice flour 1/4 cup
Onions 2 small finely chopped
Green chilles 4 finely chopped
Curry leaves a few
Mint (Optional) a small bunch washed and finely chopped
Salt 1/2 t.spoon
Cooking oil for frying

Method:
Mix all the above ingredients and make small balls and deep frying oil.

Bhonda

Ingredients:
Urad dhall 2 cups
Pepper 1 t.spoon
Green chillies 2
Coconut 2 t.spoon finely chopped
Curry leaves a few
Hing a small pinch
Salt 3/4 t.spoon
Cooking Oil for frying

Method:

• Soak urad dhall in water for half an hour. 
• Wet grind urad dhall,green chilles, and salt finely. 
• Add pepper, hing ,coconut, and curry leaves to this. 
• Make small balls and deep fry in oil.

Thukada

Ingredients:
All purpose flour (Maida) 2 cups
Chili powder 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Butter 2 t.spoon
Cooking oil for frying

Method:

• Mix maida, chili powder, hing, salt, and butter with little water, and make a nice dough similar to Chappati dough.
• Make small balls, and roll them similar to chappati/puri's andcut them into small squares/diamonds. 
• Deep fry these small squares in oil.

Idli

Idli

Ingredients: 
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

How to make idli :

• Pick, wash and soak the daal overnight or for 8 hours.
• Pick, wash and drain the rice. Grind it coarsely in a blender.
• Grind the daal into a smooth and forthy paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife to remove the idlis.
• Serve them with sambhar or chutney.

Kanjeepuram Idli

Kanjeepuram Idli

Traditionally, the batter is steamed in wide deep vessel rather than using regular idli stand. Serve kanchipuram idli with tomato chutney.

Ingredients:
Urad Dal 1/2 Cup
Idli Rice 1 Cup
Raw Rice 1/2 Cup
Green Chiles 2
Ginger 1 inch Piece
Yogurt 1 Tbsp
Salt to taste
Talimpu:
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Chana Dal 1/4 tsp
Black Peppercorns a few
Chopped Raw Cashews 2
Curry Leaves 5
Oil 1 tsp

Method of preparation:

• Soak urad dal in water for 3 – 4 hours.
• Soak both idli rice and raw rice in water for around 6 hours.
• Grind the both urad dal and rice separately into smooth paste.
• In a mixing bowl, combine the urad dal paste and rice paste.
• Let the batter ferment for good 6 – 8 hours in a warm place.
• Wash, remove stems and finely chop the green chiles.
• Peel and mince the ginger.
• Lightly crush the ginger and green chiles.
• Heat oil in a pan, add all talimpu ingredients in order.
• When chana dal changes color, add ginger and green chiles.
• Fry briefly and remove the tempering from heat.
• Then, add the yogurt, salt and the above tempering to the idly batter bowl.
• Mix well and let it stand for around an hour.
• Grease the idly moulds with little ghee.
• Place a cashew first and fill the moulds with kanchipuram idli batter.
• Steam the idli for around 8 – 10 minutes.
• Let them cool off a bit before removing the idli from mould.
• Serve kanchipuram idli with tomato chutney.

Notes: Make sure to to soak the rice well to aid in easy grinding.

How to Make Aval Dosai

Aval Dosai

Aval Dosai means Rice flakes dosa.Its Tamil Nadu special.

Ingredients:

• Rice 2 cups
• Aval 3/4 cups
• Urad dhall 1/2 cup
• Salt 1.5 t.spoons
• Cooking Oil for making dosas

Method:

• Rinse and soak rice, aval and urad dhall in water for 1 hour.Wet grind the above with salt into a nice batter. 
• Keep at room temperature for 12 hours.Method to make Aval Dosai:
•  Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it. 
• Close the dosa with a cover and let it cook for a few minutes. 
• Do not turn the dosa.
• Serve it hot with chutney.

Vella (Jaggery) Dosai

Vella (Jaggery) Dosai

Vella (Jaggery) Dosai is sweet dosa.
Ingredients:
 Wheat flour 1 cup
Rice flour 1/4 cup
All purpose flour (Maida) 1/4 cup
Cream of Rice (Rava) 3 t.spoons
Coconut1/4 cup finely chopped
Jaggery 1 cup
Cardamom 2 powdered
Ghee 1-2 t.spoons per dosai

Method:

• Melt jaggery in 2 cups of boiling water and let it cool.Mix wheat flour, rice flour, rava, maida, cardamon, and coconut with the melted jaggery, and make a fine batter.
• Method to make Vella Dosai:(Similar to making dosai's/Pancakes)
• Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of ghee around it. 
• Let it cook on this side for a few minutes, and then turn over to the other side, andput 1 t.spoon of ghee around it. 
• Wait till the dosai turns brown.

Coca Cola Cake

Coca Cola Cake

Ingredients:
2 c. flour
2 c. sugar
2 sticks butter
3 tbsp. cocoa
1 c. cola soda
1/2 c. buttermilk
2 beaten eggs
1 tsp. baking soda
1 tsp. vanilla
1 1/2 c. mini-marshmallows
Method:

• Combine flour and sugar in a bowl. 
• In a sauce pan, heat butter, cocoa, and cola to the boiling point. Pour over
• flour mixture. Mix well. Add buttermilk, eggs, soda, vanilla, and marshmallows. 
• Mix well.

Icing:
1/2 c. butter
1 c. broken pecans
1 box confectioners sugar (about 4 cups)
6 tbsp. cola
3 tbsp. cocoa

• Combine butter, cocoa, and cola in a saucepan. 
• Heat to boiling. Pour over powdered sugar and beat well. 
• Add pecans, stir well. Pour over hot cake. 
• Let cool. Cut and enjoy !

Thaval Adai

Thaval Adai

The Thavala Adai is a Chettinadu form of Adai different from the usual Adai which we make.
Ingredients:
Rice 2 cups
Channa dhall 3/4 cup
Thuvar dhall 3/4 cup
Urad dhall 1/2 cup
Red chillies 6
Cumin seeds 1/2t.spoon
Pepper 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Curry leaves
Oil 2 t.spoons
Ghee 2 t.spoons

Method:

• Rinse and soak rice, channa dhall, thuvar dhall, and urad dhallin water for 1 hour. 
• Wet grind the above coarsley with redchillies and salt.
• Heat oil and ghee in a pan, and add cumin seeds, pepper, hing, and curry leaves, and mix it with the batter.
• Make them similar to addai's.
• Now the Thavala Adai is ready to be eaten with either some chutney of your choice or Mango thokku.

Peseret

Peseret

Ingredients:
Whole Moong dhall 2 cups
Rice 4 t.spoons
Onions 3 finely chopped
Green chillies 6 finely chopped
Red chillies2
Ginger small piece
Cumin seeds 1/2 t.spoon
Cilantro 1 bunch finely chopped
Salt 1.5 t.spoons
Cooking Oil for making peseret

Method:

• Rinse and soak whole moong dhall and rice in water for 4 hours.
• Grind the above with green chilles, red chillies,ginger, cumin seeds, salt and little onion.
• Fry the remaining onions in oil and keep them aside.
• Make the peserat like dosa, and put a spoon full of onions onthe dosa and fold the dosa before serving.
• Serve with coriander chutney, onion chutney or sambar.

Tamarind Uppma

Tamarind Uppma

Ingredients:
Cream of rice 2 cups( rice flour)
Tamarind paste 1 t.spoon
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1t.spoon
Methi 1/2 t.spoon
Hing a small pinch
Red chillies 6
Turmeric 1/4 t.spoon
Curry leaves
Cooking Oil 4 t.spoons
Salt 1t.spoon

Method:

• Dry roast methi, and grind it into a powder and keep it aside.
• Fry mustard, urad dhall, channa dhall, hing, red chillies, and curry leaves in oil. 
• Add 6 cups of water to the above and let it cook for sometime, and now add turmeric, salt and tamarind paste, and let it cook for sometime. 
• Now add cream of rice and keep stiring until cream of rice gets cooked.
• Finally add the ground methi powder.

Moor Kali

Moor Kali

Ingredients:
Rice flour 1 cup
Butter milk 2 cups
Hing a small pinch
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Green Chilles 6-8
Curry leaves a small bunch
Vetha Mulaka (dried red chilles in buttermilk) Optional
Cooking oil 2 t.spoon
Salt 3/4 t.spoon

Method:

• Make a batter with rice flour, butter milk, and salt.
• Fry mustard in oil and wait till it splatters, then add urad dhall, hing, curry leaves, vetha mulaka, and green chilles, and wait for a few minutes, and then add the rice flour batter.
• Keep stirring until the rice flour gets cooked, usually takes about10 minutes.

Eggplant Gotsu

Eggplant Gotsu

Ingredients:
Eggplant 1 large
Tamarind 1/2 t.spoon
Red chillies 3
Green chillies 2
Hing a small pinch
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil 2 t.spoon
Salt

Method:

• Coat eggplant with little oil, and either bake it in an oven, orgrill it on the stove. 
• Peel the skin, mash the eggplant and keep it aside.
• Fry mustard, hing, urad dhall, red chillies, green chillies, andcurry leaves in oil.
• Bring 1 cup of water to a boil, and add tamarind paste and salt to this.
•  Mix mashed eggplant, fried ingredients to the tamarind water.
•  Garnish with finely chopped cilantro.

Eggplant Podi Curry

Eggplant Podi Curry

Ingredients:
Eggplant 250 grams, washed & cut 1" lenght wise
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Corriander seeds1.5 t.spoon
Red chilli 4-5
Mustard 1/4 t.spoon
Cooking oil 4 t.spoons
Hing a small pinch
Turmeric 1/4 t.spoon
Tamarind paste1/4 t.spoon
Salt 3/4 t.spoon

Method:

• Dry roast urad dhall, channa dhall, corriander seeds, red chillies and hing. 
• Dry grind the above with 1/4 t.spoon salt.
• Fry mustard, turmeric, and hing in oil, and add the choppedeggplant to this. 
• Sprinkle little water, and cover it

Plantain Puli Curry

Plantain Puli Curry

Plaintain Puli Curry is also know as Plaintain Tamarind Curry.

Ingredients:
Plantain 2-3 washed, peeled, and diced
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric1/4 t.spoon
Tamarind paste/extract 1/4 t.spoon
Red chilli 2
Curry powder 1 t.spoon
Curry leaves a few
Oil 3-4 t.spoons
Salt 1t.spoon

Method:

• Fry mustard, hing, urad dhall, curry leaves, turmeric, red chilliand diced plantain in oil in a wok.
•  Sprinkle water and let it cook for 10 minutes.
•  Now add salt, curry powder and mix it well. 
• Add little water to tamarind paste, and sprinkle this on the plantain curry, and let it cook for a few more minutes.

Plantain Podimas

Plantain Podimas

Ingredients:
Plantain 2-3
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Uraddhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)

Method:

• Boil plantains with turmeric and salt.Peel skin and grate them and keep it aside.
• Fry mustard, urad dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice and salt in 2 t.spoons of oil and then add the grated plantains.
• Yummy plaintain podiams is ready.

Plantain Curry

Plantain Curry

Ingredients:
Plantain 2-3 washed, peeled and diced
Cumin seeds 1/2 t.spoon
Grated Coconut 1/4 cup
Red chillies 2-3
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Curry leaves a few
Cooking oil 3 t.spoon
Salt 1/2 t.spoon

Method:

• Boil plantains with turmeric and salt.Wet grind cumin seeds, coconut and red chilles and keep it aside.
• Fry mustard, hing, urad dhall, curry leaves, turmeric, and diced plantain in oil in a wok. 
• Sprinkle water and let it cook for 5minutes, and now add the ground masala, and let it cook for another 5-10 minutes.
• Serve hot with rice or chapathi.

Vazai Thandu Curry

Vazai Thandu Curry is know as Banana Stem Curry. It is an South-Indian dish, very good for health.

Vazai Thandu Curry

Ingredients:
Vazai Thandu, washed and finely chopped
2 tsp Moong dhall
1/4 tsp Urad dhall
2 Red chilli
1/4 tsp Mustard
a small pinch of Hing
a small pinch of Ginger
1 Green chilli
2 tsp Grated coconut
1/4 cup Butter milk
2 tsp Cooking oil
1/2 tsp Salt
Method:

• Soak vazai thandu, moong dhall, butter milk and salt together for 15 minutes.
• Fry mustard, urad dhall, red chilli, hing, green chilli, and ginger in oil.
• Squeeze the butter milk out the soaked vazai thandu, and add the vazai thandu to the above pan.
• Let it cook for 10 minutes, and then add the grated coconut to the above.
• Enjoy your Vazai Thandu Curry (Banana Stem Curry). Hope you love this South-Indian recipe.

Potato Podimas

Potato Podimas

"Potato podimas " is a famous south indian dish.Since potato is rich in carbohydrates,it is good for health(but diabetic patients and those who diet ,please be away! ).Potato is the only vegetable which is liked by almost all the people all around the world.

Ingredients:
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)

Method:

• Boil potatoes with turmeric and salt.Peel skin and mash them and keep it aside.
• Fry mustard, urad dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice and salt in 2 t.spoons of oil and then add the mashed potatoes. 
• Let this cook for a few minutes and then garnish with cilantro.

Badam Kheer Recipe

Badam Kheer

Ingredients:

• Almonds (Badam) 1 cup
• Milk 4-6 cups
• Sugar same amount as almond paste (about 1 cup)
• Saffron 1/2t.spoon
• Kesari powder (color) a small pinch (optional)

Method:

• Soak saffron in little cold milk, and keep it aside.Soak almonds in hot water for 1 hour. 
• Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
• Measure the amount of almond paste, and keep the same amount ofsugar aside.
• Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. 
• Now add sugar and keep stirring. 
• Add the remaining milk, and boil for 10-15 minutes. 
• Add the soaked saffron and serve it cold.

Paal Poori (Sweet Poori)

Paal Poori (Sweet Poori)

Ingredients:
Almonds 1/4 cup
Sweetened condensed milk 1 can
Evaporated milk 1 can
Cream of wheat (Rava) 2 t.spoonsAll
purpose flour (Maida) 2 cups
Sugar 4 t.spoons
Saffron 1/4 t.spoon
Edible camphor (Pacha kalpooram) optional
Kesar color a small pinch
Cooking oil for frying

Method:

• Soak saffron in little cold milk, and keep it aside.Soak rava in little water for 10 minutes.Soak almonds in hot water for 1 hour. 
• Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.
• Boil evaporated milk, condensed milk, and almond paste for 10-15 minutes. 
• Add saffron, and kesar color to above and let it cool.Knead maida, soked rava, and sugar into a nice dough, using somecold after.
•  Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture.
•  Serve it cold/hot.

Mango pickle

Mango pickle

Ingredients:
12 medium size raw mangoes
300 gms mustard powder
250 gms red chili powder
250 gms salt (not more than 150 to 200 gms if using iodised salt)
50 gms fenugreek seeds
1 1/2 kgs sesame seed oil
optional - peeled garlic flakes or Bengal gram whole/chic. peas) picked and cleaned

Method:

• Leave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed / stone and the onion type layer on the pieces. Clean the cut pieces with dry cloth.
• Mix the mustard powder, red chili powder, salt and fenugreek seeds together in a big basin. Add one cup of oil and mix to a consistency that can be held in a fist. 
• Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, salt mix and put them in a ceramic jar or a big plastic container.
•  Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top. Pour 1 inch oil above it and cover it with a lid.
•  Tie a neat thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. 
• Those who want to add garlic or chickpeas can do so now. Take some Avakaya separately and mix a handful of chickpeas in some and garlic in some. Since chickpeas and garlic take oil add extra oil.

Lemon and Chilli pickle

Lemon and Chilli pickle

Ingredients:
400gms green chillies
4tbsp mustard seeds
2tsp turmeric powder
12 no. lime
400 mls oil
salt as per taste

Method:

• Grind mustard seeds to a coarse powder.
• Cut limes into eight pieces.
• Slit green chilies and cut them into half inch long pieces.
• Mix powdered mustard seeds, turmeric powder and salt with green chili and lime pieces.
• Transfer this to a sterilized glass bottle or an earthenware jar. 
• Pour oil on top and shake the bottle well.
• Note: This pickle can be enjoyed within 5-6 days of preparation also.

Pudina Paratha

Pudina Paratha

Ingredients:
Whole meal flour 250 gms.
Mint leaves 1 cup
Oil 3 tbsp.
Salt As per taste

Method:

• Sieve flour.
• Dry mint leaves on a hot griddle and then powder.
• Mix flour, salt and mint powder, add water to make a semi hard dough.
• Knead well, cover and keep aside for 10 minutes.
• Divide into 8 equal portions,
• Roll out each portion with a rolling pin to approximately six inch diameter.
• Cook rolled portion (paratha) on a Tawa (griddle plate), on moderate heat for 3 minutes. Turn it and smear half a table spoon of oil on paratha. Repeat the same on the other side.
• Cook on low heat till golden brown. Serve hot with Dal Pakhtooni or curry of your choice.

Tomato Soup

Tomato Soup

Ingredients:
2 (28 oz) cans whole tomatoes
2 medium or 1 large onions, finely chopped
6-7 cloves garlic, roughly chopped
Chicken or vegetable stock (16 oz)
1 tsp finely chopped basil
Salt
Pepper
Ricotta (optional)
Pesto (optional)

Preparation:

• Sautee onion & garlic in olive oil slowly until translucent and softened substantially.
• In a tall heavy-bottomed pot, add tomatoes and the stock. 
• With a wooden spoon, squish the tomatoes down against the wall of the pot. Stir in basil. 
• Bring to a point where the soup is almost boiling and reduce heat to low. Simmer for 30 minutes to let the soup thicken.
• With an immersion blender, blend the soup until all the tomatoes are pureed and the soup is has a smooth consistency.
• Season with salt and pepper and serve, garnished, if you like with a dollop of ricotta and a swirl of pesto.

Medu Vada

Medu Vada

Ingredients:
2 cups Raw Rice
2½ cups Urad Dal
1 large Onion (chopped)
4 Green Chilies
Salt (to taste)
1/2 tsp Peppercorn
2 cups Oil

How to make Medu Vada:

• Put dal and rice in water and leave it for 5 hrs.
• Drain it and grind to make a paste.
• Grind peppercorn separately and mix it in the dal-rice paste.
• Now add chopped onion, green chilies and salt and make it like a batter.
• Heat the oil in pan.
• Take small portions of the batter, in ball-like shape and deep-fry them.
• Fry the balls, till they turn golden brown.
• Medu Vada is ready!

Dhokla

Dhokla

Ingredients:
350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

• In a bowl add gram flour (besan), Curd and water.
• Mix well and make a smooth batter. The batter should be of thick consistency.
• Add salt and set aside for 4 hours covered with a lid.
• Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
• Keep the steamer or cooker ready on gas.
• Grease a baking dish (it should fit in the steamer or cooker).
• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
• Add this to the batter and mix well.
• Pour the batter into the greased pan and steam for 10-12 minutes or till done.
• Cool for sometime and cut into big cubes.
• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
• Garnish the besan dhokla with coriander and slited green chilies.
• Serve with hari chutney.

Dhal Makhani

Dhal Makhani

Ingredients:
1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped
For seasoning:
1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste

Method:

• Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft.
• Add salt to taste.
• Set aside.
• In a saucepan, prepare the seasoning by heating the butter.
• Add the cumin and mustard.
• When the cumin is slightly fried, add all the other seasoning ingredients except the red chilli, turmeric and dhania.
• Fry till the onion starts turning color.
• Now add the powders and fry for a minute.
• Remove from heat and add the boiled dal/tomato to this.
• Add the chopped coriander leaves.
• Mix well.
• Adjust the salt if necessary.
• Add 1 cup of water.
• Bring it to a boil and remove.
• Serve hot with rotis or plain rice.

Majjige Huli

Majjige Huli

Majjige Huli – buttermilk gravy with vegetables in it, is one very popular Kannada dish. Like any other traditional dishes, there are many ways of making this.
Ingredients:
5 cups buttermilk
1/2 lb. green beans
7-8 green chillies

1 cup fresh coconut, shredded
1 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
2 tsp oil for seasoning

Method:

• Cut the beans into longish pieces.
• Boil in a little water till done.
• Drain and set aside.
• Blend together the coconut and green chillies.
• Add this paste to the buttermilk and mix well.
• Add the beans and salt to taste.
• Dilute with some water if needed.
• Bring to a boil on a low flame.
• Season with mustard, cumin and curry leaves.
• Other vegetables like eggplant,cucumber,carrot etc can also be used for this preparation.