Wednesday, January 27, 2010
This one is a signature dish in every home of Dakshina Kannada. Back home, this was made on festival days or on any special occasions along with many other delicacies. Majjige is Buttermilk in Kannada. Majjige Huli is a buttermilk and coconut based gravy with vegetables. The vegetables used in it can be Ladies finger, Chayote Squash, Ash gourd, Tindora etc. I have used Seemebadanekai aka Chayote Squash here. More about this veggie can be found here.
There are many variations to this dish. Some people I know add Jeera to give it an added flavor (Just like the Avial). My mom made it without Jeera, the simplest curry I can think of. Apart from the simplicity, I love the cooling effect it has on the body.
1 Chayote Squash
2 tbsp grated coconut (fresh/frozen)
6-7 green chillies
a small gooseberry sized piece of tamarind
1 cup thick buttermilk
Salt to taste
1 tsp oil
1/4 tsp mustard seeds
a few curry leaves
Ingredients: Chayote Squash,green chillies, tamarind chunk and grated coconut
Peel and chop the Chayote squash into cubes.
In a pan take enough water to cover the pieces (about 1 1/2 cups).Add the chopped pieces and salt. Cover the lid of the pan and boil for about 10 mins on medium flame.
In the meantime, grind the coconut, tamarind, greenchillies into a smooth paste adding little water.
Add this paste and enough buttermilk to the boiled vegetables. Adjust salt and bring to a boil. You can add more buttermilk if the gravy is too thick, but dont make it too watery.
For the seasoning, heat Oil in a pan, add the mustard seeds. When mustard begins to pop up, add the curry leaves. Pour this seasoning over the prepared curry.
Serve hot with rice and vegetables of your choice.
Time Required: 20 mins