Buttermilk gravy(Majjige huLi)


I am having one of those days when I want to stay away from the blog as much as possible. I am finding it increasingly difficult to keep up with the amount of work and dedication required to keep up with things. I have many recipes in drafts which I could post, but I find it extremely difficult to reply to all the questions through comments/mails. I try my best, but I fall short. I am also finding it difficult to blog hop. I hope I will come out of it soon.

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. This recipe was sent to me by Aruna. It has become a very regular at home these days.

Ingredients:
1/4 cup chana dal
1/4 cup fresh/frozen coconut (I did not use coconut)
4 green chillies
1 tea spn cumin seeds
3-4 strands corainder leaves(with stems)
1″ piece ginger
1 and 1/2 cups yougurt
1 and 1/2 cup cooked vegetables any of these white pumpkin(ash gourd) or bottle gourd
Oil
Salt

For the seasoning:
1/2 tea spn mustard
1/2 tea spn cumin seeds
5-6 curry leaves
2 red chillies

Method:
Cook the vegetable and keep it aside.
Soak chana dal in water for 2-3 hrs. Grind them with coconut, green chillies, cumin seeds, coriander leaves, ginger.
In a pan heat oil and add mustard, cumin seeds, curry leaves and red chilli for seasoning.
Now add the ground masala and cook for abt 5 min after adding a little water.
Now add the cooked vegetable and mix well. Add the yougurt, mix well. Do not cook too much after adding yougurt.

Serves : 2-3
Preparation time : 20mins

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