A mildly flavored coconut curry cooked with sour yogurt to give it a mild tangy taste; this is called as Majjige Huli in Kannada, Majjige Pulusu in Telegu and Mor Kozhambu in Tamil. In Karnataka this dish is prepared during festivals and on other auspicious occasions. The presence of yogurt has a cooling effect on the body. You can add any veggies of choice like potato, okra, ash gourd, bottle gourd, raw mango etc and skip the greens. I love the addition of greens along with squash in this dish.
- 2-3 cups packed chopped Amaranth greens ( you can use spinach or other greens) [dantina sappu/thotakura]
- 1 cup chayote squash (optional)
- ½ cup sour buttermilk/ ( 2 Tbsp sour yogurt diluted with water )
- Salt to taste
- 1 cup shredded coconut (fresh or frozen)
- 2-3 green chillies
- 1/2 Tbsp jeera (cumin)
- ½ Tbsp coriander seeds
- 1 Tbsp chana daal (soaked)
- 1 Tbsp oil
- A pinch turmeric
- 1 tsp mustard seeds
- 5-8 curry leaves
- 2-3 dried red chillies (cut into thirds)
- A pinch Asafetida/hing
- Soak the chana daal in water for about 1 hour.
- Clean the greens and then chop them finely. Peel the chayote squash and then cut into cubes.
- In a saucepan, cook the greens and chopped chayote squash in little water separately either on stovetop or in the microwave. Add salt while cooking.
- Meanwhile grind the coconut, green chillies, jeera, turmeric, coriander seeds, soaked chana daal with enough water and make a fine paste.
- After the greens are cooked, add this ground masala paste to this, add water, mix and allow it to boil for 5-10 minutes
- When you see the bubbles on top reduce the heat. Now add the buttermilk, mix and after one boil switch off the gas. If you boil more the buttermilk may curdle.
- Meanwhile separately in a pan make a tadka of mustard seeds, curry leaves, broken red chilies and hing. Add to seasoning to this boiled curry. Cover with lid.
This goes well with Rotis or with warm rice.
As I stand by looking at the calendar, I cannot help but wonder how fast the months of October and November have flown by. Days turned to weeks, weeks to months all gone by in a haze making me realize how little I have updated my blog.
Work has been pretty hectic to say the least with plenty of projects along the way. Even though the projects have been challenging and interesting the long hours and constant pressure has been draining leaving me no time to work on my hobby.
That said we celebrated all the major festivals Dasara, Diwali, Thanks Giving along with family and friends relishing food and good company.
I had prepared this Sev for Diwali as part of the ‘faaral’. I have followed a simple and a trusted recipe for this. I do not prefer adding red chilli powder to the dough as I feel it takes away the taste after it is deep fried and so prefer adding crushed pepper instead.
- 2 cups Besan flour/gram flour
- ½ cup rice flour
- 4 tsp warm oil
- ½ tsp crushed pepper powder
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- a pinch asafetida powder
- Salt per taste
- Oil for deep frying
- Making the dough: Sieve both besan flour and rice flour onto a big plate. Add warm oil, turmeric powder, cumin seeds, asafetida, crushed pepper and salt and mix by hand so that the oil incorporates. Add water in intervals kneading and making soft pliable dough. Set aside and keep it covered for 10 minutes.
- Meanwhile in a frying pan heat (on medium) sufficient oil for deep frying.
- Take small quantity of the dough and fill it into a sev “press” and press out thin strands directly over the hot oil.
- Deep fry on slow flame until it turns very light brown and crisp. Transfer it to plate lined with paper towel to drain extra oil.
- Smash the big strands with hand to make bite size pieces. Cool and store in an air-tight container.
- Note: If you are preparing large quantity of sev then mix only a portion and make the dough. Make dough as needed and then deep fry.
It is getting very close to the Memorial Day weekend and that means the summer is just around the corner. Even though it is an unofficial start, the temperature here in Texas is giving us a feel of what is in store for the next 4 months or so. With the winter being mild, the experts are predicting hotter than usual summer, so let us see how that is going to be. The temperatures now have climbed to the upper 90’s (F) and it is hot and sultry both inside and outside.
Anyway on the brighter side, the days are getting longer and the sun does not set until after 8:00 PM. So that means that it is still bright after coming back from work. It is such a positive feeling to come back home to bright light to open the blinds, open the back yard and let the natural light in.
The other good thing is the availability of fresh bounty of fruits especially the berries in the grocery stores. We usually buy a bulk of it either to snack, add it on salads and in lemonade, some berry drinks.One recipe that you cannot go wrong with is Berry smoothie. This fruity beverage laden with milk and yogurt is quick fix and delicious too. It is guilt free, fills you up and healthy too. Since smoothies use whole fruit and not just the juice, you get the benefits of fibre, minerals and the vitamins.
Yield: 4 servings
- 1 cup berries (fresh/frozen) ( such as strawberries, blueberries, raspberries, or blackberries or combination)
- 1 cup milk ( I used 2% milk)
- 1 cup vanilla yogurt ( I used fat free)
- 1 Tbsp maple syrup/ sugar/honey
- 5-10 ice cubes
- Put the berries in the blender and give it a quick zip, so that the berries are pureed.
- Put the remaining ingredients including maple syrup/honey to this and blend.
- Blend on high until it mixes and is smooth.
- Add more milk if the smoothie is too thick.
- Serve immediately.