Majjige Huli ( Buttermilk soup )

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5112008-078

Buttermilk, thats Majjige in Kannada and Thaka in Konkani. We prepare a number of dishes with curds and buttermilk. What I am putting up here is a delicacy of Kannadigas of Bangalore and naturally this one is borrowed from one of my friends from Bangalore. Ashguard is the main vegetable used for this dish though occasionally carrots are also used. This one is a good recipe to have in your repertoire for the summers. 

What you need to have:

1. Ashguard chopped – 3  cups

2. Carrot chopped – 1/4 cup

5112008-073Chopped vegetables

Ingredients of Wet Masala:

1. Bengalgram Dal – 2 Tablespoon

2. Cumin seeds – 1 Teaspoon

3. Fresh grated coconut – 4 Tablespoons

4. Green chillies – 2-3

5. Turmeric powder -1 Teaspoon

5112008-074Ingredients of Wet Masala

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Red chilly – 1

3. Asafoetida powder -1/2 Teaspoon

4. Curry leaves – 2 Strings

5112008-077Ingredients of Seasoning

What you do with what you have:

1. Wash and chop Ashguard, carrots into 2″ long pieces and cook in the cooker adding a little salt so that it is not overcooked.

2. Soak Bengalgram Dal in water for about 30 minutes till it is soft –  you may pierce with your nails and see if it is done.

3. Drain water from soaked Bengalgram Dal and grind it with grated coconut, green chillies, cumin seeds and turmeric powder to a smooth consistency in the mixer adding water in steps.

5112008-076The ground Masala

4. Transfer cooked vegetables from step 1 to a bowl and add the ground masala to it. Add sufficient quantity of salt and heat the mixture on a medium flame until it comes to a boil. 

5. Once its boiling, turn down the flame, add curds and bring it to boil again.

6. For seasoning: Place a skillet with 3-4 Teaspoons of cooking oil in it. When heated add mustard seeds to it. As it sputters add red chilli pieces, Asafoetida powder and curry leaves and switch off the flame.

Add the seasoning to the dish and your ready to serve Majjige Huli looks like this the image down here. 

5112008-078

Ready to serve Majjige Huli

Enjoy as a side dish for Lunch/Dinner.

How long it takes: 45 minutes

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10 thoughts on “Majjige Huli ( Buttermilk soup )

    Trupti said:
    January 20, 2009 at 3:32 pm

    Soup looks very delicious

    Ramya's Mane Adige said:
    January 21, 2009 at 6:01 am

    Looks delicious! this is one of my fav dishes…

      prathibalrao responded:
      January 22, 2009 at 5:00 am

      Hi

      Since i am from Bangalore, it is one of my fav as well.

    prathibalrao responded:
    January 21, 2009 at 4:01 pm

    Hi
    Thanx for ur wonderful comments.

    prathibalrao responded:
    January 22, 2009 at 9:30 am

    Hi Trupti,

    After a long time, i just put it up on the request of a few of the viewers.

    Anjali said:
    January 27, 2009 at 1:09 pm

    Hi aunty,
    My husband asked me to make this for his lunch today.It turned out too good.Guess one can simply serve in a bowl and have it plain, even that tastes great!

    prathibalrao responded:
    January 27, 2009 at 4:16 pm

    Hi Anjali,

    Your encouraging comments make me enthusiastic to put up more recipes.

    Aviyal (Kerala style) « The Indian Food Court said:
    October 13, 2009 at 9:18 am

    […] We also prepare this dish in our own way and I will surely put it up later. (I have already put up Majjige huli which is prepared by Kannadigas). So there […]

    Jyothi Mcminn said:
    November 1, 2009 at 4:02 am

    For the thickness of the majghe Huilli I add 1 cup of plain yogurt, 1 cup of low fat sour cream to make it rich. I whisk both and add this last before serving so the heat does not curdle this. Enjoy. Thanks for sharing your recipe. My mom is from Bangalore and this is a delicacy in our home.Jyothi mcminn

      prathibalrao responded:
      November 1, 2009 at 5:37 pm

      Hi Jyothi,

      Since i add Bengalgram dal and coconut for the masala it thickens and gives a base to the dish. So i add curds later on and bring it to boil and it never curdles on low flame. Thanx for sjharing your recipe. I will give a try to it.

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