Week 1, Recipe 2
OK folks, so here’s the second recipe as part of the mini marathon this month. Majjige huli in Kannada or Morkozhambu in Tamil is a curd based sambar most famous for its appearance during weddings and the festive season. It is often served along with other types of sambar like hulthove in kannadiga weddings. This can be made with different types of vegetables and the popular ones are ash-gourd, ladies finger, drumstick. My mum also makes it with the leaves and stem from amaranth (known as dhantina soppu in kannada). This time I’ve made it with drumstick. Anyway, let’s get started with the recipe under the spotlight, Drumstick Majjige Huli.
Source – Mum
Preparation time – 15 minutes
Cooking time – 15 minutes
Serves – 3-4
Here’s what you’ll need:
- 2 drumsticks (chopped) (or 1 big cup of veggies like ash-gourd or bhindi chopped into thumb sized pieces)
- 2 tbsp channa dal (Bengal gram dal)
- 2 tsp coriander seeds (Dhania)
- 1 1/2 tsp cumin seeds (Jeera)
- 2 dried red chillies
- 2 green chillies
- 4 heaped tbsp coconut (grated)
- 3-4 strands fresh coriander leaves)
- a pinch of turmeric
- a generous pinch of asafoetida (hing)
- 2 cups curd (preferably slightly sour)
- 2 – 3 tbsp freshly squeezed tamarind pulp (optional)
- salt to taste
For the seasoning:
- 1 tbsp oil
- 1/2 tsp mustard
- a generous pinch of hing
- a few curry leaves
How to make it:
- Soak the channa dal in warm water for 2-3 hours.
- Take 1.5 cups of water in a vessel and boil the chopped vegetable (drumstick in this case). If you’re using bhindi, first saute it in a pan with a little oil and then boil it in water. Add a small pinch of turmeric and salt to it.
- While the veggies are cooking, grind the dal along with the dhania seeds, jeera, red chillies and green chillies, coconut, coriander, and hing. Make sure to grind it into a fairly smooth paste.
- Add the mixture to the boiling vegetable. Add one cup of water and continue boiling for another 10 minutes until the mixture is cooked.
- Once ready, add the curd. Using tamarind is a good trick if you want achieve the right level of sourness when you don’t have sour curd. If you’re using the readymade concentrated tamarind, then 1 tsp should be sufficient.
- Upon adding the curd boil for a maximum of 2 minutes. Be careful not to overcook at this stage since the the curd will begin to break away leaving behind water. Give it a quick taste check and its almost ready.
- Last step, seasoning. Heat the pan with oil. Add the mustard seeds and wait for them to pop. Turn off the stove and add the hing and curry leaves and the dish is ready to be served piping hot with rice.
Note: In case you want to make this dish in advance and you’re not serving it right away, then hold off step 6 and 7. Keep everything ready and add the curd and boil for a couple of minutes just before serving.
My recipe is kind of a cross between the kannadiga and tamilian versions. Ash-gourd, drumstick and bhindi are the most popular veggies used. Have you ever eaten majjige huli/morkozhambu made of other vegetables? I’d love to try them. 🙂