As a young girl I loved going for Udupi Dosa . At that age I was not aware of Udupi Cuisine , I had no idea about the different South Indian Cuisines . It is only now when I have entered the Blogging world I have learnt about various cuisines .  I must have had Dosa in umpteen South Indian joints but trust me the Udupi ones are the best . The taste of Dasaprakash food still lingers . Incidentally the origin of Masala Dosa is attributed to Udupi. It is a global food and can you believe it is listed in ” 10 foods you must try before you die”.

Udupi cuisine forms an important part of Tuluva-Mangalorean cuisine and takes its name from Udupi, a city on the southwest coast of India . It is one of the major vegetarian cuisines of Karnataka . It adheres strictly to the Satvik tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat or fish .

 

Vegetables like yam , elephant foot yam , colocasia , sweet potato, pumpkins,gourds and jackfruits are the most popular . Since it is on the coast coconuts are in abundance and predominantly used in the cuisine .

 

The cuisine is wholesome and nutritious and balances a combination of cereals , pulses, vegetables and spices. I had never thought I would cook a Udupi Thali one day , thanks to PJ for setting this menu and giving me all recipes . I also cooked a couple of dishes from the book Udupi Kitchen by Geeta Rao and Malati Srinivasan .

 

The traditional meal is served on banana leaves, each dish has it’s fixed place and the meal is served in a particular sequence .

 

PJ and I have selected a Protein Rich menu for this Thali , hope you will enjoy this meal as much my family  did . I loved the simplicity of this meal , inspite of the meal being simple the taste was delicious and lingering .
The Udupi Menu
Sarkare
Uppu
Maavadu Oorugai
Hayagreeva
Kosambiri
Beans Paruppu Usili
Hulipaya
Anna
Majjige Huli
Jeerige Menasu Saaru
Bhajji
Kaalu Chutney
Upperi
Happala
Neer Majjige
Thuppa

Sarkare

Sugar. This is the first thing served on the the thali.

Uppu

Uppu is salt and placed next to sugar.

Maavadu Oorugai

Maavadu Oorugai is baby mango pickle.

Hayagreeva

Hayagreeva is a signature dish of Udupi Cuisine and is served on the ninth day of Dusherra. The halwa is made with Bengal Gram and jaggery, making it Protein Rich. The addition of cahews and raisins takes this halwa to a  completely different level.

Kosambiri

Kosambiri is a typical South Indian raw lentil salad . This salad is made with yellow lentils and is tempered with mustard seeds and curry leaves.

Beans Paruppu Usili

Freshly ground lentils are steamed and then crumbeled to add to fresh green beans.You could call it a double protein dhamaka..

Hulipaya

Spinach cooked with red gram lentil, seasoned with sambar powder. The tamarind adds to the flavor of this interesting protein rich green.

 

Anna

Anna is rice. These are served plain and simply boiled . A drizzle of some clarified butter / Thuppa is a must.

Majjige Huli

Majjige Huli is a South Indian version of our North Indian Kadi Pakoda.The Kadhi is made with freshly ground lentils, coconut and curd. The dumplings are made with ground lentils which are steamed.

Jeerige Menasu Saaru

Saaru is the Soth Indian soup, which is popular as rasam. It is light, tangy and this particular one has been flavored with cumin and pepper., A must in Udupi Thali.

Bhajji

Potato fritters. Potato slices dipped in lentil batter and fried to a crisp golden.A lentil protein.

Kaalu Chutney

A roasted lentil chutney, to compliment the Bhajji.

 

Upperi

These are freshly made bannana chips.

Happala

Happala is the South Indian papad.

Neer Majjige

Seasoned buttermilk. A dairy protein.

Thuppa

Ghee or clarified butter.

 

For today I shall share the recipe for Majjige Huli

Majjige Huli

Ingredients

Paste

2 tbsp Chana dal
1/8 cup coconut , grated
1 tsp cumin seeds
10 no peppercorns
2 green chilly
1″piece ginger

Dumplings

1/4 cup toor daal
2 tbsp chana dal
2 tbsp moong daal
2 red chillies , dried whole

Seasoning Dumplings

1/2 tsp mustard seeds
1 tsp urad daal
1 tsp Chana Daal
1 tbsp coconut
Pinch asafoetida
1 tsp oil
Salt to taste

Majjige Huli

1 cup yogurt
1 cup water
Pinch turmeric powder
Seasoning Majjige Huli
1/2 tsp mustard seeds
1/8 tsp fenugreek seeds
Few curry leaves
Pinch asafoetida
Salt to taste

Method

Paste

Soak the Chana Daal for 30 minutes . Drain.
Add all ingredients to a mixer and adding little water make a fine paste.

Dumplings

Soak all ingredients under dumplings for 30 minutes .
Drain all water and grind to a semi smooth paste adding very little water.
Seasoning the dumplings
Heat oil .
Add mustard seeds, urad daal and chana Daal .
Add the ground paste , asafoetida , salt and grated coconut .
Cook on low heat for 5 minutes.
Remove and let cool .
Make small balls , a little bigger than lemons .
Steam these balls in a steamer for 10 minutes .
These should not be overlooked as they loose the flavour and texture .

Majjige Huli

Mix yogurt and curd and blend well .
Add the prepared coconut paste.
Keep aside.
Heat oil in a pan .
Add the seasoning ingredients in the order they have been mentioned .
Add the yogurt mix .
Add salt and cook till it comes to a rolling boil.
Add the prepared dumplings .
Simmer for 10 minutes.

Print Recipe
Majjige Huli
Majjige Huli is a South Indian version of our North Indian Kadi Pakoda.The Kadhi is made with freshly ground lentils, coconut and curd. The dumplings are made with ground lentils which are steamed.
Course Lunch
Cuisine Indian Cuisine
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Lunch
Cuisine Indian Cuisine
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
Paste
  1. Soak the Chana Daal for 30 minutes . Drain.
  2. Add all ingredients to a mixer and adding little water make a fine paste.
Dumplings
  1. Soak all ingredients under dumplings for 30 minutes .
  2. Drain all water and grind to a semi smooth paste adding very little water.
Seasoning the dumplings
  1. Heat oil .
  2. Add mustard seeds, urad daal and chana Daal .
  3. Add the ground paste , asafoetida , salt and grated coconut .
  4. Cook on low heat for 5 minutes.
  5. Remove and let cool .
  6. Make small balls , a little bigger than lemons .
  7. Steam these balls in a steamer for 10 minutes .
  8. These should not be overlooked as they loose the flavour and texture .
Majjige Huli
  1. Mix yogurt and curd and blend well .
  2. Add the prepared coconut paste.
  3. Keep aside.
  4. Heat oil in a pan .
  5. Add the seasoning ingredients in the order they have been mentioned .
  6. Add the yogurt mix .
  7. Add salt and cook till it comes to a rolling boil.
  8. Add the prepared dumplings .
  9. Simmer for 10 minutes.
Recipe Notes

12 thoughts on “Udupi Thali with Majjige Huli , a South Indian version of Kadhi Pakoda”

  1. Majjige huli, seriously since ever i tried this dish at home, it became one of our family favourite. I second Gayathri, i dont to want to scroll after going through your first picture, lovely dishes there.

  2. Vaishali, that thali looks super tempting…I just want to finish off every single item on that thali. Such pretty pics and so beautifully explained. Absolutely fantastic!

    1. Thank you Mayuri.
      Taking of time , well afterThe Mega Marathons are announced we do have plenty of time , so I plan accordingly . Thalis require planning , so I plan them over two days , chopping and pre preps are done a day before , after that cooking takes up anywhere between 1-3 hours . It is as simple .

  3. Vaishali; though your explanation of planning and executing a thali seems simple; yet on seeing the thali I feel overwhelmed. Hats off!! Loved the spread. A perfect udupi thali

  4. Udipi is one of the few places we have gone to as a whole family when I was a kid. Grandma usually doesn’t come to many places and since she came for this trip it’s a special place for me. Just reading the post brings back all the warmth and good memories. Coming to the thali here, it’s come out really well and nothing can beat food served with some memories:-)

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