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.
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
- leaves Few curry
- Pinch asafoetida
- Salt to taste
Instructions
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.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
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