When it comes to South Indian food, nothing can beat the tomato rasam and the thambulis or a lovely onion and potato sambar. Majjige Huli or Kodakena (Named in Udupi Regions) is one such staple in South Indian Brahmin Homes. Every home has this habitual method of storing sour curd in their refrigerators for making rava idlis, buns or any yogurt based recipes.
Hasi majjige huli is a raw version of the original majige huli recipe. This is a perfect starter with rice before a meal begins with rice – rasam or rice – sambar. Recipes like these in ones’ repertoire makes a meal very comforting during these summer months. This goes well alongside vangibhath or puliogare too.
Cooking with sour curd is a ritual in every South Indian household. Making curd / Yoghurt at home is a daily need for us. And, my little boy is less fussy when he’s being offered curd rice with the local brown rice. Talking about his food habits, I still have limited options when it comes to his food. He sometimes literally steals anything what we have in our platters, but most of the times a very picky little boy who has wide preferences. But to my luck (Touch Wood) he loves his ragi porridge, which is my biggest saviour for his calcium and iron requirements.
Being a mom who is obsessive about her child’s nutrition and food intake, its hard when you have limited set of options at your disposal. Yet, its the work of art of a mother who knows how to deal with all these petty issues related to her baby. No matter how much Krishna pulls down my energy levels every day, I keep up at my toes for his next meal session an run after this fast and curious little boy. Its not a new thing to come up with ideas at every level of challenge he poses for me. I keep these as stepping stones waiting patiently for the day he loves me for what I cook for him.
This goes well alongside rice / vangibhat / masala Bhat / puliogre, whichever suits you. You can pick any vegetable in place of capsicum. Alternatively use cooked cucumber, dill, pumpkin, potato, sweet potato, plantain or yam.
- Capsicum - 1 Finely Chopped
- Yoghurt - 1 cup
- Table Salt - 3/4 tsp
- To be ground into Paste
- Coconut - 1/4 cup (grated)
- Roasted Channa Dal - 2 tbsp
- Cumin Seeds - 1 tsp
- Coriander Leaves - 3 tsp chopped (Use stalks if you
- Green Chillies - 1
- Ginger - 1 inch piece
- Coconut OIl - 1 tbsp
- Mustard Seeds - 1 tsp
- Curry Leaves - 1 sprig
- Cumin Seeds - 1/2 tsp
Step 1: In a mixer, grind all the ingredients to be ground into a smooth paste. (Coconut, channa dal, coriander leaves, green chilly, cumin seeds, ginger).
Step 2: In a small wok, add oil, (You can add a sprig of curry leaves and cumin seeds for taste at this stage too) once it heats add the capsicum and 1/2 tsp of salt and fry the capsicum for 2 minutes. Cover with a lid.
Step 3: Once the capsicum has cooked (Takes about 5 minutes) turn off the heat and keep aside.
Step 4: In a bowl assemble the majjige huli. Add the paste, yoghurt and cooked capsicum and rest of the salt (1/4 tsp). Mix well.
Step 5: In a wok heat oil and add mustard seeds and let it splutter. Next add in the curry leaves and cumin seeds. Once it splutters add the seasoning to the majjige huli.
Step 6: Serve with hot rice and some pappad.