Updated: May 22, 2020
Majjige huli is a South indian curd based curry which is a very common dish atleast once in a week in every Brahmin household and very frequent during hot days in summer.
Born and brought up in a Havyaka family, I had a different style of Majjige huli during my childhood and now after marrying to a Sankethi Brahmin, relishing a different variety of Majjige huli.
In my opinion, Majjige huli is just the generalised name for yogurt based curry, each region/ community has it own variation to it. So I wouldn't declare this is the authentic recipe, its the recipe I learnt from my mother in law.
This simple south indian dish is super yum to the taste buds and soul Satisfying too. It requires very less time and minimum readily available ingredients at home.
It can be paired with hot rice or even with some mildly spiced Rice baths. My husband loves to have this with Vangi bath and thats what I have paired it with here.
Cuisine: South indian
Category: Side dish for Rice or Dosa
Level : Easy
Spinach chopped - 2 cups
Grated coconut- 3/4 cup
Channa dal-1 and half tbsp
Rice - 1 tbsp
Green chilly- 3 to 4 depending on the spice level you prefer
Cumin seeds - 1 tsp
Oil for tadka
Cumin seeds- 1 tsp for tadka
A whole red chilly
A dash of hing
Sour curd - 1/3 cup
Turmeric powder- 1/2 tsp
Salt to taste
1.In a vessel, boil 1 cup water, add turmeric and salt little , add the chopped spinach and cook until done.
2. Meanwhile, strain the channa and rice mixture and grind it along with the coconut, green chilly, 1 tsp cumin seeds, a pinch of turmeric to a smooth paste.
3.Add the prepared coconut paste,once the spinach is cooked well and on a low to medium flame give a boil by adjusting the water and salt,this has to be little thicker than normal sambar consistency.
4.Once done turn off the flame and leave it to cool abit . Finally add sour curd, give a nice mix , give the tadka(wit remaining cumin seeds, one red chilly and hing) and serve.
You can use other vegetables like Cucumber, Zucchini, Ashguard, etc using the same recipe.
Soaked channa and rice helps in making the curry thick.
If you want to serve it with Rice baths, make sure to reduce the salt and spices in the rice bath to balance the flavours.