Showing posts with label curd curry. Show all posts
Showing posts with label curd curry. Show all posts

Tuesday, June 8, 2021

Mangalore Cucumber Curd Curry/ Mangalore Southekayi Majjige Huli.

 Majjige Huli/ ಮಜ್ಜಿಗೆ ಹುಳಿ means the curd curry. This Majjige Huli is one of the favourite dish for many. It is yummy and cooling the body. I have lots of memory when I think of Majjige Huli.

Love to share the story of Me and Majjige Huli.

I grew up in My doddamma house in Udyavar. Doddappa was a head master in one of the school called R. C. Shale. They had cows, buffalo and we call these animals shelter as Hatti. I never ate or touched curd or butter milk in those days. Even now I am not that favour of them. I used to eat milk and rice instead of curd. My doddamma or doddappa used to take me along with them for any functions they went. 

Once there was a function in one of the temple near by our home. There used to be lunch served for people. My doddamma took me to temple and she made some place to sit. I was very small may be 3 to 4 years. The food was served one by one. If you happen to eat Udupi Temple Lunch you will know how it will be. Varieties of dry curries, kosumbaris, chutneys and dal, Rasam, Curries of different vegetables with many tasty curries will be served followed by lots of sweets, payasams etc etc. At the end butter milk is served  to have mosaranna or majjige anna. So butter milk arrived by a person and he carried the bucket of butter milk and he fell down. The whole butter milk poured on me and as I did not like butter milk I started to cry like any thing. I did not stop crying because I was fully wet and drenched in butter milk. I still remember that paapa my dodddamma carried to the bavi katte/ where the well is and removed my dress and covered me with her sari. Almost all people came near me to stop my cry. I think my huge loud cry pulled them, I was a small kid you know.  

Here is typical Majjige Huli prepared using Mangalore Cucumber. ಮಂಗಳೂರು ಸೌತೆಕಾಯಿ.

We also called this curry as Paladya./ ಪಳದ್ಯ.You can use varieties of vegetables like pumpkin, Ash gourd, Mangalore cucumber, lady's finger and Ivy gourd etc. Even leaves also can be used for making this curd curry.

No Onion or garlic is used and this curd curry can be prepared for festivals, feast and happy meal time.

Let us see some benefits of Mangalore Cucumber.

Mangalore cucumber is rich in antioxidants and vitamin A, C and E. They are fiber rich and good for controlling cholesterol level in our body. They are rich in minerals like magnesium, phosphorous and potassium. 

Let us see the recipe now ;

Things Needed :

Mangalore Cucumber : 1 Small size or medium size.

Thick Curd : 1 cup.

Coconut : 1 Cup

Almonds : 6 to 8.

Green chilly : 2 to 3

Salt : As required.

To Season :

Coconut Oil : 1 Teaspoon

Mustard Seeds : 1/2 Teaspoon

Methi seeds : 2 to 3

Curry Leaves : 6 to 8 leaves.

Method L

1. Wash and peel off the outer layer of cucumber and take out the seeds and pulp.

2. Cut into small pieces and put it in a bowl of water for 5 minutes.

3.  Wash cucumber pieces and cook till they turn soft. 

4. Grate fresh coconut and grind it with almonds using required water.





5. Keep a pan on the fire and put cooked cucumber.

6. Add salt and let it boil for 2 minutes.

7. Add washed and slit green chilly.


8. Now add ground coconut with almonds and mix it well. Let it boil for 3 to 4 minutes.



9. Take out from the fire and put it to a small bowl.

10. Let it cool a bit. Not very cold.  Add curd and mix it slowly

11. Prepare seasoning with coconut oil, mustard seeds, 2 to 3 methi seeds and curry leaves.\

12. Add this seasoning to ready Majjige Huli.


13. Serve Mangalore Cucumber Curd curry as one of the side dish.

14. Let us have today's lunch with Mangalore Cucumber Curd Curry.

Note :

Do not over cook cucumber pieces.

You can add a more green chilly while cooking cucumber.

Use of ghee instead of coconut oil is optional.

You can use red byadagi chilly or Majjige Menasu/ Sandige menasu for seasoning.

You can add 1/2 tsp of white rice instead of almonds. (Soak white rice in water for 10 minutes before using).

Time : 25 Minutes.

Serves : 2 to 3 .

Wednesday, October 21, 2020

ಆರೋಗ್ಯಕರ ಶುಂಠಿ - ನೆಲ್ಲಿಕಾಯಿ ಲೇಹದ ತಂಬುಳಿ


This is one of the easy tambuli Which you can do it easily. 
You must see my previous Leh chapter. 
Ok let us see how I did it.
It is very simple, healthy, yummy and will really save your time.
Take small portions of Leh, if you have not divided them as small ball size , (lessor than small gooseberry ), take halp tsp of this Leh and put it in a cup of curd. 
Add salt and mix it well. 
Now season with a tsp of ghee, little jeera/Cumin seeds and ingh/Asafoetida.
Add the seasoning and serve with hot rice. 
It helps to digest the food easily, keep you warmth and take care of your health.
Please do try and enjoy.
Note 
You can use butter milk instead of curd. But curd tambuli taste better. 

Tuesday, March 17, 2020

Pumpkin Mosaru Bajji

Mosaru bajji is a type of curry prepared using Curd or butter milk. Here I have prepared Mosaru bajji using pumpkin. It is an easy recipe and not much of preparation is needed. Try and enjoy.


I have used cooked pumpkin pieces, curd, seasoned with mustard seeds, ingh, green chilly and curry leaves.

Let us see some benefits of eating PUMPKIN in our diet.

Pumpkin is a type of winter squash, is filled with vitamins and minerals.
It is rich in antioxidant properties and helps to strengthen our immunity in our body. It is good for our eye health.It is low in calorie and good for people who are in diet. It is good for our heart health. It is rich in Vitamin A, Vitamin C, Vitamin B6 and Vitamin E. It is full of fiber and good for people who suffer from constipation.Pumpkin is filled with minerals like potassium, iron, copper and manganese. It is also rich in protein and good for our skin health.
NO ONION or NO GARLIC DISH.
Good to prepare during festival, feast, fasting or family get together.
Let us see the recipe now :


Things Needed :

Cooked Pumpkin pieces : 1 Bowl
Curd /Yogurt : 1 Cup
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Green chilly : 2
Curry Leaves : 5 to 6

Method :

1. Wash and peel off the hard layer of the pumpkin and cut into pieces.


2. Cook and keep it aside. Let it cool. Wash and cut green chilly. Cut in to small pieces.
3. Now smash cooked pumpkin pieces nicely.
4. Add salt and a cup of curd.


5. Mix it well and shift it to a serving dish.


6. Add seasoning done in coconut oil, using mustard seeds, jeera/cumin seeds,  cut green chilly, ingh and curry leaves.



7. Mix it and serve as one of the side dish.

Note :

Pumpkin cooks quickly so no need to use the pressure cooker. (Optional).
Use of red chilly instead of green chilly is optional.
Use of any cooking oil is optional.
Use of savoury curd makes Mosaru bajji tastier.
Time : 10 minutes. (Pumpkin pieces should be cooked already).
Serves : 2 to 3 . 

Thursday, September 19, 2019

Mangalore Southekai Majjige Huli/Curd Curry

Mangalore Southekai/Mangalore cucumber/Sambar Southekai is one of the healthy cucumber that we can use it in our curries, dosas, idli and chutney etc. Here I have prepared Majjige Huli/ Curd Curry.

This particular southe Kai is from our pot garden, which has grown so nicely and I am happy to write about the dish from Southekai that I have prepared traditionally. Majjige huli/Moru kolambu/Curd Curry.
Majjige Huli is one of the famous dish from South Canara. Majjige means butter milk and Huli is curry. This dish used to be prepared from my doddamma in ooru Udyavara. Udyavara means a loving place to me. I have so many childhood memories in my Doddamma house.
I stayed with doddamma /Amma's elder sister, when I was 1 1/2 years old. She used to take me where ever she goes. Holding her hands I learnt to walk properly. She was the guide, mentor, mother and a god mother. Southe Kai / Cucumber always makes me to turn back and just think the time I spent there and memories starts to unfold and peeps into the mind. My doddamma and doddappa used to grow lots of vegetables in their land. There were enough Southekai stored for the rainy days. There were no vegetables available during the rainy days. The rains used to pour continuously and no chance of growing any thing except the grass. That too not in two to three months like May, june july even in August it was very very difficult to go out. So the home grown Southekai, Pumpkins, Ash gourd were used in the rainy days. Those were the days, bundle of joy, just beautiful yesterdays.
Now coming back to Majjige huli which is done with Mangalore Southekai is a traditional curd curry.
It is mild, yummy and healthy.
No Onion or No Garlic is used in this Southekai.
I am very happy to note that this Southekai is from Our home garden.


Let us see the recipe now : 

Things Needed :

To Cook :
Southekai /Mangalore Cucumber : 1 (Medium sized)
To Grind :
Fresh Coconut : 1 Cup /6 to 8 Tbs full
Soaked Moong dal : 1/2 Teaspoon
To Add :
Ground coconut mixture
Green chilly : 2
Curd : 1 Cup
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Methi seeds : 3 to 4
Curry Leaves : 5 to 6
Jeera/Cumin Seeds : 1/2 Teaspoon
Majjige Menasu/Sandige Menasu : 2

Method :

1. Wash and peel off the skin of Southekai/Mangalore Cucumber  and cut into pieces. Soak in plain water for 5 minutes. It removes the bitter taste if any.

2. Cook with required water till it is soft.


3. Soak 1/2 tsp of moong dal for 5 minutes.
4. Grate coconut and grind it with soaked moong dal. Use required water to grind.


5. Remove it from the mixi jar to a bowl and keep it aside.


6. Now keep a pan and add cooked southekai, required salt and little water. Let it boil.
7. Add ground mixture and mix it well. Let it boil nicely. Add 2 slit green chilly to it.


8. Cook for 2 to 3 minutes and shift the curry to another bowl.


9. Let it cool a bit. Add curd and mix it.


10. Season 3 to 4 methi seeds, 2 Sandige Menasu and jeera. Let Sandige menasu fry nicely in oil.
11. Add curry leaves and put this seasoning to curd curry.

12. Serve as one of the side dish for lunch or dinner. It is nice to eat with chapatis, poori, dosa and idli.

Note :

Southekai pieces should be cooked well to relish them. Do not add curd while the curry is piping  hot. Curd gets curdle. Adding Sandige menasu is optional. You can add red byadagi chilly instead of Sandige Menasu. Sandige menasu adds to the taste. Adding soaked moong dal helps the curry to intact. Adding curd while the curry is boiling makes the curry watery. It separates the gravy and the vegetable.
Time : 30 Minutes
Serves : 4 to 5 

Sandige Menasu/ Sun dried green chilly. :

Wash and slit green chilly and fill roasted methi powder and little salt.
Prepare butter milk and add little salt. Soak the slit green chilly over night in this butter milk and sun dry . Repeat soaking the dried chilly again in the same butter milk. (Over night). Morning remove the chilly and dry it in Sun. It should be done repeatedly at least 4 to 5 days. Then dry it continuously for 4 to 5 days. Store it in a airtight box or bottle. You can use it as Sandige/papad type for curd rice or while eating curd and rice. You can also season this for any curd curry, Avials even raw pachidis. prepared during the sunny days.

Wednesday, August 21, 2019

Ondelaga / Timare Tambuli

Ondelaga /Timare as we Udupians call it is one of the herb family plant. It is filled with loads of medicinal values. I have been preparing this tambuli for so many years and I think missed out publishing it here.



Ondelagav / Gotu Kola is called as Centella  Asiatica.
ತಿಮರೆ /ಒಂದೆಲಗ or Gotu Kola is called as Bramha Manduki in Hindi, we call it as Ondelaga or Timire, (Kannada Language), in Malayalam it is called as Kodangal / Muyalcheyi, Marathi - Karinga  /Karivana. In Tamil Vallarai and in Telugu - Saraswataku / Brahmi. In Urdu it is known as Brahmi Buti.
This is not a Brahmi leaf, but still people call it as Brahmi since it is full of medicinal herb. Even in other countries like, India, Malaysia, China, Africa,  Shri Lanka, Vietnam and other Asian Countries. It is one of the ancient medicinal herb used to cure some of the diseases.
Gotu Kola is used for preventing hair loss, it also heals the wounds fast. It is good for skin care and soothe nervous disorders. It helps to in respiratory issues. It is filled with antioxidant properties and helps in many ways. (Removal of scars). It helps to reduce the wrinkles. It relieves the Psoriasis symptoms. It has anti- inflammatory properties and it fight bacterial infections. It helps in reducing the swelling and pains caused by inflammation. It helps in preventing Nervous Disorders. It helps in reducing the stress. It boost memory power. It helps to detoxify the body and regulates the blood pressure.
Please Note :
Pregnant women and people who are suffering from stomach upset please do not use the leaf.
Let us see the recipe Now :
This Tambuli is from Udupi and Dakshina Kannada style.
We normally do not fry or roast this leaf since all the good medicinal value is said to be disappeared once you fry/dry roast it.
Tambuli is a curd curry, actually it is done with butter milk after churning the butter. Butter Milk is naturally good for health since there is no fat in it.
Ondelaga Tambuli is heavenly to have at the beginning of the lunch. Tambuli is normally not prepared in the night, since the savoury taste causes the bad dream at night.
Let us see the recipe Now :
No Garlic or Onion is used here. This is one of the traditional dish of Brahmins/ Pure vegetarians. 

Things Needed : 

Ondelaga/Timire /Gotu Kola : 1 Handful
Fresh Grated Coconut : 2 Tablespoons
Curd /Butter Milk : 1 Cup
To Fry :
Ghee : 1/2 Tsp
Jeera : 1/2 Tsp
Pepper Pods : 1/2 Tsp
1 Green/Red Chilly
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 (Optional).

To Season :
Ghee : 1/2 Tsp
Jeera /Cumin seeds : 1/2 Tsp
Ingh / Asafoetida : A little
Curry leaves : 4 to 5
Salt : As required

Method :

1. Wash and clean Ondelaga Leaves. Cut the leaves and keep it for using it.


2. Grate coconut and keep it aside.


3. Keep a pan on the fire and heat. Add ghee, jeera, 5 to 6 pepper pods and fry nicely.
4. Add ingh and curry leaves. Put off the fire and put ondelaga leaves, grated coconut and mix it nicely.

5. Grind it with required salt and very little water. Shift the ready ground tambuli to a serving dish.

6. A cup of curd and mix the tambuli nicely.

7. Add jeera seasoning fried in ghee.


8. Serve with plain rice.

Note :

Do not use the curd to grind tambuli. It should be either with water or butter milk. Use of curd is better to have good taste. Adding chilly while frying is optional. Tambuli should be mild spicy. Do not add more chilly.
Time : 15 Minutes
Serves : 2 to 3 

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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