Majjige Huli Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.In a blender, grind coconut, green chilies, ginger, and cumin seeds to a smooth paste.
• STEP 4.Add the coconut paste to the pan and cook for a minute.
• STEP 5.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 6.Add beaten yogurt and water. Cook on low heat until the curry thickens.
• STEP 7.Garnish with coriander leaves and serve hot with rice or dosa.

Cooking Tips

• Make sure to use fresh yogurt for the best taste and texture.
• You can add vegetables like okra, ash gourd, or cucumber to enhance the flavor and nutrition.
• Adjust the consistency of the curry by adding more or less water according to your preference.

Storage and Serving

• Majjige Huli is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with water if needed.