Majjige HuLi is most favorite to people of Bengaluru/ Mysoru. It is very tasty, simple, easy to prepare dish made of single vegetable with yogurt and gravy. It goes really well with rice, muddhe or nuchinunde. We can prepare this dish with a variety of vegetables, like bendekai/ okra, seemebadhnekai/Chayote, boodhkumbaLakai /Ash gourd, dantina soppu/Amaranthus , thondekai/Tindora. Today I prepared it with dantina soppu/Amaranthus.
Yogurt/majjige- 1 1/2 to 2 cups
Channa dal– 2 Tbsp( soaked in water for an hour)
Shredded coconut- 1 cup
Green chillies/ Jalapenos -5 to 6 depending on your spice level
Coriander/ Cilantro– 4 to 5 strands
Ginger- 1″ peice
Mustard seeds– 1/4 tsp +1/2 tsp for seasoning
Cumin seeds– 3/4 tsp
Curry leaves– 2 strands
Turmeric- 1/4 tsp
Dantina soppu/ Amarathus- 1 bunch (chopped)
Oil- for seasoning
Salt- to taste
In a vessel, heat a glass of water and add the chopped leaves, let it cook for few minutes until tender (add little salt while the leaves are cooking). Meanwhile grind coconut, green chillies, coriander, ginger, turmeric, cumin seeds , 1/4 tsp of mustard seeds and channa dal with little water. Grind to a fine paste. Add the ground mixture to the cooked leaves. Cook till the raw smell goes away (approximately for 8- 10 minutes). Add the yogurt/majjige at the end and mix well. Add more salt if needed.
For seasoning- Heat 2 tbsp of oil, add 1/2 tsp of mustard seeds and curry leaves. Allow the mustard seeds to splutter. Add the seasoning on top the majjige huLi and its ready to serve.