Majjige Huli/Melara/ Curry With Yogurt

Majjige Huli/ Melara is an integral part of Havyaka food menu. This less spiced yogurt/ buttermilk & coconut based curry is comfort and gut friendly food. It is mostly loved by haveeka community and a mandatory dish in any function lunch.

This side dish can be made with vegetables like Ashgourd, tindora, Mangalore cucumber, elephant foot, Raw tomatoes, capsicum. Find the recipe in this post and try this out. Fresher the coconut , better the taste of majjige huli.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients:

Any vegetable of choice like Ash gourd/ Thindora/ Sambar cucumber/Brinjal/ herive (amaranth leaves - 1 bunch) 

Grated fresh coconut – 1 cup

Green chilli – 1-2 (optional)

Chilli powder – 1 spoon (As per taste)

Salt

Fresh Curds/ butter milk – 1 small cup

Tempering:

Mustard seeds – 1 tbsp

Oil – 2 tbsp

Red chilli  - 1-2

Curry leaves

Method:

• Wash and cut the vegetable of your choice. 
• Boil and Cook it in a vessel with salt and chilli powder. Adjust the chilli based on your spice level requirement. 
• Meanwhile grind coconut, green chilli into smooth paste by adding little water. 
• Add this coconut paste along with butter milk to the cooked vegetable.
•  Switch of the fire when it just starts to boil. 
• Don’t boil it for long. Refer the image below:

• Temper with mustard, chilli and curry leaves fried in oil. Serve with rice.