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| LACTO: MAJJIGE' HULI - Recipe (Soury/Saltish dish - South India) |
| Author: |
(08/07/94) |
MAJJIGE' HULI
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This is one of the traditional dishes of Karnataka, which is also popular in
parts of Tamil Nadu (in a slightly varied version though, and is called Mor
KoLambu). It is a simple, tasty, low fat, semi liquid, commonly mixed and eaten
with rice. In its simplest form it has no vegetables at all, but there are
a select variety of vegetables, each of which add a distinct taste to this
exquisite dish. Only a single vegetable is used in this unique dish from
south India.
Ingredients: HuLi Majjige with a little of HuLi Mosaru (sour curds or yogurt
kept out of fridge for 1 day or so, with butter milk), green chillis 5/6 (hasi
meNasina kayi), 1 teaspoon of cumin seeds (jeerige'), 2 spoons of Dhaniya
(Kothumbari beeja) or a few cut pieces of Dhaniya leaves (kothumbari soppu),
half a spoon of mustard (Saasuve'), two spoons of Kadale beLe"(Chana dal/
bengal gram) soaked in water for half-an-hour, a pinch of turmeric powder
(AriSinada pudi),a pinch of hing (asaphotida), one half of a coconut (grated
fresh) or one handful of the dry variety can be soaked in water for half-an-hour
and used. A small piece (strawberry sized) of ginger, two seeds of whole black
pepper.
Grind the ingredients in a pestle (or dry grinder). Add half a litre of Majjige
(butter milk+sour yogurt) to it and allow it to warm up. Add salt to taste,
and water to make the mixture fairly thick but semi-liquid. Just as it starts to
boil, switch off the heat, add a few curry leaves (Kari-bevina soppu). For
oggarane (phodni/tarka/seasoning) first heat a spoon of oil, add mustard seeds,
after they split take off the heat, add one-half broken red chilli. After it
cools, add it to the boiling hot Majjige HuLi.
Adding vegetables
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Only one vegetable gets into the Majjige HuLi. This is necessary to maintain
the unique flavour combination of that vegetable and Majjge' HuLi.
1. BENDE KAAYI (Bhindi/Okhra): Wipe each okhra with a semi-wet cloth. Allow it
to dry. Cut them into really small pieces of not over half an inch. In a
separate BaNale' (Wok or fry pan) keep a few spoons of oil, heat it and then put
the okhra (Bende' kaayi) and continue frying on low fire. In about 5/10 minutes
they will fry fairly well changing colour, to avoid the ends getting burnt, low
fire and continuous stirring is needed. Add little amounts of oil, if needed.
After frying, transfer them into the Majjige' Huli, and start the heating
process.
2. BADANE' KAAYI (Baingon/egg plant): The thin, longer variety is preferable,
but the fat version can be used if cut properly. Cut them first into half
(circumference-cut), then each cylidrical piece into further half, another half
will make each quarter of the cylindrical piece (the ideal size), the length
being no more than 1and1/2 to 2 inches maximum. Keep a bowl of water and put
the cut pieces into this water.This prevents browning of the cut edges and keeps
the edges clean and whitish. Then use a BaNale' (Wok or fry pan) to fry them
with 2 spoons of oil. If eggplant is the longer variety, closing the lid will
allow easier cooking and needs less oil. But the fat variety of egg plant has
more moisture, so will become soggy and watery if lid is closed. It therefore
needs an open pan frying and more oil.
3. Soppu (Spinach): This is the simplest of all since it has be just cut into
small pieces and put into the Majjige HuLi.
4. BOODA KUMBALA KAAYI (Ash-gourd): One of the classic vegetables that blends
ideally with Majjige HuLi. The Ash gourd is usually cut into large
pieces of 2 inch square. These pieces come out naturally as one cuts the gourd,
takes away the seeds and starts cutting them into rectangular pieces after
removing the thick, hard skin. The pieces are direclty put into the Majjige
HuLi and as heated the watery pieces absorb the soury/salty juices making it a
wonderful experience when you eat them. This is also the most common vegetable
used in ceremonial occassions (marriages etc.,).
5. Cucumber: Somewhat like the Ashgourd but not quite as good is the cucumber.
All water-based vegetles need to be cut into larger pieces, else they melt
away as they are boiled. Even here just remove the skin and cut the cucumber
into large pieces of 2 inches, cut cylindrically first and then just split into
half once. Add the pieces directly to the Majjige' HuLi.
6. DoNNe MeNasina Kaayi (green pepper): One of the good vegetables that adds
its distinct flavour to the Majjige HuLi. Cut it into larger pieces and put it
directly, before starting the heating process. Alternately, the pieces can be
boiled/cooked in plain water and then added to the Majjige HuLi at the boiling
point.
ENJOY, THE UNIQUE FLAVOUR OF KARNATAKA - ITS SIMPLE AND HEALTHY FOOD.
NaLapaaka Naaraayana
raghu@hotsb.att.com
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