Majjige Huli is a Karnataka cuisine prepared using buttermilk. In Majjige huli selected varieties of vegetables like mangalore cucumber(vellery), pumpkins , arbi , ladies finger etc., are used.
I have used beetroot and chana in my recipe, since beetroot have various health benefits. Consuming beetroot reduces the risk of obesity, diabetes and heart disease and promotes a healthy complexion and overall lower weight. Chana dal is low in fat and also helps to lower cholesterol.
Upon all these benefits, beets are my husband’s favourite. This is the main reason I keep trying beetroot recipes frequently. When I prepared this dish for the first time, it was a super hit in our house since it turned out to be very yummy.
Majjige huli tastes best with steamed rice. It can be had with idlis, dosas, chapatis and rotis as well.
Preparation time : 8 hrs Cooking time : 30 mins Author : Anusha Acharya Recipe Type : Side Dish Cuisine : Karnataka Serving : 4 1 Cup = 250 ml
Kabuli chana/white chickpeas – ½ cup
Beetroot – 1 medium-sized
Hasi mensinkaayi/Hari mirchi/Green chillies – 3
Kotthombri soppu/Hara dhania/Coriander leaves – ¼ cup chopped
Kaal mensu/kaali mirch/Black pepper – 8 to 10
Jeerige/Jeera/Cumin seeds – 1 tbspn
Thenginkaayi thuri/Kisa huwa naariyal/Grated coconut – 1/3 cup
Shunti/Adhrak/Ginger – ½ tbsp
Arisina pudi/Haldi powder/Turmeric powder – ¼ tspn
Neeru/Paani/Water –1 ½ cups
Uppu/Namak/Salt – As required
Gatti majjige/Moti chhaachh/Thick buttermilk – 1 cup
Enne/Thel/Oil – ½ tspn
Saasve/Sarson ke beej/Mustard seeds – ½ tspn
Jeerige/Jeera/Cumin Seeds – ½ tspn
Karibev soppu/Karee Patte/ Curry leaves – 10 to 12 leaves
Hing/Heeng/Asafoetida – 2 pinches.
Cooking chana and beetroot
Step 1: Rinse ½ cup chana for a couple of times in water. Then soak the chana in enough water for 8 to 10 hours.
Step 2: After 8 to 10 hours, drain the water .Rinse the chana again for a couple of times and keep aside.
Step 3: Remove the skin of beetroot and cut it into medium-sized cubes as shown in the picture below.
Step 4: Now pressure cook chana and beetroot together with ½ cup of water for 4 whistles on medium flame.
Preparing the majjige huli
Step 1: You can prepare the masala only after chana and beetroot is cooked, since cooked chana is also used in masala.
Step 2: Add coconut, coriander leaves, pepper, cumin seeds, green chillies, ginger, turmeric, 3 tbspns chickpeas from ½ cup pressure cooked chickpeas and ½ cup water into a mixer. Grind it into fine paste.
Step 3: Now add pressure cooked beetroot and peas , ground paste ,salt and ½ cup water into a vessel or pan in which you are making majjige huli and mix well. Close the lid and boil the mixture for 8-10 minutes until the raw smell of masala is gone.
Step 4: After 8-10 minutes, add 1 cup buttermilk to the boiling mixture and continue boiling for another 4-6 minutes and switch off the stove.
Step 5: Heat ½ tspn oil in a small tempering pan. Temper with mustard seeds. When mustard seeds crackles, add cumin seeds and curry leaves and switch off the flame. Now add asafoetida to the tempering and mix well. Pour the tempering over majjige huli. Majjige huli is ready to serve.
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Happy and Healthy Cooking!!!!!