Yoghurt and greens. This recipe has everything that I love and everything that my husband does not. Yet, he ate it, not once, but twice. So, I am going to take the win.
This recipe is yet another good and very interesting way to incorporate greens into your diet. Unfortunately it is not vegan because of the use of yoghurt. If you try this recipe with plant based yoghurt, I would love to know how to turns out. Now, on to the the recipe.
Majjige Huli is a popular dish from the Southern Indian state of Karnataka. Growing up, it was a favorite at my parent’s place. Majjige Huli, when translated backwards means “Sour (Huli) Buttermilk (Majjige)“. Traditionally, the recipe is made with sour buttermilk and uses different types of vegetables. There is a boiled version (where the buttermilk is boiled to reduce its sourness, which would make it similar to the North Indian version of this called Kadhi). But this is a “raw” version because buttermilk (NOT RAW) is used but not boiled. Therefore, it is called a Hasi Majjige Huli (Hasi = Raw in Kannada). But, since I did not have buttermilk at home, I made do with yoghurt. Furthermore, Spinach is used in this recipe. But traditionally, vegetables such as Cucumber, Bottle Gourd, Green Plantains, Bell Peppers etc. are used in the preparation of the boiled version of this curry.
The recipe has a distinct flavor due to the use of both raw and crackled mustard seeds along with its coconut and yoghurt base. It is definitely an acquired taste and therefore should be adjusted as per individual taste preferences. Anyone with any skill level can prepare this recipe in under 20 minutes. The curry is served with rice and is usually a second accompaniment along with rasam or sambhar.
With good probiotics from yoghurt or buttermilk and vitamins and minerals from the greens, it is nutritious and cooling on the body. Definitely worth a try.
|Prep time||10 minutes|
- Spinach – 2-3 cups, roughly chopped
- Greek Yoghurt – 2 tbsps
- Mustard Seeds – 1.5 tsp
- Green Chillies – 2
- Cilantro – 1 handful
- Turmeric – 1/2 tsp
- Salt – As per taste
- Fresh Coconut – 1/4 cup
- Cooking oil – 2 tsps
- Heat oil in a pan. Add 1/2 tsp mustard seeds. Once the mustard seeds crackle, add the chopped spinach. Saute for 1-2 minutes until the spinach has lightly wilted. Take it off the heat and allow it to cool
- In the meanwhile, to prepare the paste, add coconut, cilantro, green chillies, remaining mustard seeds and turmeric into a blending jar. Add 1/2 cup water and blend into a smooth paste
- To the blended paste, add yoghurt, salt, 1/2 cup water and blend into a smooth paste
- In a bowl, add the cooled sauteed spinach and the blended masala paste. Mix well to break up any spinach lumps
- Serve over warm rice and enjoy!
- Feel free to add a tadka (tempering) on the top. For the tadka, add some mustard seeds to hot oil. Allow it to crackle before adding some hing and curry leaves. Fry for 30 seconds and add to the Majjige Huli
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