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Majjige Huli

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Ingredients
  Cucumber 1 Large, cut into pieces (peeled)
  Drumstick leaves 1 Cup (16 tbs)
  Plain yogurt 2 Cup (32 tbs)
  Salt To Taste
  Oil 1 Teaspoon (For Seasoning)
  Mustard seeds 1⁄2 Teaspoon (For Seasoning)
  Curry leaves sprig 1 (For Seasoning)
  Hing 1 Pinch (For Seasoning)
  Jeera seeds 1 Teaspoon (For Seasoning)
  Onion 1⁄2 , finely chopped (For Seasoning)
  Chana dal 1 Teaspoon (soak for 1 hr - For Grinding)
  Green chillies 6 (fry in oil - For Grinding)
  Desiccated coconut/Grated coconut 2 Tablespoon (For Grinding)
  Coriander 1⁄2 Cup (8 tbs) (For Grinding)
  Coriander seeds 1 Teaspoon (Dhaniya seeds - For Grinding)
  Rice 1 Teaspoon (soak for 1 hr - For Grinding)
  Water 250 Milliliter (1 Glass - For Grinding)
Directions

Grind all the masala ingredients with water to a fine paste.
Boil the cucumber with water until soft. Add curry leaves, salt and ground paste and bring it to boil for
10 minutes.
Remove form the heat.
When it becomes cool add yogurt and mix thoroughly.
Heat oil in a pan, add seasonings when it starts to split, stir into the yogurt mix.
Serve with rice

Note: For this curry vegetables such as Ash Gourd, Chayote Squash, Spinach, Brinjal,Cucumber can be used

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Smooth
Method: 
Stir Fried
Dish: 
Curry
Ingredient: 
Milk Product
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
3

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Average: 4.8 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 250 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 9.2 g46.1%

Trans Fat 0 g

Cholesterol 19.6 mg6.5%

Sodium 393 mg16.4%

Total Carbohydrates 25 g8.3%

Dietary Fiber 7.3 g29.2%

Sugars 12.1 g

Protein 10 g20.6%

Vitamin A 115.3% Vitamin C 132%

Calcium 33.8% Iron 25.7%

*Based on a 2000 Calorie diet

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Majjige Huli Recipe