Strengthens the body and is easy to digest. Suitable for all seasons, with additional benefits depending on which vegetables are used. Majjige Huli can be accompanied by a palya.

Majjige Huli (CURD SAMBAR)

Preparation time – 15 minutes

Cook time – 15 mins

Serves 3 – 4

All spoon measurements are always heaped unless stated otherwise.

 

Ingredients 
1½ cups (350 – 400g) chuchu (chayote), remove skin, roughly chop
1 cup water
¼ tsp turmeric powder
1 tsp fine rock salt – divided
1 tsp lemon juice

Sambar – coconut paste
½ cup (60g) grated fresh coconut
1 green chili (optional)
1 tsp cumin seed
½ tsp mustard seed
*1 tbsp soaked chana dal
½ inch (6g) piece ginger
8 curry leaves
1 tbsp chopped coriander
1 cup water

Buttermilk
1 cup (240g) sour curd (yogurt)*
½ cup water
Voggarane
2 Tbsp peanut or coconut oil
½ tsp mustard seed
1 dried red chilli, broken in three pieces
8 curry leaves
⅛ tsp asafoetida powder
¼ tsp turmeric powder

Pre- soak

1. *Soak chana dal for 1 hour. Drain and set aside.

Preparation

2. Boil water, add chuchu, turmeric and ½ heaped tsp salt until soft—approx 5 – 6 mins. Do not overcook. Set aside.

Sambar – coconut paste

3. In a blender, combine coconut, green chilli (if using), cumin, mustard seeds, soaked chana dal, ginger, curry leaves, coriander and water into a smooth paste. Add to the chuchu. Swish blender clean with 2 – 4 tbsp extra water. Boil for 5 mins.
Buttermilk
4. Whisk curd and ½ cup water in a bowl. Add to chuchu and coconut mixture. Heat on a low flame, stirring continuously. Do not boil, as the curd may split.
Voggarane
6. Heat oil. Add mustard seed. When seeds pop, add red chili, asafoetida, curry leaves and turmeric. Fry for a few seconds. Swish or stir to fry evenly.
7. Add voggarane to the majjige huli. Add the remaining salt – ½ flat tsp and lemon juice. Stir and allow to sit for a few mins to enhance flavors. Taste and add more lemon if needed.

 

Serve

Two to three times a week, as a midday or evening meal in warmer months, with rice, chapati, or roti.

Variation

  • Substitute chuchu (chayote) with zucchini, ash gourd, large cucumber, bottle gourd, or a combination of these.
  • *If sour curd/yogurt is not available, add extra lemon juice at the end of the cooking process to achieve the desired tanginess.
  • While dried coconut can be used, fresh coconut is preferable.
  • Green chili in the ground coconut mixture is optional—adjust according to your spice preference.