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Tuesday, November 11, 2008

Southekayi Kaanakalyate Majjige Huli

Ingredients:
30 - 40 Kaanakalyate / Curry Fruit
1 medium sized Yellow Cucumber / Bannada Southekayi
2 cups grated Coconut
3/4 - 1 cup Curd/Yogurt/Buttermilk
1/4 tsp Chiily powder
Pinch of Turmeric powder
2 Green Chillies
Salt to taste
1 tsp Mustard seeds
1 tsp Oil

Recipe:

Wash the curry fruits and cut each curry fruit into two halves as shown in the picture below.

Put around 4 cups of water in a vessel, add little amount of salt and tamarind water and bring it to boil.
Put this chopped curry fruit and bring them to boil and keep this in medium flame for about 3-4 mins Drain the water content and remove the seeds of curry fruit and keep it aside.

Peel the yellow cucumber, remove seeds, inner part and cut it into medium sized pieces as shown in the picture below.

Put chopped cucumber, salt, chilly powder, turmeric powder, water in a vessel and cook. Add curry fruit and boil, keep this in low/medium flame for about 2-3 mins. Switch off the flame and allow it to cool for about 5 mins. Add buttermilk to the same vessel and keep it aside for about 10-15mins. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)
Put grated coconut and green chillies in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add this ground coconut to the vessel containing cooked curry fruit & cucumber. Bring it to boil and mix well.
Put oil, mustard seeds in a pan and heat. Once it starts spluttering, add it to Majjige Huli. Mix well before serving. It goes well with rice.
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