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Sunday, December 28, 2008

Suvarnagadde (Elephant Yam) Majjige Huli

1/4 piece of medium sized Elephant Yam / Suvarnagadde
1 - 1.5 cup grated Coconut
20 - 25 Channa / Kabul Kadle (Optional)
1/2 - 3/4 cup Curd/Yogurt/Buttermilk
Pinch of Chiily powder
Pinch of Turmeric powder
1 - 2 Green Chillies
Salt to taste
1/2 tsp Mustard seeds
1 tsp Oil


Peel the yam and cut it into medium sized pieces as shown in the picture below.

Soak channa in water for about 7-8 hrs. Cook it in a pressure cooker by adding little amount of water and salt.(3-4 whistles)
Put this chopped yam in a pressure cooker. Add turmeric powder, salt, chilly powder, water and cook.(1-2 whistles) Once the pressure goes off, add cooked channa, buttermilk and keep it aside for about 20-30 mins. (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.) Pour ground mixture to the vessel containing cooked yam. Bring it to boil and mix well.
Add oil and mustard seeds in a pan. Once it starts spluttering, add it to Majjige Huli. Mix well before serving. It goes well with rice.


Anonymous said...

In order make majjige huli thick, my mom adds a spoon of soaked rice.

Vanishree said...

This is indeed Havyaka style which has a unique taste.I have tasted majjige huli with Jeerige also in it.Have you ever tried it?

Krishnaveni said...

@ Vanishree,

No I did not try Majjige Huli with Jeerige(Cumin seeds). We add Jeerige only to Avial and some Tamblis.