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Saturday, December 17, 2011

Mundigadde Majjige Huli

4 cups chopped Alocasia Root / Mundigadde
1.5 cup grated Coconut
1 - 2 Green Chillies
Pinch of Turmeric powder
Pinch of Chilly powder
Salt to taste
3/4 - 1 cup Buttermilk / Yogurt / Curd
1 tsp Mustard seeds
2 broken Red Chillies
1 tsp Oil


Remove the skin of alocasia root and cut it into medium sized pieces as shown in the picture below.

Wash the chopped alocasia root and put it in a pressure cooker. Add turmeric powder, salt, chilly powder, around 2 cups of water and cook.(4-5 whistles) Once the pressure goes off, add 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 this ground mixture to the vessel containing cooked alocasia root. (Add salt, water if required) Bring it to boil and mix well.
Put oil, red chilly pieces, 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/Dosas.


Anonymous said...

Curry leaves not required for seasoning!

Krishnaveni said...


Please refer the comments section of Badane Nugge Majjige Huli recipe.