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Saturday, August 26, 2017

Elephant Yam Stem(Suvarnagadde Dantu) Majjige Huli

3 medium sized tender Elephant Yam Stems / Ele Suvarnagadde Dantu / Kene Pille
1.5 cup grated Coconut
3 - 4 Green Chillies
Pinch of Turmeric powder
Pinch of Chilly powder
Grape sized Jaggary
Salt to taste
3/4 - 1 cup Buttermilk / Yogurt / Curd
1 tsp Mustard seeds
2 broken Red Chillies
1 tsp Butter


Remove the skin of elephant yam stems and cut it into medium sized pieces as shown in the picture below. Cut the green chilly into two pieces.

Put chopped vegetable and green chilly in a vessel. Add turmeric powder, salt, chilly powder, jaggery and around 2 cups of water and cook.

Once it comes to room temperature add the butter milk and keep it aside for 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 remaining 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 vegetable. (Add salt, water if required) Bring it to boil and mix well.

Put butter, 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.

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