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Saturday, March 11, 2017

Maragenasu(Yucca) Raitha

2 medium sized Yucca / Maragenasu
2 Green Chillies
1/4 inch sized Ginger
4 - 5 strands of Coriander leaves
2 - 3 cups Yogurt / Curd / Mosaru
2 - 3 tsp grated Coconut
Salt to taste
1 tsp Mustard Seeds
1/2 tsp Cumin seeds
4 - 5 Buttermilk Chillies / Majjige Menasu / Balka (Optional)
Big pinch of Asafoetida
5 - 6 Curry leaves
2 tsp Oil


Cook yucca in a pressure cooker(2-3 whistles) by adding sufficient amount of water. Once the pressure goes off, remove the outer cover of yucca and mash them properly as shown in the picture below. Chop coriander leaves, ginger into small pieces as shown in the picture below. Grind the grated coconut in a mixer for about 3-4 mins by adding little amount of water as shown in the picture below.

Put mashed yucca, chopped coriander leaves, ginger, salt in a vessel and mix them well. Add curd, ground coconut and mix well.(If curd is too sour, little amount of milk can be added.) Mash the green chillies and add it to Gojju.

Put buttermilk chillies and 2 tsp oil in a pan. Fry them in medium flame for about 2 mins until they turn light golden in colour. Add mustard seeds and cumin seeds to the same pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Gojju. Mix well before serving. It goes well with Rice /Pulav, etc.