Hi all.....
Already I have posted a type of majjigehuli (Mangalorian style) and you can see it here. This is another version or type of Mangalorian style majjigehuli. Though this version taste the best with Suvarna Gedde (Elephant foot yam), you can use any vegetable of your choice.
(Tip: If you use Elephant foot yam for any recipe, do not add Tamarind while cooking since it hinders the yam to cook properly. )
Ingredients
Chopped Suvarna Gedde - 1/2 kg
Sour butter milk - 1 cup ((If you don't have butter milk, beat the curd and add little water to get butter milk consistency and then use. Always Majjigehuli tastes the best with sour curd/butter milk. If curd or butter milk is not sour enough, add a piece of tamarind to the coconut while grinding)
Grated coconut - 2 cup
Red chillies - 4 to 5 (I used Byadagi red chilly which is rich in colour but not too hot. Please use the red chillies as per your taste)
Raw rice - 1 spoon
Salt for taste
Oil - 3 spoons
Mustard seeds - 1 spoon
Fenugreek seeds - 1 spoon
Curry leaves - around 10 leaves
Method
1. Cook chopped yam with little water and salt. Add sour butter milk to it and keep aside as shown in picture.
2. Slightly fry two red chillies in a spoon of oil, add it to grated Coconut (Add a small pice of Tamarind if butter milk/curd is not sour.) and grind it to a very fine paste.
3. Add the ground paste to the cooked yam; mix well; add salt if required; bring it to boil and turn off the stove (Do not boil too much, once bubbles are seen at the edges, turn off the stove.)
4. Now time to season it. Take a seasoning pan/laddle, add 2 spoons of oil. heat and add mustard. Once mustard starts spluttering add fenugreek seeds, curry leaves and broken red chillies.
Yummy yam Melaara is ready to be served with rice.
Already I have posted a type of majjigehuli (Mangalorian style) and you can see it here. This is another version or type of Mangalorian style majjigehuli. Though this version taste the best with Suvarna Gedde (Elephant foot yam), you can use any vegetable of your choice.
(Tip: If you use Elephant foot yam for any recipe, do not add Tamarind while cooking since it hinders the yam to cook properly. )
Ingredients
Chopped Suvarna Gedde - 1/2 kg
Sour butter milk - 1 cup ((If you don't have butter milk, beat the curd and add little water to get butter milk consistency and then use. Always Majjigehuli tastes the best with sour curd/butter milk. If curd or butter milk is not sour enough, add a piece of tamarind to the coconut while grinding)
Grated coconut - 2 cup
Red chillies - 4 to 5 (I used Byadagi red chilly which is rich in colour but not too hot. Please use the red chillies as per your taste)
Raw rice - 1 spoon
Salt for taste
Oil - 3 spoons
Mustard seeds - 1 spoon
Fenugreek seeds - 1 spoon
Curry leaves - around 10 leaves
Method
1. Cook chopped yam with little water and salt. Add sour butter milk to it and keep aside as shown in picture.
2. Slightly fry two red chillies in a spoon of oil, add it to grated Coconut (Add a small pice of Tamarind if butter milk/curd is not sour.) and grind it to a very fine paste.
3. Add the ground paste to the cooked yam; mix well; add salt if required; bring it to boil and turn off the stove (Do not boil too much, once bubbles are seen at the edges, turn off the stove.)
4. Now time to season it. Take a seasoning pan/laddle, add 2 spoons of oil. heat and add mustard. Once mustard starts spluttering add fenugreek seeds, curry leaves and broken red chillies.
Yummy yam Melaara is ready to be served with rice.
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