How to prepare Ladies finger / okra in curds curry/ majjige huli

Today I present  a recipe which is savored across South India with slight difference in the ingredients and names across. It is famously known as majjige Huli in Kanrnataka, Mooru kolumbu in Tamilnadu, moor curry / pulissery in Kerala. 

This is a very simple and comforting recipe mostly done on festivals. The vegetables used for this is either ash gourd or ladies finger. 

I prefer to make this curry once a week when I'm done with dal sambhar and rasams.

  

Ingredients : 

1/4 kg ladies finger chopped lengthwise.  

1 big cup of curd

1 cup freshly grated coconut. 

1 Meduim size bulb of ginger. 

5-6 green chillies. Adjust as per your spice level. Use a little more than usual as you add in coconut and yogurt too 

2-3 tsp jeera / cumin seeds  

Handful of fresh coriander   

Salt as per taste

You can use chutney dal/ kadalepapu if you need the curry slightly thick.  

Alternatively to make it very thick you can soak channa dal / kadalebele in water for half an hour and grind along. I needed a think curry so have skipped it. 

For seasoning: 

2-3 tsp Cooking oil/ coconut oil 

5-6 Sliced shallots / small onion  

Handful of curry leaves  

1 Tsp of turmeric powder 

1 tsp chilli powder

 

 

 

Method : 

In a large pan heat oil and fry ladies finger / okra until brown

 

Coarsely grind together coconut, ginger,green chill,jeera, coriander. Do not make a fine paste.

Boil water in a vessel and cook the fried ladies finger

 Cook until ladies finger is soft and cooked completely

 

Once cooked add Salt and ground mixture and give a good mix

 

Allow it to boil, meanwhile whisk the curd with little water and 1/2 tsp turmeric powder.  

You can choose to make curds or buttermilk curry. Skip water if you want thick curds curry.

Pour the curds to the boiling ladies fingers and cook until one boil on a low flame

Once you see it to start boiling quickly switch off the flame. Curd will start to curdle if you cook longer.

 

In a small pan heat 2 tsp of coconut oil, add in mustards let it splutter,fry small onions, curry leaves along with 1/2 tsp of turmeric and chilli powder.  

I love the flavour of frying small onions and curry leaves in coconut oil, so have used the same. You can choose to use any cooking oil but give it a shot you will love the flavour.

Pour this onto the curry and savour with hot steamed rice to taste best.

Read More

Seasoned buttermilk

This is one among my comfort foods from Kerala. Very simple and done in minutes. Recipe courtesy - NDTV Good times - Love bites with Joey.

Ingredients:  1 cup of thick curds 1 string of curry leaves 2 tsp coconut oil ( must for authentic taste of this recipe) 3 chopped shallots ( small onions) Pinch of turmeric. 1/2 tsp red chilli powder  Salt as per taste

Method:
Churn the curds using a churner with 1 glass of water 

Churn well to get light buttermilk, add st and keep aside 

Heat coconut oil in a pan, once hot thrown in curry leaves, onions, turmeric and chilli powder 

Sauté them until the raw smell if onions leaves

 Pour in this seasoning onto the buttermilk

Stir well and serve with rice.  My typical meal - hot rice, veggie sambhar and this delicious buttermilk to complete the lunch

NOTE:  Variations can be made to this recipe by adding ginger, cumin seeds and garlic if needed. I do not like these flavours in buttermilk, hence kept it simple.   Don't add buttermilk into the hot pan, it will curdle. Add the seasoning into the buttermilk bowl kept separately after churning.

Read More