Kadi / Majjige Huli

Madhwa Sakha Team

Kadi / Majjige Huli is Curd-based dish. A traditional dish made during Festivities along with Pitla.

Ingredients

Curd - ½ Ltr. (Preferably Sour)
Grated Coconut - ¼ cup
Red Chilli – 1 No.
Green chilli - 5 Nos.
Channa dal - 3 Tablespoon
Cumin seeds - ½ Tablespoon
Turmeric powder – ¼ Tablespoon
Mustard Seeds – ½ Tablespoon
Curry Leaves – 1 Strand
Asafoetida – ¼ Teaspoon
Oil – As required (Can use Coconut Oil too)
Salt – As per taste

Vegetables that can be put in Kadi (Only one)

White Pumpkin, Okra (Ladies Finger), Egg Plant (Brinjal), Taro Root (Seppankizhangu in Tamil, Kesuvina Gedde in Kannada, Alooch Gadde in Marati, cāma in Telugu)

Instructions

Soak Channa Dal in water for 30 minutes.
Cut the vegetable into medium size pieces.
Whisk the sour curd and keep aside.
Grind the soaked Dal, grated Coconut, Green Chillies, Cumin Seeds into a fine smooth paste.
Saute the vegetable in a cooking pan.
Add Salt, Turmeric Powder and Asafoetida to it and keep it in mild flame for 5 mts, till the vegetable is cooked.
Now add the Whisked Curd, Paste and required water. Mix it Well to the desired consistency.
Cook on low flame till it rises to the brim of the vessel. Turn it off.
Now take a seasoning pan, add oil to it. Once it is hot, add Mustard Seeds, Red Chilli and Curry leaves and let is splutter. Add this seasoning to the Kadi.

Kadi / Majjige Huli

Ingredients

Instructions

Maths