MAJJIGE' HULI ============= Courtesy: K.RAGHUNANDANA This is one of the traditional dishes of Karnataka, which is also popular in parts of Tamil Nadu (in a slightly varied version though, and is called Mor KoLambu). It is a simple, tasty, low fat, semi liquid, commonly mixed and eaten with rice. In its simplest form it has no vegetables at all, but there are a select variety of vegetables, each of which add a distinct taste to this exquisite dish. Only a single vegetable is used in this unique dish. Ingredients: HuLi Majjige with a little of HuLi Mosaru (sour curds or yogurt kept out of fridge for 1 day or so, with butter milk), green chillis 5/6 (hasi meNasina kayi), 1 teaspoon of cumin seeds (jeerige'), 2 spoons of Dhaniya (Kothumbari beeja) or a few cut pieces of Dhaniya leaves (kothumbari soppu), half a spoon of mustard (Saasuve'), two spoons of Kadale beLe"(Chana dal/ bengal gram) soaked in water for half-an-hour, a pinch of turmeric powder (AriSinada pudi),a pinch of hing (asaphotida), one half of a coconut (grated fresh) or one handful of the dry variety can be soaked in water for half-an-hour and used. A small piece (strawberry sized) of ginger, two seeds of whole black pepper. Grind the ingredients in a pestle (or dry grinder). Add half a litre of Majjige (butter milk+sour yogurt) to it and allow it to warm up. Add salt to taste, and water to make the mixture fairly thick but semi-liquid. Just as it starts to boil, switch off the heat, add a few curry leaves (Kari-bevina soppu). For oggarane (phodni/tarka) first heat a spoon of oil, add mustard seeds, after they split take off the heat, add one-half broken red chilli. After it cools, add it to the boiling hot Majjige HuLi. Adding vegetables ================= [610 lines left ... full text available at <url:http://www.reference.com/cgi-bin/pn/go?choice=message&table=04_1997&mid=4966293&hilit=RAVE> ] -------------------------------- Article-ID: 04_1997&4865345 Score: 82 Subject: Re: dba's new CD