Majjige Huli[pronounced Majjigay Huli] is yet another simple dish from our cuisine. Maajige is buttermilk and it is cooked with a little seasoning and a paste of spices and coconut. Vegetables like ladies finger, carrot, potato,drumstick etc. Like the other dishes from the MAdhwa cuisine, this one too does not use onion and garlic. Tomato is also not used here.
This is a dish that can be made when we are out of vegetables. Just make some lentil balls and cook then in the gravy! A delicious and filling meal is ready!
Majjige huli is the general name of the dish and it can be bendekaye[ladies finger] majjige huli or carrot majjige huli depending on the vegetable being used. Here I have used lentil dumpling and it is called Unde[unn-day]majjige huli.
Other dishes starting with M from my blog…
Mysore masala dosa
Maddhur Vaday
Mangalore buns
MTR style Idli Pudi
Mandakki Usli
Mysore rasam
Managolre Goli Baji
Since I have a lot of dishes that start with M from the Karnataka
cuisine, I am posting this as Maaji huli instead of posting it as Unde Majji huli.
This too is mom’s recipe.Never have I been so interested in getting the recipes noted and preparing them at home. I mean, I do note down mom’s version but for this Mega Marathon – Journey Through The Cuisines,where I am doing an A-Z recipe post through the cuisine of Karnataka, I have been preparing all the dishes that I have noted down from her and followed them to the T! This also happens to be dad’s favorite meal ๐
So here is how we make this dish…
I used:
For the paste
Kadalebele / Channa dal – 2 tabelspoons
Thengin Thuri / grated coconut- 1/8 cup
Jeerige / cumin seeds- 1 teaspoon
Menasu/ peppercorns- 10 numbers
Hasi menasinakaye / Green chilies- 2,small
Sonti / Ginger – 1″ piece
Soak the channa dal for 30 minutes and drain it. Get all the ingredients for the paste together and grind to a fine paste adding a little water. The paste should not be too watery.Keep aside.
For the Unde / Lentil dumplings
Thogiri Bele / Toor dal- 1/4 cup
Kadalebele / Channa dal – 2 tablespoons
Hesarubele / Moong dal – 2 tablespoons
Ona menisinakaye /Red chilies- 2
Soak everything for 30 minutes .Drain well and grind to a semi smooth paste adding very little water. Remove onto a vessel.
For seasoning the dumplings
Sasve / mustard seeds- 1/2 teaspoons
Odadha udin bele / Split white urad dal- 1 teaspoon
Kadalebele / Chana dal-1 teaspoon
Thengin thuri / Coconut- 1 tablespoon
Ingu / Asafoetida – a pinch
Uppu / Salt to taste
Yenay / Oil- 1 teaspoon
Heat oil in a pan and add the mustard, urad dal and channa dal. Add the ground paste from above, asafoetida,salt and grated coconut.
Cook on low heat for 5 minutes and remove the pan from the heat and let the mixture cool down a bit.Make small balls and place them on a steamer. Steam cook for 10 minutes. If cooked for too long, the dumpling will lose the flavor and the texture gets bad.
For the majjige huli:
To make the gravy/ MajjigeHuli
Sasve / Mustard- 1/2 teaspoon
Menthya / Fenugreek seeds- 1/8 teaspoon
Karibevu/ curry leaves- a few
Ingu / Asafoetida – a pinch
Uppu / Salt- to taste
Heat oil in a pan and add mustard, fenugeek seeds.When the mustard splutters, add the curry leaves and the whisked yogurt.Put in asafoetida and salt. Add a little water if the mixture is thick.
When it comes to a rolling boil, add the steamed dumplings and simmer for 10 minutes.
Remove from heat and serve with steamed rice.
Note:
- The dumplings tastes best if left in the gravy for a while, as it softens and absorbs the flavors. So if making it for lunch , prepare it in the morning and serve for lunch.
- Be sure to whisk the yogurt well, else it will split/ curdle while cooking.
- Make it on the watery side, it will thicken on standing.
This post also goes to the A-Z Challenge
![](https://seduceyourtastebuds.com/wp-content/uploads/2016/04/A2Z-BADGE5B20165D-12.jpg)
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
<!–
That's a wonderful dish PJ..must have been so delicious..I love all these lentil ball gravies..
We call it paruppu urundai mor kulambu. It is one of my fav recipes. Yours looks so drool worthy..
Unde are staemed, and that is even better. This looks like a variation of Punjabi pakoda kadhi. I guessed you might do something with majjige for M. Yummy flavorful huli.
Very interesting dish ,the dumplings look lovely in that gravy, very different .
love the dumplings. They are great in mor kuzhambu.
For a moment I thought it was kadhi pakoda.Looks so delicious.
I don'the recall seeing this dumpling in majjige hull version before. Yummy choice for M, PJ.
That is such a yummy looking dish PJ. My mom makes something similar but the lentil balls are deep fried instead of steamed.Bookmakred to try your version sometime.
I have seen deep fried pakoda but your steamed version is guilt free. Looks flavorful and delicious:)
Wow that is a flavorful dish for sure. I love the way you steamed the dumplings in an idli stand. Never tried that trick before. Awesome pick for M!!
Hightly irresistible, majjige huli is inviting me, and am in love with those steamed dumplings.
A yummy combo of those dumplings in mor.
Paruppu urundai more kuzhambu is our favorite kind of more kuzhambu. Love the recipe!
Thought I commented already but don't see it … Anyways..
Love this steamed dumplings in the mor kozhambu . Is this the udupi method of majjigehuli ??
so nice that all the recipes from Mom are now being recorded for prosterity
never heard of this….but looks so much healthier than the usual kadhi pakodas
That whole platter looks so inviting.. yummm
I have come back to tell you I just tried this curry and have fallen in love with it , it is fantastic and delicious to the core . I will be making it often now , thanks a ton for this super duper curry recipe .