Wednesday, January 9, 2013


Bannada soutekayi majjigehuLi, a famous dish served for rice is made up of small quantity of curd and more of coconut-green chilli combo. I have not tasted this elsewhere apart from Malnad (Shimoga) and Udupi - Mangalore districts. Enjoy this with hot rice and mango pickle.

To paste-
Grated coconut – 1 cup
Green chilies- 2-3 long (as per required spice)
Ginger- 2-3 small pieces

To Sauté-
Red chilli- 2-3 piecies
Turmeric – ¼ tb spoon
Mustard seeds and channa dal and oil

Other ingredients
Curry leaves
Yellow cucumber- 1, cut into pieces
Curd - 1 cup
Salt to taste


Make a thick paste with all the ingredients mentioned under “to paste”. Keep aside.
Cook cut pieces of cucumber in a pressure cooker and keep it aside.
In a pan, add oil allow it to be heated up. Then add mustard seeds, turmeric powder, red chili, curry leaves and channa dal. Fry for 1-2 minutes.
Add coconut-chili paste and boil it for 2 min followed by curd.
Add cooked cucumber and bring it to boil or heat it for 10-15 minutes.
Add water and salt as per requirement.
This can be served hot with rice. If the consistency is very thin, could also be make soup by adding lemon to it.

GUYS :-)

No comments: