Majjige huli or South Indian Kadhi


  • Sour curd - 3 cups
  • Small brinjals - 2 nos
  • Salt to taste
  • Few coriander leaves
  • Oil - 1 tablespoon
  • To grind :-
  • Green chillies - 2 nos
  • Grated coconut - 3 tablespoons
  • Ginger - 1 small piece
  • Cumin seeds - 1 teaspoon
  • Soaked raw rice - 1 teaspoon
  • Soaked bengal gram - 2 tablespoons
  • Seasoning :-
  • Mustard seeds - 1 teaspoon
  • 1 string of curry leaves


Step 1

Soak Bengalgram and raw rice for half an hour.

Step 2

Grind soaked bengalgram and raw rice with coconut, cumin seeds, ginger, green chillies, coriander leaves along with little water to make a smooth paste.

Step 3

Cut brinjal into medium pieces and immerse them in sufficient water to prevent from darkening of brinjal pieces.

Step 4

Heat oil in a kadai. Stir fry brinjal pieces till light brown and keep aside.

Step 5

Take a vessel. Add sour curd. Add the ground masala to curd and whip it thoroughly to make an even mixture without any lumps.

Step 6

Add salt, brinjal pieces and turmeric powder to it and mix well.

Step 7

Boil the kadhi on a low fire for 5 to 6 mins

Step 8

Heat oil in a tadka pan. Add mustard seeds and curry leaves and once it seeds starts spluttering, pour the seasoning to the kadhi. Serve hot with rice

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