Majjige huli or South Indian KadhiTweet
- 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
Soak Bengalgram and raw rice for half an hour.
Grind soaked bengalgram and raw rice with coconut, cumin seeds, ginger, green chillies, coriander leaves along with little water to make a smooth paste.
Cut brinjal into medium pieces and immerse them in sufficient water to prevent from darkening of brinjal pieces.
Heat oil in a kadai. Stir fry brinjal pieces till light brown and keep aside.
Take a vessel. Add sour curd. Add the ground masala to curd and whip it thoroughly to make an even mixture without any lumps.
Add salt, brinjal pieces and turmeric powder to it and mix well.
Boil the kadhi on a low fire for 5 to 6 mins
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