Majjige huli or South Indian Kadhi

Ingredients
- 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
Method
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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