Wednesday, 14 September 2016

HASI MAJJIGE (Huli) with Chayote

Sep 15th 2016
Guess what does a student like me do in Sheshadri Mokshagundam Sir’s art class….drawing or painting? Either, neither or better still, chat with my neighbour! So when dear mother of our endearing Sir, 
Smt. Lalithamma  Ramamurthy, a nonagenarian lady and an expert cook makes that special though rare appearance, and if I am lucky to be seated by her side, I waste no time in calligraphing (read: scribbling) about cooking tips, plucking leaves out of her recipe roster while brushing aside my paintings!
Music [ON]  Tip.Top. Tip…Top…Toe….[FF] >>>> 4eversmartfrmhead2toe…
Shhhh….I think Sir is coming. Hey comp, will you shut up or shall I shut you down, lest Sir shall whh..easel me out with his colour-filled wand. Hmmm… looks like he is in an excellent mood…I hear him humming n see him smiling, as ALWAYS!
Time for me to salute…..
“Thank you Sir, for aiding me add sugar n spice to make my blog space feel sweet n nice.”

Mangala’s Potluck presents to you, the first of a series of Smt. Lalithamma Ramamurthy’s signature recipes - “HASI MAJJIGE (Huli)” right below

Simple, soothing Easy Recipe that suits all seasons. Cause for the ease: Cool Curd stating “I’m in” Dhal declaring itself “Out”….cool nah? Saves Time!
(Hasi = Raw) + (Majjige = Buttermilk) = Hasi Majjige = Raw Buttermilk….ishte naa…why write one biiiiig recipe for this, right? Not right.

Known famously in Karnataka as “Hasi Majjige (huli)” i.e. “Raw Buttermilk (sambar)”, there’s more to it than just its name. It is christened so because this type of huli or sambar is made using Majjige (diluted yogurt) in its hasi or raw form and not boiled along with the vegetables. In this recipe, the slight sour taste of sambar is derived by yogurt which dethrones the typical tangy tamarind. 

Dish Type:  South Indian Vegetable Stew
Time required:  15 min
Serves:  4 persons

Ingredients
Yogurt                          125 ml

For boiling
Chayote                       2 nos. (Chayote is Seeme badanekaayi in kannada)
Salt to taste                 3 tsps approx. (2 tsps at the start of boiling + 1 tsp                                                      when you add ground masala)
Water                          500 ml


For grinding:
Red chillies                  5 or 6 nos. (byadagi variety)
Methi seeds                1 tsp
Mustard seeds            ½ tsp
Turmeric                     A pinch
Asafoetida                  A pinch
Raw coconut               ¼ of a coconut (grated)

For seasoning:
Oil                               1 tsp  
Mustard seeds              ½ tsp 
Red chillies                  2 nos.
Asafoetida                   A pinch
Curry leaves                3 or 4 leaves

For garnishing
Coriander leaves (optional) 

Directions
Wash chayote thoroughly, drain out the water and peel the skin (reuse peels for making chutney). Chop chayote into ¾” cubes and keep aside. Keep raw grated coconut ready.
Start with seasoning. For this, heat ghee in a small skillet. Put mustard seeds. When they crackle put broken red chillies and switch off the flame. Add asafoetida. Boil the chopped vegetables in a vessel along with water and salt till the vegetables become just soft. (Do not overboil)

While vegetable is kept for boiling….
You can do shallow dry frying. Heat a medium sized kadai. Dry fry methi seeds, mustard seeds, asafoetida and red chillies separately. Transfer them to a plate. Let it cool.
Grind the above ingredients along with raw grated coconut using small quantity of water and continue grinding to a smooth consistency. Add this ground mixture to the not yet fully cooked vegetable. Also add a tsp of salt. Continue boiling for another 5 min. or so. Can you feel the “Ah, wow” smell! Switch off the stove. Beat yogurt to get a smooth butter like consistency. Mildly dilute it using just enough water. Add this to the boiled vegetable. Garnish with thoroughly washed and chopped fresh coriander leaves.

Chayote Hasi Majjige is now ready. Serve with hot cooked Rice / Ragi mudde or as a side dish for Chapathis, Rotis, Nucchina Unde.
Tete a Tete
Do not overcook vegetable.
Do not add yogurt at boiling stage.
Asafoetida can either be added during seasoning or during grinding. Choice is yours.
Chayote also known as Chow Chow, Seemebadanekaayi (in kannada)
Hasi Majjige can also be done using Cucumber / Bottlegourd / Snakegourd

Few other recipes contributed by Smt. Lalithamma Ramamurthy:
One of my sketches done in Sheshadri Sir's class
Heralekaayi Gojju (Citron Lime Sauce)
Pulgura (Huli Soppu) or Greens Chutney
Sambar Powder
Rasam Powder
Menthyada Hittu (Fenugreek Powder)
Vangibath Powder






Few other sections in this blog include "Nostalgia" "Play with Words" "Glimpse of my Gallery"  "My Paintings" "Portaits"

Also read in this blog "My First Post" 
You are welcome to meet me at "Hey... Meet Me!"

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