Mast Majige Huli / Mor kolambu

It's creamy, tasty and spicy... yes thatz majige huli. Here is how I make it...


Ingredients:

Vegetables that can be used are Potato/Bhindi/Pumpkin/Sorakkai/Small Onions - Chopped
Curd or Buttermilk - 2 tea cups
Mustard - 1 tsp
Asafoetida (Hing powder) - 2 tsp
Turmeric powder - 1 tsp
Oil - 1 tsp
Corriander leaves - few
Curry leaves - few
Salt - as much as needed

For grinding:
Coconut - 1 table spoons
Jeera - 4 tsp
Green chilli - 1
Red Chilli - 1
Corriander seeds - 1 tsp
Bengal gram (Pottukadalai) - 2 tsp
Rice (soaked in water) /Rice powder - 2 tsp

Preparation:

1. If using Bhindi or small onion as the vegetable, then u have to fry that in oil in a pan. If using any other vegetable, skip this step and move on to step # 2.
2. Put the chopped vegetable in water and salt and boil it until its half-done.
3. Grind all the ingredients mentioned above
4. Put the ground paste to the vessel with boiling vegetable.
5. After the mix boils, remove from heat and add curd/buttermilk and mix. Add corriander leaves
6. In a separate pan, add oil and mustard. Let the mustard sputter and then add asafoetida and remove from the pan and then add it in the boiling vegetable. I like adding asafoetida in most of the curries I make, as it is good for health and helps digestion. Add curry leaves to this. Add this to the majige huli.

Voila! Here you are, the mastu mastu majige huli is done.

Hint: Try using bhindi, onion and potato all fried and use it for the majige huli... the taste is Ooh la la...