Majjige huli/melara/coconut yogurt curry
Mild coconut curry with yogurt. Easily made vegan by subbing plant based yogurt.
Equipment
- blender/mixer-grinder
Ingredients
- 1 1/2 cups Bread fruit /jee gujje 200g
- 1 cup water plus more as needed
- ¼ cup yogurt
To blend together
- ¾-1 cup grated coconut fresh or frozen
- 1 green chilli
- 3-4 curry leaves
For tempering
- 1-2 tsp oil
- ½ tsp mustard
- 1 dry red chilli broken
- 6-7 curry leaves optional
Instructions
- Wash the vegetable add a cup of water and set it on the stovetop to cook. Optionally, add a green chilli, a pinch of turmeric and chilli powder while cooking the vegetable. Cover and cook stirring occasionally for 5-10 minutes or until fork tender.
- When the vegetable is cooking defrost the coconut if using frozen. Add it into a blender along with a green chilli and 3-4 curry leaves. Add just enough water for the blender to do it’s job and blend the coconut into a smooth paste.
- Add the coconut paste into the cooked vegetable, add more water to suit your desired consistency and get majjige huli to a gentle boil, on medium heat, stirring occasionally.
- When you see some bubbles forming, add the beaten yogurt or buttermilk and reduce the heat to lowest.
- Turn off the heat when tiniest of bubbles form. Remove from heat if using an electric stovetop.
- For tempering, take oil in a small pan, add mustard seeds and broken dry red chilli. When mustard splutters, add curry leaves and pour this heated oil over the majjige huli and cover with a lid.
- Enjoy it mixed with rice.
Notes
Do not boil over high heat after adding coconut as coconut tends to curdle and separate.
After adding yogurt, lower heat further and simmer till tiny bubbles form and remove from heat.
To thicken majjige huli with lesser coconut, 1 tbsp washed rice can be added along with the coconut while grinding.