majjige huli recipe / tondekai kodekane recipe

Save Print

Prep time
10 mins
Cook time
20 mins
Total time
30 mins
tondekai majjige huli recipe

Ingredients

1 cup thondekai / tindora

1 cup grated coconut

.5 cup curd / yogurt

2 green chili / hari mirch

5 curry leaves / kadi patta

1 tbsp mustard seeds / rai

2 dried red chilli / lal mirch

pinch hing / asafoetida

1 tbsp coconut oil

Instructions

1.

slit the tindora (i have used frozen slit tindora) and chilli lengthwise.

2.

add little water and salt; boil till tondekai gets cooked well.

3.

meanwhile, add grated coconut and few curry leaves into a mixer jar.

4.

blend them to a fine paste by adding required amount of water.

5.

transfer the paste to the cooked vegetable. stir well and boil for 5 minutes.

6.

check for salt and turn off the flame.

7.

now add curd to the curry and mix well.

8.

heat coconut oil / ghee in a small pan. add the mustard seeds, red chilli and hing.

9.

when mustard seeds splutter immediately pour the tempering on to the majjige huli.

10.

mix it well and serve it hot steamed rice.

Notes

use freshly grated coconut or fresh-frozen coconut or dessicated coconut

don't forget to grind the masala to a very very smooth paste. this helps in blending well.

you can also add rice while grinding as it helps in giving a good consistency and blending.
alternatively , you can use cashew / roasted chana dal too.

it tastes best when yoghurt / buttermilk used is sour. also try to use coconut oil only while
tempering to get authentic taste.

adding a tbsp of jeera / cumin seeds while grinding the coconut enhances the flavor.

during the tempering you can also add tbsp of fenugreek / methi seeds.