Spicy yogurt broth (Majjige Huli)

Yumm!! is the first word which pops into mind as soon as i think of this. Tastes excellent with steaming hot rice. It is known by different name through out southern India, we in Karnataka call it Majjige (buttermilk) Huli (Spicy Broth). Made during festivals and generally too, this item never fails to make people hungrier than they already are.

Prep time: 30 minutes

Cook time: 20 minutes

servings: about 4

Ingredients:

For grinding:

1. Split check peas (Chana dal) - 1/4 cup

2. Coconut scraping fresh/frozen- 3/4 cup

3. Green chillies - 7 to 10 (depending on how hot you like, reduce or increase)

4. Ginger Root - 1 inch piece or paste 1 tbsp

5. Cumin seeds - 1 1/2 tsp

6. Coriander seeds - 1 tsp

7. Coriander/ Cilantro - handful

Vegetable and etc

8.Ash Gourd\White Pumpkin or Coyote* - 1 medium wedge or 2 big coyotes*, chopped in to big blocks.

9. Plain yogurt - 1 cup

10. Salt - to taste

For tempering:

1. Oil - 1 tbsp

2. Mustard seeds - 1 tsp

3. Curry leaves - 1 String

4. Asfoetida - 2 pinches

5. Turmeric - 2 pinches

Method:

1. Soak the split chickpeas in water for 3 to 4 hours. Then put all the ingredients for grinding in the jar and make a smooth paste.

2. Make the tempering by heating oil in a big pot on medium heat, add mustard seeds, after they splutter add the rest of the ingredients.

3. Add the chopped vegetables, use only 1 variety, do not blend both. Add water so it covers the vegetables, not immerse them, just a little so that they move around easily. Add salt and let it cook till done.

4. add the ground masala and let it cook for 10 minutes till it boils. If you feel the mixture has thickened a lot, add just a little water and let it cook.

5. Beat yogurt in a cup and add it to the boiling mixture and let it cook for just 2 more minutes, it is ready to be served with hot rice.

Serving suggestions:

1. This broth goes well with Nucchina Unde, for which i have given the recipe, just click on the name to navigate. Immerse nuchhina unde in the broth for 2 minutes before serving it, or it can be mixed separately with rice.

* coyote - seeme badinekai/bangalore vankai