Paladya/Majjige HuLi

Ingredients

• 1 Cup Vegetables of your choice(I used seeme badanekaye)
• 2 Cups Yogurt/Buttermilk
• 3 Tbsp Gram flour
• 2-3 Green Chilies
• Salt to taste

For Tempering

• 1 Tsp Oil
• 1 Tsp Mustard seeds
• 1 Tsp Jeera
• 1/4th Tsp Hing
• 2 Dry red chilies
• Few Curry Leaves

Paladya/Majjige HuLi is one more authentic dish from Karnataka. Its one of the common dishes which is made during the festivals, functions or any special events. Its made with vegetables like cucumber, pumpkin, chayote squash/seeme badanekaye, bottle gourd, okra etc. Goes well with hot rice.

Actual method of making paladya/majjige huLi is by grinding coconut and soaked channa dal, adding it to buttermilk and boiling it. But today I am showing you a recipe without any grinding. Its a quick method of doing majjige huli.

Method :

• Cook chopped vegetables (I used chayote squash/seeme badanekaye) in a pressure cooker/microwave/on stove.
• Meanwhile when vegetables are cooking, in a bowl mix gram flour in buttermilk without lumps.
• When vegetables are cooked, add salt, slit green chilies and buttermilk mix to it and boil for 5mins (don’t forget to stir in between).
• Heat a tadka pan, add oil and mustard seeds, when it crackles add jeera, hing, dry red chili and curry leaves. Add this tadka to boiled buttermilk and its ready to be served.

Note :

• Don’t over boil the buttermilk as it may split.
•  If using yogurt then make sure you beat it well before using it.
• It tastes better if sour yogurt/buttermilk is used.
• Add more water to get desired consistency.