Kodagina Majjige Huli

Vegetables cooked with coconut, red chilies and yogurt

Kodagina Majjige Huli tastes great with hot rice and according to Mrs. Hegde, you can also serve
it with morning dosa.

Ingredients:
2 cups potatoes, field beans, French beans, capsicum, cucumber, chopped
cup water
tsp salt
2 tsp ghee
4 dry red chilies
100 gm (1 cup) coconut (fresh or frozen)
800 gm (2 cups) curd or yogurt, whipped
1 tsp salt or to taste
seasoning:
1 tbsp ghee
tsp mustard seeds
tsp cumin seeds
a sprig of curry leaves
tsp asafetida powder

Method:
Place the vegetables in a pan along with the water and tsp salt. Cover and cook until the vegetables
are done.
While the vegetables are cooking, heat 2 tsp ghee in a wok and put in the 4 dried red chilies. After
they are crisp, stir in the fresh coconut and roast for 3 to 4 minutes.
In a blender put in the roasted chilies and the coconut and grind to a smooth paste.

Stir in the ground paste into the cooked vegetables and bring to a boil. Lower the heat and stir in the
smooth yogurt. Mix well and cook for 2 to 3 minutes, stirring all the while. You need to turn off the
heat just before the curry begins to boil.
Turn off the heat, put in the salt and mix well.
In a pot, put in the ghee and after it melts, stir in the mustard seeds. After the mustard seeds pop,
put in the cumin seeds, curry leaves and after the curry leaves are crisp, stir in the asafetida powder.
Pour the hot seasoning into the huli and mix well.
Serve with hot rice, idli or dosa.
Serves 5 to 6

Beans Palya
Stir fried beans with mustard, chilies, asafetida and coconut
Palya is staple food in a Kannadiga household and can be made with a variety of seasonal
vegetables

Ingredients:
300 gm (2 cups) French beans, chopped
2 tsp oil
2 tsp urad dal
tsp mustard seeds
a sprig of curry leaves
1 or 2 slit green chilies
tsp asafetida powder
tsp turmeric powder
25 gm (1/4 cup) grated coconut
1 tsp salt or to taste
juice of half a lime.

Method:
Wash and chop the beans into pieces.
In a kadhai put in 2 tsp oil and after the oil is hot, stir in the urad dal and after about 30 seconds
when the urad dal begins to change colour, put in the mustard seeds. After the mustard begins to
pop, put in the curry leaves, green chili and then add in the asafetida and the turmeric powders.
Into the seasoning, put in the chopped beans and about cup water. Cover and cook until the beans
are done. Keep stirring in between to make sure that the beans dont turn blac. If required add a little
water.
Stir in the coconut, salt and lime and turn off the heat.
Serves 3 to 4

Padvalkayi Payasa
Snakegourd and semolina pudding with cardamom
A payasa is a must have, served on festivals and other celebratory occasions.

Ingredients:
300 gm (2 cups) snake gourd, peeled and chopped
cup water
1 tbsp ghee
85 gm ( cup fine rava) or semolina
250 ml (1 cup) coconut milk
500 ml (2 cups ) milk
100 gm ( cup) jaggery powder
4 cardamom pods

Method:
Roughly peel the gourd and slit it open. Take off the seeds from the centre and chop the gourd into 1
rounds.

Place the chopped gourd in a pan, pour in the water and cook until done.
In another pan or wok, put in the ghee and after it melts, stir in the semolina. On low heat, roast the
semolina until it changes colour, about 5 to 6 minutes.
After the semolina turns golden brown put in the chopped gourd along with the water if any, coconut
milk and milk.
Cook until the milk begins to boil on medium low heat. After the milk comes to a boil, stir in the
jaggery powder and turn off the heat.
While the milk boils, remove the cardamom seeds from their pods and powder them in a mortar and
pestle or an electric coffee mill.
Mix well and put in the cardamom powder.
Serves 4