We keep lamenting about healthy and homemade food, but we succumb to our strong desire for taste and end up cooking tasty but not so healthy dishes. Turn to the South. Well, you haven’t known enough about healthy eating until you’ve learned about Kannadiga cuisine that requires negligible oil, doesn’t involve much cooking, and has a moderate mix of spices to tickle the taste buds. The focus here is particularly on Bean Potato Majjige Huli. The dish is made by boiling potatoes and beans with curry leaves, and mashing everything with coconut, rice, and chili paste and curd. Like many Kannada vegetable dishes, this one also doesn’t miss out on the flavorful tadka of cumin, curry leaves, and red chillies added at the end.
Meeting Majjige Huli
Let’s relax and analyze the word Majjige Huli first. It is a Kannada term, where Majjige means buttermilk and Huli means vegetable and lentil stew. Therefore, Majjige Huli can be called a curd-based vegetable stew. The Majjige Huli dish is cooked with a combination of various vegetables including butternut squash, cucumber, ash squash, beans and potatoes. It is specially cooked for ceremonies and festivals in Brahmin households and is also considered a Makar Sankranti food in Karnataka.
Majjige, as is clear from the meaning now, is similar or nearly the same as Chaas, which is prepared from sour curd, and is known as an individual food made with multiple variations. Since the conversation is about whey, it is important to emphasize its benefits once again, as it helps to understand why curds are included in foods across our country. Buttermilk is not only a great cooling and refreshing agent, it is also extremely beneficial for digestion and metabolism. Additionally, the riboflavin in whey helps regulate the body’s amino acids that make up protein.
Preparation: 45 minutes
Cooking: 35 minutes
- 1 ½ cups of chopped beans
- 1 ½ cups cubed potatoes
- 1 tablespoon of salt
- ¾ cup of smoothie yogurt
- 1 cup fresh coconut
- 2-3 green chilies
- 1 tablespoon of uncooked rice
- 1 tablespoon of oil
- 1 teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- 2 red chillies
- some curry leaves
- In a pan, heat water, add chopped beans and potatoes and curry leaves. Let everything come to a boil.
- Then add 1 tablespoon of salt and let it cook, until the vegetables soften.
- Meanwhile, grind the rice. Chiles and coconut in a fine paste.
- When the potatoes and beans are cooked, add the pasta, mix well and let it simmer for 5 minutes.
- Add whipped yogurt, mix everything well and turn off the heat.
- Temper it with cumin seeds, fenugreek seeds, red chillies and curry leaves.
- Serve hot.
This simple and subtle vegetable bowl has a soothing, tangy, slightly spicy flavor that not everyone can immediately connect with or like. But after realizing the no-fuss, health-oriented approach to cooking, one can forever include it in their comfort food list.