Deevi Halasu ( Jeegujje ) Majjige Huli

Recipe of Jeegujje Majjige Huli

Required Ingredients :

Deevi Halasu                  - 1 no.

Grated coconut              - 1 cup

Green Chillies                 - 3 no.s

Fenugreek seeds             - 1/2 tea spoon

Rice                                - 1 table spoon

Salt                                 - According to taste    

Curd                               - 1 cup

Red Chillies                     - 2 no.s

Mustard seeds                 - 1 tea spoon

Curry leaves                    - 1 table spoon

Asafoetida / Hing            - 1/4 tea spoon

Method Of Preparation:

                 First remove the skin of Deevi halasu and cut into small pieces.Take one green chilli , slit it and pot it along with the vegetable.. Take it in a vessel, pour water until the water cover the pieces and bake it. It will take around 8 to 10 minutes to get baked. Don't bake it in a pressure cooker, as the vegetable get cooked quickly. Now in a pan  take two table spoon of coconut oil. Put the rice and fenugreek seeds and saute it  till the rice becomes slightly pink in color. Now in a mixie jar take the grated coconut, salt, two green chillies, rice and fenugreek seeds and  grind it into a smooth paste along with the curd. The curd which we use here should be slightly sour. Now add the paste to the baked vegetable and cook it till it comes to the boiling point. Now the majjige huli is ready. For preparing the seasoning take two table spoon of coconut oil in a pan and heat it. To that add red chillies and mustard seeds, when mustard seeds popps out add the curry leaves and asafoetida and pour it on the top of the curry. So the jeegujje majjige huli is ready to serve. This is usually served either with kadubu or ottu shavige or even with baked rice

                 

Mango Pickle ( Adangai)

This season is mango season, a season which is only meant for kukku rasayana ( a sweet mango dessert ) and uppudas ( pickles ).Here I am going to give you the recipe of a traditional mango pickle with authentic Udupi taste. Basically during the season of pickles ( normally summer season ) two types of traditional pickles will be prepared for the duration of one year. In this post I will give you the recipe of Adangai preparation.

Recipe of Mango Pickle ( Authentic Udupi Style )

Required Ingredients:
Raw mangoes big size   - 4 no.s
Mustard seeds              - 1 cup ( approx. 7-8 tablespoons )
Fenugreek seeds           - 1 cup
Red Chillies                   - 3 cups ( one cup byadagi menasu and two cups of  guntur menasu )
Salt                               - 4 cups
Coconut oil                   - 2 table spoons
Asafoetida                    - 1 tea spoon

         First step is to wash mangoes and clean it with a dry cloth so that it should not contain any wetness. Peel off the skin of the mangoes and cut into small pieces with required size.Now  take a jar or a box which should have a tight lid. Wipe out the inner side of the box with a dry cloth. One important thing you should note that throughout the pickle making process, you should take care that not even a single drop of water should touch either the ingredients used for the pickle or the jars. Otherwise the pickles gets spoiled soon. You cannot store that. Now in a jar first place a layer of salt, over that place a layer of mango pieces,again a layer of salt, like that you have to mix the salt and mangoes. then close the lid tightly. This has to be left for about one week or ten days. By that time all the salt will be dissolved and forms water.
                         Now it is the time to prepare the masala powder for the pickle.First dry roast mustard seeds and fenugreek seeds separately. Then put 1 table spoon of oil particularly coconut oil and roast the chillies.Now grind the above three ingredients to fine powder. Add the powder to the salt and mango mixture until it reaches the consistency of pickle.Store it in a dry jar.
                    Third and most important step is to prepare the seasoning . for seasoning heat one table spoon of oil, when the oil gets heated sprinkle the asafoetida powder and pour this seasoning on the top of the pickle into the jar . Close the lid tightly and store it. Note that you cannot use the pickle as soon as you prepare it. It requires some time to absorb the ingredients. this pickle can be store for at least one to two years.