Saturday, 15 September 2007

Potato Onion Palya - Majjige Huli

I never tried out any other South Indian recipes (other than Andhra) till date. I made akki rotis and masala vada before, but they are often made in andhra kitchen too..So I was not very sure about their origins...when I came cross the RCI - Karnataka Event hosted by Asha this month, I decided to give a try in Karnataka cuisine seriously this time....I googled, googled n googled for days together and finally decided to try out these two dishes..the recipes were adopted from Payaswini's cookbook

Both the recipes turned out be successful and my hubby is happy to get back to his undergrad memories of tasting authentic karnataka recipes at his University hostel in Shimoga..He's still on his way emptying the plates...:D

Potato Onion Palya - Original Recipe is here


Potatoes - 3 (boiled, peeled and cut into cubes)
Onions - 2 (chopped)
Green or Red chillies - 4 (chopped)
Oil - 1tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana Dal - 1 tsp
Curry leaves - 10
Turmeric powder - 1/4th tsp
Lemon juice - 2 tsp
Grated coconut - 1 tbsp
Salt - to taste


1. Heat the oil in a pan. Add the mustard seeds, urad dal and Chana dal.
2. When the seeds start to splutter, add the curry leaves, chillies, onions and turmeric.
3. Saute for 5min or until the onions turn transperent.
4. Add salt, grated coconut and mix well.
5. Finally add the cubed potatoes and cook for 3-4min.
6. Take off from heat and sprinkle the lemon juice on top.

Majjige Huli - Original Recipe is here

Thick Buttermilk - 3 cups
Spinach - 3 cups (cleaned and chopped)
Salt - to taste
Oil - 2 tsp

For Tempering

Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 5-6

For masala

Chana Dal - 1/2 cup (soaked in hot water for 20min)
Grated coconut - 1/2 cup
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1/4th tsp
Black pepper corns - 3-4
Green/Red chillies - 4 (chopped)
Ginger - 1 tsp (grated)
Turmeric powder - 1/4th tsp
Asafoetida - 1 pinch
Curry leaves - 8-10


1. Boil the spinach in water for abt 8-10 min and drain the water.
2. Take all the ingredients for masala and grind to a smooth paste using little water.
3. In a pan heat oil, add spinach saute for 2-3min, add salt and the ground masala paste, mix well.
4. Add a cup of water and bring to boil.
5. Remove from heat and add the buttermilk. Stir well.
6. Heat oil in a small pan, add the mustard seeds. When the seeds start to splutter add the curry leaves and remove from heat.
7. Add this seasoning to the Majjige Huli. Garnish with Majjiga mirapakayalu(optional)

Serve warm with Rice.

So this is my entry to RCI Karnataka Event hosted by Asha of Foodies Hope
Note: Majjige Huli can be prepared with cucumber or okra too. I used spinach instead.


Priya Dilip said...

Nice to see a palya entry for RCI...

Nags said...

its raining karnataka cuisine all over the blogosphere, sent my entries last week :)

Asha said...

Beautiful dishes for RCI K, thank you so much for sending this and welcome foodie world, I will blog roll you.Hugs:))

Musically Me said...

Hey i love the majjiga huli dish.. i will try it soon..

by the way, i have been meaning to write about this: a person named indira has a food blog called

I love reading her stuff... hope you will find it interesting too.

Anonymous said...

can i knw where u live in uk,
we live in uk too and live in north yorkshire....telugu vallu kada vurike telusukunadamani,
please reply


Apple said...

Hi Priya,

We live in Swansea, Wales..Where do u live? Thanks for visiting my blog

Siri said...


The pics are so beautiful and all the dishes looks so yummy..:)... nice spread...


Jeena said...

Lovely recipes :) They look very delicious. :)

Vcuisine said...

Lovely recipes. Viji

Kalpana said...

Hi, We do Aloo Fry the similar way in Andhra too except adding coconut and lemon juice.
Majjiga with palak, it sounds great. Need to try sooooooooon.

sujatha said...

i will try ur majjiga huli soon :-)

Praneetha Raghava said...

wow keerthi.. this looks tempting. will try for sure.

vijay said...

Thank you!!