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

Ingredients:

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

Procedure:

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

Ingredients:

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

Procedure:

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.