Friday, May 15, 2009

The way to develop the best that is in a man is by appreciation and encouragement !

It was peak summer in Hyderabad (1 of the warmest cities in Andhra Pradesh, India) with all the air conditioners, coolers, fans fixed and running in the houses according to our convenience. We just had 1 window ac at that time which was set in the master bedroom and believe me all our activities were moved to that room during summer. Though Kitchen had good ventilation with ample amount of windows and a door with balcony, it used to get heated up the most as it was facing the east. I used to take breaks and run into the bedroom to get a feeling of Antarctica ;)- the temperature used to get that hot during summers.

On such situation we were to receive some guests. They were quite close to our family though were not in constant touch. But I was not okay with this idea as cooking for only both of us itself was a major task for me then and now with extra people no way…we didn’t have much of a choice though…

Now the guests were elderly people so I had to draw a line of limitations in my cooking keeping in mind about their health conditions and also the religious stuff i.e. No garlic- no onions etc etc. Thankfully we had many options back home…sometimes I really wonder what I would have done if something like that happens here with just a few veggies available… hmmm anyways…

I was nervous because the lady who was coming over was a fabulous cook by herself. And me being a novice had to cook her a scrumptious south Indian meal {which was the toughest for me- cos cooking means something to do with onions was my kinda}. Ran to my live support :d yes mommy and googled her all available options and got the results within a blink of an eye. (After all the experience counts). With her encouraging words I opted for an easy- appealing-low fat menu for my guests that can be had with rice. To give a typical touch I also fried some seeme akki happala (saaboodana papad), aralu sandige (fried item with puffed rice), uppachida menasinakayi (fried item with dried and stuffed green chilies) and ofcourse the curd rice.

All together we enjoyed our lunch watching those kannada soaps sitting in our Antartica ;).
Luckily it turned out great for the 1st try and mainly the guests were contented and also appreciated my effort :). Felt the sense of appreciation as a blend of thankfulness, admiration and approval.

The burning summer with exasperation I had all vanished in a minute when I heard those positive words from my guests. So I feel that the saying “The way to develop the best that is in a man is by appreciation and encouragement” is very true by itself.

This dish, Majjige huLi or majjige paldhya is one of the traditional dishes of Karnataka and is specific to the palate on any feast. There are selective vegetables each of which add a distinct flavor to this wonderful dish. Only a single vegetable is used in this dish.

Well…Majjige huLi might be compared with Punjabi kadi or gujrathi kadi etc given a choice I know where I would always head towards :d. No doubt the later 2 are distinct in their own way. Whenever we get a chance to relish majjige huLi we skip rest of the menu and just stick to this….thus is our undying loyalty towards ‘Majjige HuLi’ or ‘Majjige Paldhya’.

Here goes my version of Bendekayi Majji HuLi

Serves around 5 to 6

Okra or Bendekayi chopped – 500gms
Mustard seeds – 1teaspoon
Green Chilies – 5
Chopped cilantro – 4-6 tbspoons
Asafetida – ¼ teaspoon
Ginger – 1inch
Cumin seeds – 1teaspoon
½ of fresh grated coconut
Kadale Bele or chana dal soaked in water for about an hour – ½ cup
Buttermilk (traditionally sour buttermilk is used) – 250ml
Salt as per taste
Oil for tempering


  • Heat oil in a kadai/pan, add mustard seeds & wait for it to splutter. Then add chopped okras and fry on medium heat till the color changes.
  • Grind green chilies, cilantro, ginger, cumin seeds, coconut, chana dal, and asafetida to a fine paste.
  • Add this paste to the kadai and add salt as per taste and mix well.
  • Later add the buttermilk, mix well and bring it to boil.

Majjige HuLi is ready to be served with hot rice!!!

Variations: You can replace okra with one of these boodagumbalakayi (ash gourd), seemebadanekayi, sovthekayi (cucumber), dappa menasinakayi (capsicum) and follow rest of the method as it is.

Happy Weekend :)!!!


  1. this one's my favourite :) especially with bendekai rather than kumbulkai :)..

  2. @ Raksha
    Will surely make it for u when u r here dear :)

  3. Rashmi, I was just looking for this. Traditional Karnataka majige huli! Boodagumbalakayi Majige Huli andre baayali neeru barathe! :-)

    Awesome! FIL and MIL will be here next week and I intend to make it for them! Will let you know how it goes!



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