Zucchini Majjige huli/ Moru curry/ Morkulambu/Majjige Pulusu (Buttermilk/Yogurt Curry)

Zucchini Majjige huli/ Moru curry/ Morkulambu/Majjige Pulusu (Buttermilk/Yogurt Curry)

Zucchini is a member of the gourd family and is a low calorie, high fiber, antioxidants, B vitamins and minerals like zinc and magnesium.
Majjige huli is a popular curry in Karnataka. It’s called “Morkulambu” in Tamil Nadu, “Majjiga Pulusu” in Andra Pradesh and “Moru Curry” in Kerala-just goes to show the similarities in cooking styles in South Indian cuisine.

‘Majjige’ is ‘buttermilk’ ,while ‘huli’ is ‘sour’ in Kannada. Usually majjige huli is made with one vegetable (like cucumber, eggplant, ashgourd, spinach,etc). I had a couple of Zucchinis in the fridge and decided to use it as the vegetable in the majjige huli.

Ingredients for the majjige huli:

  • Zucchini: 2 small cut into cubes (or any one of the vegetables listed above)
  • Coconut: 1 cup grated(fresh/frozen)
  • Channa dal/split chickpeas: 1tbsp soaked in water for 1/2hour (optional)
  • Green chillies: 2-3
  • Cumin seeds/zeera: 1tsp
  • Mustard seeds: 1tsp
  • Yogurt/ curd: 1 cup (should be slightly sour)
  • Water: 2-3 cups
  • Salt: to taste

For the tempering:

  • Mustard seeds: 1tsp
  • Cumin seeds/zeera: 1tsp
  • Urad dal: 1tsp
  • Curry leaves:3-4 nos.
  • Oil: 1tsp

Method:

  1. Boil the zucchini in just enough water till half done.
  2. In the meanwhile grind the coconut,green chillies, the soaked channa dal(optional), mustard and cumin seeds till you get a fine paste (add a little water when grinding).
  3. When the zucchini is half cooked add the ground masala and a cup of water and let it boil.
  4. Add salt, yogurt and another cup of water and cook for a minute or two.
  5. In a separate pan, heat the oil and add the mustard,cumin and the urad dal. Wait till the mustard starts to pop, add the curry leaves , then pour the tempering over the majjige huli and mix.
  6. Serve the majjige huli hot with rice.

Q: What is your favorite side dish to go with rice?


Pomegranate, Carrot and Dill raita

Dill known as ‘sabsige soppu’ in Kannada and ‘soa saag’ in Hindi, is a delicacy especially in Karnataka. It’s added to ‘dal’, upma, rice rotti’s and adds a distinct flavor. Pomegranates on the other hand are a good source of antioxidants, vitmain C, vitamin K, B vitamins, copper, manganese, potassium , phosphorus and fiber. 
The raita is a quick and simple accompaniment to a meal.

Ingredients for pomegranate raita:(Serves-4)

  • Yogurt(non-fat)-1 1/2 cup
  • Pomegranate seeds- 1/2 cup
  • Dill leaves- 2 tbsp (chopped)
  • Carrot: 1/2 grated
  • Salt-to taste
  • Red chilli powder- a pinch
  • Roasted cumin- a pinch(powdered)
  • Chaat masala- a pinch (optional)

Method:
1)Mix the dill leaves, pomegranate seeds, grated carrot, yogurt and salt together.
2)Chill for about an hour before serving.
3)Sprinkle the red chilli powder, roasted cumin powder and chaat masala just before serving.


Overnight Oats Mango Smoothie /Breakfast Oats Mango Smoothie

Oats is loaded with soluble fiber and is great for:

  1. reducing ‘bad’ cholesterol,
  2. controlling blood sugar level,
  3. relieving constipation

Overnight oats is the new way to make oats without cooking. You simply soak the oats in your choice of liquid (water, milk, almond milk, soy milk, coconut milk) overnight in the fridge. The oats tend to absorb the liquid and soften up a little and can be eaten the next day without heating (those who don’t like eating a cold breakfast can also heat it up).

Here’s a tasty smoothie that you can have for breakfast or anytime you feel like having a snack.

Overnight Oats Mango smoothie

Ingredients for Mango Oats smoothie: Serves 2

  • Mango- pulp of 3 nos.
  • Rolled Oats(raw or cooked)- ½ cup
  • Yogurt- 1 cup (made from skim milk)
  • Skim milk- 1 cup
  • Honey- 4tsp

Method:

  1. Soak the oats in the milk overnight in the fridge.
  2. In the morning, blend all the ingredients together in a mixer till smooth.
  3. Pour into a glass, add a dollop of curd on top.
  4. Serve chilled.

Note:

  • When making the smoothie for kids, you could powder the oats first and then blend along with the rest of the ingredients as they may not enjoy the texture that comes with the raw/cooked oats.
  • You could even cook the oats, instead of soaking it overnight and add it to the blender once it has cooled.
  • You can substitute the mango with any seasonal fruit like strawberries, peaches or bananas.

Overnight Oats Mango Smoothie

Overnight Oats mango Smoothie

Indian Dietitian Online