CAPSICUM HASI MAJJIGE HULI/ PACHCHI MAJJIGA

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Hasi majjige huli is a simplified version of majjige huli. In kannada hasi means raw, - here curd/yogurt is not cooked. This dish is paired usually with lentil dish- tovve, huli tovve. This also tastes great with plain rice and sandige/vathal/chips.
  • ease - easy
  • Time - 15 minutes
Ingredients
  • Capsicum - 2 medium sized
  • Curd - 2 cups
  • Grated coconut - 3 spoons
  • Green chillies - 2
  • Fenugreek (methi) - 1/2 spoon/granules
  • Fried gram - 2 spoons
  • Hing (asafoetida) - 2 pinches
  • Turmeric - 1 generous pinch
  • salt to taste
  • Oil - 1 spoon for seasoning
  • Mustard seeds - 1/2 spoon



Method
  • Wash, cut capsicum as shown
  • In a wok fry hing, fenugreek and chillies with 1/2 spoon oil, keep aside (masala)
  • Add 1/2 spoon oil heat, add mustard let it splutter, add curry leaves, after aroma wafts add capsicum and fry till soft, keep aside and let it cool.
  • Grind coconut, fried gram, turmeric and roasted masala with little water.
  • Beat curd in a bowl, add fried capsicum, ground masala and salt. Mix throughly.
  • Hasi majjige huli is ready to serve.
Tips
  • This dish can be prepared with potato, cucumber, sweet pumpkin, raddish, greens, chow chow, ash gourd, bottle gourd
  • Curd should be beaten to avoid curdled look

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