Kumbalakayi hasi majjige huli is a raitha/yogurt preparation which includes sauteed pumpkin with curd and a masala made up of green chillies, fenugreek seeds, coriander and asafoetida in the recipe. Pumpkin raitha is mandatorily paired with avare kayi (field bean) preparations such as hithakida bele tovve in Bangalore /Mysore region. This simple dish can be served with hot steamed rice and chapathi and tastes great with fried curd chillies.
- Ease - easy
- Preparation time - 10 minutes
- Cooking time - 15 minutes
- Pumpkin - 200 gms
- Grated coconut - 1 cup
- Green Chillies - 4 -5
- Fenugreek - 1/2 spoon
- Asafoetida - 2 -3 grains
- Turmeric powder - 1 pinch
- Fred gram - 1/4 cup
- Curd - 1 bowl
- Oil for seasoning - 1 spoon
- Mustard seeds - 1/2 spoon
- Salt - to taste
- Peel and cut pumpkin into small peices as shown
- Cook pumpkin till soft
- In a wok roast chillies, fenugreek , asafoetida with few drops of oil till aroma wafts
- Grind this into a smooth paste with coconut and very little water.
- Mix cooked, cooled pumpkin, ground masaula, curd and salt.
- Add seasoning and raitha is ready to be servd
- Seasoning - heat oil, add mustard and let it crackle. Add chopped coriander and curry leaves fry for 1/2 minute.
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