Sambrani Gadde Majjige Huli | Kodakyana
Sambrani gadde majjige huli is traditional side dish prepared usually in Udupi, Karnataka region.
Servings: 4 people
Ingredients
- 1/2 kg Sambrani Gadde (Chinese potato )
- 1.5 tsp Salt
- 3/4 cup Coconut
- 1/2 cup Whisked yogurt or thick butter-milk
- 1 or 2 nos. Green chillies
- 1 tsp Raw rice
To season
- Cooking oil- 2 tsp
- Cumin seeds- 1/2 tsp
- Fenugreek seeds- 1/4 tsp
- Broken red chillies- 1 nos.
- Curry leaves- Few
Instructions
Method
- Rinse the sambrani gadde(chinese potatoes) under enough water and wash thouroughly. Pressure cook it for 3 whistles and switch off.
- When the pressure subsides, peel the skin off from these chinese potatoes.
- If sambrani gadde is too big in size, cut each one in to two or three pieces. Cook these pieces in a vessel adding some water and curry leaves.
- When it is cooking, take coconut, rice and green chillies in a mixer/blender. Grind it together to fine puree adding water as needed. Add this puree to cooked veggie.
- Add salt and bring the curry to boil. Finally add whisked yogurt and mix. Do not boil for long after adding yogurt.
- Next in a tempering pan, add all the ingredients listed under "To temper", when cumin seeds sizzle pour it over majjige huli.
- Very flavorful sambrani gadde majjige huli is ready to serve with steamed rice.
Notes
- The veggie may take little more or less time to cook depending on the quality.
- This yogurt based curry has mild spice. You can increase green chillies if you wish.
- Raw rice helps to thicken the curry. So do not skip it.
- Do not boil this curry for long after adding whisked yogurt.