Tuesday, March 31, 2015

Schwarzwurzeln /salsify Yogurt Curry/ Kodaikyana/ Majjige Huli

Here we go with another simple, super easy udupi cuisine.I have already posted two similar recipes "zucchini majjige huli/yogurt curry" and "zatpat yogurt curry". I tried the same recipe with new vegetable "Schwarzwurzeln". This dish goes well with rice.
Give it a try and let me know your comments please...:-)





Ingredients:
3-4 sticks Schwarzwurzeln /salsify
1/4 cup yogurt/buttermilk 
3-4 tbsp grated coconut/ kokos powder
1 fresh green/red chilly
salt to taste
1/2 tsp of white raw rice

for seasoning:
1/4 tsp methi seeds/fenugreek seeds
1/2 tsp mustard seeds
2 dry red chilly split into halves
1 tsp vegetable oil/ preferably coconut oil
10-12 curry leaves



How To Prepare?
  • Wash the Schwarzwurzeln. Peel the outer skin and chop them .

  • In a medium size thick bottomed cooking vessel , mix 1/2 cup of water and chopped Schwarzwurzeln. Bring it to boil. Let it cook.


  • Meanwhile prepare the gravy ....Add coconut , raw rice and green chilly to a mixer jar.Grind the ingredients into a smooth paste. Add yogurt to the ground paste and whisk nicely and keep the gravy aside.
                                       
  • Keep checking the Schwarzwurzeln and add water if required. Check whether it is completely cooked or not by inserting a fork.
  • Once you feel its done , add salt and ground  gravy to it and bring it to boil .After a minute , switch off the flame . Please don't boil this for more than a minute.
                                
  • Prepare Seasoning separately ...heat coconut oil in a pan , Add fenugreek seeds , mustard seeds to it . After mustard seeds pop out , add  curry leaves into the seasoning .Fry for few secs and add on top of the curry followed by quick stir. Close the lid and leave it for 5 minutes so that all the aroma will get combined well with the curry.
                                  

  Tips/Alternate
  •  The consistency of this curry should be neither thin nor thick . 
  • You can use only methi seeds and curry leaves in the seasoning, your yogurt curry will have some different good taste.
  • If you are using butter milk/ low fat curd grind along with coconut in one go to avoid one extra step , ie mixing curd later with ground coconut paste. If you are using fatty curd , then suggest you not to grind with coconut, because you will end up with butter if you grind fatty curd too much.!!
  • You can use pinch of turmeric if you like.
  • Increase the quantity of coconut if you want thick curry.