Majjige Huli

Majjige Huli it is....
A typical south indian meal includes Majjige Huli which is a tangy curry made with curd & ground channa dal(kadlebele)..This is very similar to the Gujarathi Kadhi which again has curd and chick pea flour.. It takes in water based veggies like cucumber, white pumpkin, squash or snake guard.. Okra is an excellent vegetable for Majjige Huli as well. Here is a East Karnataka version which takes a unique vegetable (rather a leaf) which is the "Taro Leaf" which is also called Colocasia/Patra/Kesuvu/Chamaaku..
My vegetable garden this summer gave me fresh Taro plants with bright green tender leaves and I couldnt wait to make this Karnataka speciality..

You need:
3-4 tender Taro leaves
2tbsps besan
1/2 cup fresh grated coconut (use frozen coconut if available)
3 dried red chillies, 2 green chillies
4-5 strands of coriender leaves /cilantro
1/4tsp black pepper
1/2tsp jeera
1.5cups curd/yogurt

Grind all the above ingrediants except the taro leaves..

For tadka: 2tsp oil (use coconut oil if you like since this gives a very unique flavour), 2 small cinnamon sticks, 1tsp mustard, 1tsp jeera, a strand of curry leaves and hing..

To make:
clean the Taro leaves under running water. Chop the leaves into very thin filaments. In a pan, heat oil. To this add hing, mustard seeds till they crackle. Now add jeera, curry leaves and cinnamon sticks and mix for a minute. To this add the Taro leaf filaments and fry them for 3-4 minutes till the leaves turn dark green and cook well. Now add the ground paste and mix well. Close the lid for 2minutes till the flavours incorporate. Now finally add well beaten curd and salt and mix well. Turn off the heat..
Serve this with any rice dish or roti...