Majjige Huli 1 (Yogurt Curry 1)

# of servings:  4-6	Soak Time:  1 hr
Preparation Time:  10 mins	Cook Time:  20 mins

The sourness of the yogurt, the heaviness of the protein, along with the spices make this gravy very different from anything else! This is one way of making this curry and can be made with a variety of different vegetables.  Potatoes, chayote, long gourd, pumpkin, spinach, methi leaves, red leaves, etc. all go very well with this gravy.

Ingredients:

• Tur daal - 0.25 cup
• Grated coconut - 1 cup
• Garlic - 5-6 cloves
• Cumin seeds - 1 tsp
• Red chilies - 10-12
• Turmeric - 0.5 tsp
• Salt
• Curry leaves - 2 stalks
• Yogurt - 2-3 cups
• Vegetable or greens (as per preference) - 2-3 cups

Method:

• Wash and soak the tur daal in hot water for at least an hour
• Prepare the vegetables with a little salt, as per selection: 
• Pressure cook - potatoes, chayote, long gourd, pumpkin, etc.  Place the vegetables in a steaming basket. Put water in the bottom and pressure cook ('Pressure' mode for 3-8 mins. based on the vegetable, in IP) 
• Saute the greens in oil after seasoning.  No need to cook separately
• Dry roast the red chilies
• Grind together the soaked tur daal, roasted red chilies, coconut, garlic cloves, cumin seeds, turmeric and remaining salt 
• Heat a little oil in a vessel and season with mustard and curry leaves ('Saute' mode in IP)
• Add the prepared vegetable.  If using greens, raw ones can be sauteed directly at this time
• Add the ground paste to the vessel and keep stirring
• It thickens quickly and starts to bubble
• Whisk the yogurt in the same blender and pour it into the vessel
• Adjust the thickness as per preference, by adding a little water
• When the gravy comes to a gentle boil, turn off the heat
• Serve hot with hot rice! 

Tips and Tricks:

• Be reminded that the gravy thickens further upon cooling
• If using potatoes, use it with the skin to reduce the gassy effect of the potatoes 
• Do not cut potatoes.  Pressure cook whole potatoes and gently break them with the fingers to give a crushed feel.  They should just open up into big chunks, along with the skin.  They taste much better this way
• Sour yogurt imparts a better flavor to this curry
• Do not boil the curry too much as the yogurt can separate
• To make the curry look more yellowish, first grind above mentioned ingredients, except the red chilies.  After making a smooth paste, add the red chilies to it and pulse to just crush the red chilies rather than incorporating it into the gravy

Pictures: 

Final Outcome: