Majjige Palidya is one of the most famous South Indian dish mainly in Madhwa Brahmin household. It can be enjoyed with rice or chapathi. You can use Cucumber, ladies finger (do no boil, just fry it in oil), pumpkin. However here i am using knolkol.
Knolkol Majjige Palidya
Preparation time : 20 mins
Serves - 4
Ingredients :
- Knolkol (Navilukosu in Kannada) - 1 medium sized
- Jeera - 1 tsp
- Dhaniya - 1 tsp
- Turmeric - 1 pinch
- Coconut grated - 4 to 5 tablespoon
- Ginger - 1/2 inch
- Green chillies - 4 to 5
- Hing - 1 small pinch
- Curry leaves - 1 string
- Soaked toor dal (or Channa dal) - 1 tablespoon
- Curds - 1/2 cup
- Salt to taste
- For seasoning - Mustards seeds and coconut oil
Method :
- Dice Knolkol into cubes after peeling off its skin and pressure cook for 2 whistles.
- In a mixie jar grind the following ingredients - jeera, dhaniya, turmeric, grated coconut, ginger, green chillies, hing, curry leaves & soaked toor dal to a fine paste.
- In a vessel, put the boiled knolkol, salt and the ground paste and bring it to a boil. (Add little water if the consistency seems very thick as Majjige palidya will thicken further once it cools down. You can use the water used for boiling knolkol which is nutritious)
- Once the above gravy starts boiling, add curds and lower the heat and switch off after a couple of minutes (do not boil much after adding curds).
- In a kadai, heat some coconut oil. Then add mustard seeds and let it splutter. Finally add some curry leaves and season on the palidya and serve hot with rice or chapathi
