Tindora Majjige huli

Tindora yogurt curry / tondekai majjige huli. I have already posted two varieties of majjige huli. Here is another version. A simple and tasty curry served with steamed rice.
Prep Time
15 minutes
Cooking Time
20 Minutes
4 People
Cut Tindora
Beaten Curd
Curry Leaves
Salt and Jaggery
1 Cup
1 Cup
A few
To Taste
To Grind
Grated Coconut
Cumin Seeds
Dry Red chillies
2 Tbsp.
1 Tsp.
Fenugreek Seeds
1 Tsp.
½ Tsp.
As Reqd.
A Pinch
1.  Trim both the tips of Tindora. Cut them into 2 or 3 pieces each.
2.  Cook tindora with very little water in pressure cooker for 3 whistles.
3.  Grind coconut, cumin seeds and red chillies to a smooth paste.
4.  In a vessel mix cooked tindora, ground paste, curry leaves, salt and jaggery. Add ¼ cup water and let it boil.
5.  Add well beaten curd and mix well. Once it comes to a boil switch off the stove.
6.  With a little oil make the required seasoning with mustard and fenugreek seeds.


Popular Posts