Majjige saaru recipe | vada majjige huli | thambuli recipe - EverythingTraditional

Majjige saaru recipe | vada majjige huli | thambuli recipe - with step by step pictures included.

Majjige saaru is a very simple and traditional yogurt or curd curry prepared with coconut and combination of vegetables or nucchinunde (steamed – crushed dal balls).

Majjige saaru is also known as thambuli – thampu+huli, thampu means cool / cold, this dish keeps us cool – this is prepared with mild flavour and spice which is meant/good for summer, usual dish of malnad. This is good for digestion as well served as starter curry for rice.

 But here I am showing very interesting vada majjige saaru which  my grand-mom was preparing and mum still following same recipe. She would make vada instead of nucchinunde just because she can even serve only vada for members who didn’t like majjige saaru. This is a very tasty curry with soaked, soft juicy vada, you can just eat vada soaked in this curry even without rice, good healthy snack.

Dal Vada is very crispy with aromatic flavour from garlic and sompu (fennel seeds) going in this. It’s very versatile, can make this only with chana dal or with mix of dals (toor, chana and moong) all tastes good. You can also use different greens to make the vada crunchy, like dil (sabsige soppu), pudina (mint) or just coriander and curry leaves. People throughout south India make masala vada with different dals and ingredients which bring in different tastes every time. This is also called - ambode. I am keeping this very simple as always.

Majjige Saaru with Vada

Majjige saaru –we are preparing curry with sour curd. As usual practice from those days, we always keep week end (Sunday) for special foods and  Saturday moderately simple foods with a sweet, we peep into the refridgerator for any leftover veggies to make some mixed veg curry or curd which was not used for 3- 4 days, here I am using the curd which was not used for about 3 days, this makes a perfect ingredient as we need only sour curd for majjige saaru.

Here, I am following very unique and  very simple process in making this, just following our traditional simple recipe, as I always do. This does not need any cooking on stove except for vadas. Do not think this might lack in taste, this is very tasty, I am sure everyone will like it best – if tried. This also comes under simple and instant recipe category.

Buttermilk Saaru

Having said all this, do try this same way I have showed here and Relish with rice. 

Happy weekend !!!

Ingredients for Majjige saaru

1.      Coconut – ½ cup grated
2.      Fried gram dal or putani – 2 tbspns 
3.      Green chillies – 2
4.      Jeera or cumin seeds – ½ spn
5.      Coriander leaves – few strands
6.      Turmeric powder – ¼ spn
7.      For Tempering– oil (1 spn), mustard, jeera, red chillies, curry leaves
8.     Curds – 1 cup

   
       

 Method for Majjige saaru

1. Grind all the ingredients – coconut, fried gram dal, green  chillies, coriander leaves, Jeera (cumin seeds) and turmeric to smooth paste with little water.

2. Mix the curd well to soft texture and to this add above ground paste

3. Mix all well adding required salt and water as per requirement, here I have added little more water to keep slightly to rasam consistency

4. For tempering - heat oil in pan , add mustard wait until mustard splutter then add cumin seeds, red chillies, curry leaves stir this well - add this to the curd mixture.

  

Ingredients for dal vada

1.       Chana dal – 2 cups – washed and soaked for an hour
2.       Green chillies – 3 -4
3.       Sompu or Fennel seeds  - ¼ spn
4.       Garlic cloves (pods) - 4- 5 
5.       Cloves – 3
6.       Cinnamon – small piece
7.       Salt
8.       Coriander and curry leaves
9.       Onions  

    

Method for vada

1. First grind only green chillies, sompu / fennal seeds, cloves, cinnamon, garlic and salt in mixer

2. Add soaked chana dal and grind coarsely without adding water

3. Transfer vada mix to bowl, add chopped onions , coriander and curry leaves

4. Mix altogether well and make small patties and deep fry in oil

Add vada into majjige saaru and soak for 15- 20 mins before serving.

Pre-Preparation

Soak dal for an hour before grinding

Note

This curry should be consumed soon after preparation or else the sourness in the curd increases. We already have made this curry with sour curd, if left for longer the sourness increases some more which spoils the taste. To avoid this you can refrigerate leftover curry for later use.

How to make vmajjige saaru with step by step pictures

Majjige saaru

1. Grind all the ingredients – coconut, fried gram dal, green chillies, coriander leaves, Jeera (cumin seeds) and turmeric to smooth paste with little water

  

2.  Mix the curd well to soft texture and to this add above ground paste

  

3. Mix all well adding required salt and water as per requirement, here I have added little more water to keep slightly to rasam consistency

 

4. For tempering - heat oil in pan , add mustard wait until mustard splutter then add cumin seeds, red chillies, curry leaves stir this well - add this to the curd mixture.

  

      

 How to make vada with step by step pictures

 1. First grind only green chillies, sompu / fennal seeds, cloves, cinnamon, garlic and salt in mixer

      

      

       
      
     2. Add soaked chana dal  and grind coarsely without adding water     

       
          
   
 3. Transfer vada mix to bowl, add chopped onions , coriander and curry leaves
     
        
        
 4. Mix altogether well and make small patties and deep fry in oil
               
                
   
               
                          
    5. Soak vada in majjige saaru  
  
         
              
    6. Serve with hot steaming rice