South Indies — A Series on South Indian Cuisine
Since there are a very few attempts made to showcase South Indian cuisine on the same pedestal as North Indian food or probably Punjabi cuisine, here’s my attempt attempt to do the same in my own small way & a sincere one at that
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Majjige Huli - Ash Gourd in Buttermilk Stew
This afternoon at lunch, I was just contemplating, how the simplest stuff is sometimes the best and so darn, finger-lickin’ good without anything exotic. One of the many ways of enjoying a simple meal is eating rice with a simple yellow colored, tangy yogurt based gravy- Majjige Huli.
Its such a lovely dish to look at. A pale shade of yellow, vegetables cut into large chunks & dunked in a creamy buttermilk-coconut sauce. The tempering of mustard seeds, curry leaves & red chillies add a lovely dash of color.
Summer has crept on us & on such Hot summer days, we immensely enjoy Majjige Huli with steamed rice. It has an amazing cooling effect on your body & it really brings out the flavor of vegetables.
Ash Gourd really blends well with the gravy & this is truly one of the best ways to use up Ash Gourd.This is comfort food in one of the most simplest forms.
You Will Need:
- 400g Ash Gourd - cut into large chunks
- 2 cups Yogurt - Slightly sour or a day old yogurt will work wonders
- Salt as per taste
To Grind:
- 3 tbsp grated coconut - fresh/frozen
- 2 tbsp chana dal - soaked in water for 30 mins
- 10 green chillies - medium spiced
- 1 tsp cumin seeds
- 1 tsp turmeric
- A small piece of ginger
- A handful of chopped cilantro
- 2 dry red chillies - broken
- 1 tsp mustard seeds
- A few curry leaves
- 1 tsp desi ghee/clarified butter
- Cook Ash Gourd chunks with a pinch of salt in about 3 cups of water until completely cooked yet firm
- Grind all the ingredients mentioned in the list into a smooth paste using little water
- Add the ground paste to the cooked vegetables & bring the mixture to a boil
- Add yogurt & salt as per taste & let it simmer on low flame for about 10 minutes. Keep stirring in between.
- Temper with mustard seeds, curry leaves & red chili
- If the yogurt is not sour enough, add about 2 tbsp of tamarind juice
- You could also use cucumber, okra, spinach instead of ash gourd for a different taste.
Where Nature, Art & Heritage Meet
Pilikula Nisarga Dhama (Pilikula) is a major eco-education and tourism development project promoted by the District Administration of Dakshina Kannada in the beautiful city of Mangalore in Karnataka State, India.
An integrated theme park with a wide variety of features, Pilikula has many attractions of cultural, educational and scientific interest. The park is spread over an area of 370 acres comprising of a tropical forest and the enchanting Pilikula Lake. The project presently includes a Biological Park, Arboretum, a Science Centre, a Lake Park with Boating Centre, a Water Amusement Park and a Golf Course. Other features which are currently being developed include a Heritage Village, an Ayurveda Health Therapy Centre and Tourist Cottages.
Probably the first project of its kind in India, Pilikula is inspired by the concept of providing a wholesome experience of the native natural and cultural heritage of the region along with all modern recreational facilities.
How To Get There:
Pilikula is at a distance of about 15 km from Mangalore city.Many private buses ply to Pilikula from the city bus stand. Though it can be visited in all seasons,the weather is more pleasant during October-February in this coastal region.
The place is open to public on all days except Tuesdays.
Misty! Abode of Gopalaswamy Lord-A Must See..
Himavad Gopalaswamy Betta is a small hill, in the core zone can be accessed by a small road through the village of Hangala north of the national park. Gopalaswamy Betta (betta is hill in Kannada) located inside the forest is a popular trekking spot. Atop the hill is a temple of Lord Venugopala Swamy built seven centuries ago and a travellers’ bungalow which remains locked now and belonged to the Ruler of Mysore.
The temple was built in Chola regime and there are 25 tirthas called the chakra tirtha. The area is also frequented by herds of wild elephants. The sobriquet Himavad (fog in Kannada) is because most of the year, there is a veil of mist covering the whole area , and winds blowing through the trees are like a song in praise of the lord. Staying beyond 5:30 PM is not allowed. These hills are covered with grass and classified as shola forests.
One more significance of this place is that there are absolutely no crows to be found on this betta. So friends, plan a trip to this wonderful place and experience the himavat (mist) yourselves.
How to reach:
Distance: From Bangalore 220kms, Mysore 80Kms, Ooty 80kms, Bandipur 15kms.
Nearest Town: Bandipur, Mysore and Ooty
Nearest Railway: Mysore
Nearest Airport: Mysore Airport
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