Monday, June 7, 2010
For people who are not aware of this age old tradition, a butter churner was a common sight in most Indian homes, from the cream collected over a month from the super thick full fat milk and yogurt, the top layer would be saved and then in a large vessel it would be hand churned to separate butter from and the residual buttermilk would be used to drink with a dash of salt and curry leaves or used in yogurt based dishes. This homemade butter would be further melted to make clarified butter or Ghee. Even today some of us do try to carry on this tradition, like we still make our own ghee, the difference being the store bought butter, since even full fat milk here does not give us any cream.
Majgehuli is a simple recipe, do try it...
This our entry for Green Gourmet hosted by Preeti.
Ingredients: serves 4
Fresh grated coconut: 1 & ½ cup
Green Chili: 3-4
Jeera: 1 tbsp
Pepper: 1 tsp
Chana daal: 2 tbsp ( soaked for a couple of hrs)
Turmeric: 1/4th tsp
Spinach : (finely cut and cooked) 1 cup
Yogurt: 1 cup
Salt to taste
For tempering: oil/ghee ½ tsp, mustard, asafoetida and curry leaves
Grind the above ingredients into fine paste. Mix the coconut paste and the spinach, add water if too thick and bring to a boil, lower the flame and add the yogurt , simmer for 5 min.
For tempering: heat 1tsp ghee, add mustard, let it splatter now add asafoetida(hing) and curry leaves pour immediately over the boiling majgehuli. Cover and shut the heat off. Enjoy it with hot steaming rice.