Majjige huli(saucy yogurt with vegetables) is a classic recipe from South India.
I grew up eating Majjige huli with hot rice in Bangalore. Now, I'm a vegan and I make Majjige Huli with Soyogurt. The key to make delicious vegan Majjige huli is to use unsweetened soy yogurt. I use wildwood Soyogurt(high fibre unsweetened plain). This soyogurt is so much like Indian yogurt - a bit sour.
I made Majjige Huli by following Ramya's blog Mane Adige. The Majjige huli was so yummy.
Subscribe to:
Post Comments (Atom)
2 comments:
Hi Kumudha ! nice to have stumbled onto your blog....its always interesting to find how indians adapt to a vegan diet , especially with yogurt dishes :) I have to try this out now ..nimma recipes ella tumba interesting ide
Chhaya,
It's really so easy to veganize Indian recipes. For kheers and payasams I use rice, almond or soy milk. When a recipe calls for ghee I use oil or earth balance. And if a recipe calls for yogurt or butter-milk then, some non-diary yogurts such wildwood yogurt is great...
Thanks again for visiting my blog!
Post a Comment