Friday, 6 July 2012

Ash Gourd Majjige Huli (Yogurt Based Curry) | ಬೂದುಗುಂಬಳಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ (ಪಳದ್ಯ)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Ash gourd is one of the main and very common vegetables of Indian cuisine. During old days, pure vegetarian people were not supposed to eat ash gourd and it was strictly prohibited. These days, everybody is using this veggie, but even now, some people won't prefer this veggie to enter into the home from the front door; just they will take it in from the back door of the house! I really don't know the reason behind it, but if you see the nutrition facts of ash gourd, I'm sure you will fell in love with this veggie :) Ash gourd is a good source of calcium, carbohydrate, protein and iron, which are very essential for our body. 
Ash Gourd ('Kumbalakayi' in Kannada) tastes very good when used in different varieties of curries. Here is a yogurt based curry using ash gourd which tastes very good with rice. Other than ash gourd, you can also use Seeme Badane (Chayote Squash), Egg plant or cucumber for this Majjige Huli.


Preparation time: 20 - 25 minutes
Servings: 4

Ingredients:
Ash gourd - 1/2 kg
Grated coconut - 1 1/4 cup
Chana dal (soaked in water for 1/2 hour) - 1 tsp
Green chillies - 2 (adjust according to taste)
Chopped coriander leaves - 3 tsp
Cumin seeds - 3/4 tsp
Turmeric - 1/4 tsp
Ginger - 1/2 inch
Sour curd (Buttermilk) - 1 to 1 1/2 cup
Salt to taste
For seasoning: oil - 2 tsp, mustard seeds - 1 tsp, curry leaves - 1 strand

Method:
Peel the ash gourd and remove the seeds portion. Cut the veggie into medium size cubes and cook with enough water and salt to taste till smooth.
Grind grated coconut, ginger, green chillies, coriander leaves, cumin seeds, turmeric and soaked chana dal into fine paste. Add water if required.
Add this paste to cooked ash gourd and allow to boil for 3 - 4 minutes and switch off the flame.
Heat oil in a small wok. Add mustard seeds and roast till it splutters. Then add the curry leaves, saute for a while and switch off the flame. Add this seasoning to boiled Majjige Huli.
Add buttermilk to Majjige Huli when its still warm. Serve this Majjige Huli with hot rice.


Tips:
  • If you want to retain this Majjige Huli for night dinner or for next day, take out a portion of Majjige Huli and keep separately before adding the buttermilk. Heat the majjige huli before serving and mix with buttermilk.
  • Veggies like Seeme Badane (Chayote Squash), Egg plant and cucumber will also go well for this recipe.
  • I have added the soaked chana dal just to make the curry thicker. You can replace chana dal with Putani (split dalia) also.
Sending this over to 'Spotlight: Curries/Gravies', ongoing event @ Cuisine Delights, which was originally started by Indrani of Recipe Junction.


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