MAJJIGE HULI-SPICY YOGHURT CURRY

Majjige Huli is common Spiced Yoghurt Curry.  It is usually prepared by using Ash Gourd.  It is consumed with cooked rice.  It is also good combination along with Huli Thovve, a famous traditional dal curry.

Today lets us learn how to prepare Majjige Huli.

Ingredients :

Ash Gourd (cut into pieces)            2 cups

Yoghurt                                                   3-4 cups

Turmeric                                                 one pinch

Jeera                                                         ½ tsp

Red chillies/green chillies                5-6

Curry leaves                                           4-5 strands

Coriander leaves                                  7-8 stalks

Ginger                                                       ¾ inch

Fried gram                                              3 tsp (or soaked chana dal)

Coriander seeds/dhania                   1 ½ tsp

Grated coconut                                     4 tsp

Mustard                                                    ½ tsp

Oil                                                               1 tsp

Salt to taste

Method :

Cook diced Ash Gourd with buttermilk/curds and ½ tsp of salt until soft.

Majjige Huli
Grind jeera, ginger, curry leaves, coriander leaves, turmeric, coriander seeds, coconut, friedgram/soaked chana dal into fine paste.

Majjige Huli

Add grounded mixture to cooked ash gourd and mix well.

Majjige Huli

Add required water and salt to taste.

Cook for 2-3 mins.

Majjige Huli

Add more yoghurt and mix well.

Cook in medium-low flame.

You can adjust the consistency by adding yoghurt/water as per your choice.  Keep in mind Majjige Huli should not be too watery nor too thick.

Majjige Huli

In a pan take oil/ghee and temper with mustard seeds and red chillies.

Switch off the flame.

Add tempering to Majjige Huli and mix well.

Majjige Huli

Now Majjige Huli is ready to serve.

Majjige Huli

Majjige Huli is consumed along with cooked rice.  It makes a good combination along with Huli Thovve.

 

Tips :

Often keep stirring Majjige Huli to avoid burning at the bottom.  You can use soaked chana dal in place of fried gram.  I have used fried gram.  Taste differs between both.  You can give a try for both and select as per your choice. If you want more spicy you can add more chillies.

Shyla Nagesh

http://brahmin.kitchen

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