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.
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
Cook diced Ash Gourd with buttermilk/curds and ½ tsp of salt until soft.
Grind jeera, ginger, curry leaves, coriander leaves, turmeric, coriander seeds, coconut, friedgram/soaked chana dal into fine paste.
Add grounded mixture to cooked ash gourd and mix well.
Add required water and salt to taste.
Cook for 2-3 mins.
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.
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.
Now Majjige Huli is ready to serve.
Majjige Huli is consumed along with cooked rice. It makes a good combination along with Huli Thovve.
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.