Name: Majjige Huli Recipe
Yield: 4
Cuisine: South Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Majjige Huli Recipe

Smitha Kalluraya

Crawler

South Indian

Vegetarian

Sour curd

Sour buttermilk

Salt

Coconut

Bengal gram/channa dal

Coriander seeds/dhania

Cumin seeds/jeera

Green chillies

Ginger

Turmeric/haldi

Asafoetida/hing

Mustard seeds

Red chilly

curry leaves

Soak channa dal in little water for 20 minutes.

step 1

Remove the skin of the ash gourd, deseed them and cut into small cubes.

step 2

Cook the ashgourd with little turmeric either in a cooker/microwave or directly in the vessel. But don't overcook and make it mushy. It should be about 75 % cooked.

step 3

Meanwhile grind the ingredients mentioned under " to grind " to a very very smooth paste adding little water.

step 4

Add masala paste and salt to the cooked veggie.

step 5

Boil for a couple of minutes. Add buttermilk and mix such that the masala and buttermilk blends well. Add some water to get the desired consistency. Let the mixture to come to a boil. You will see that as it boils, the gravy thickens. Stir for 1-2 mins and switch off. **ref note 4.

step 6

Heat oil in a small pan. Temper with mustard seeds, hing & curry leaves. When the mustard crackles, pour the tempering over the curry. Ash gourd majjige huli is ready to serve.

step 7

Enjoy it with steamed rice along with some sun dried chillies/spicy pappad/spicy chutney.

step 8

Majjige Huli