Kumbalakai Majjige Huli Recipe- Ash Gourd Buttermilk Curry

Name: Kumbalakai Majjige Huli Recipe- Ash Gourd Buttermilk Curry
Prep time: 65 min
Cuisine: Coastal Karnataka
Ingredients: 250 grams Vellai Poosanikai (Ash gourd/White Pumpkin); seeds and skin removed; cut into cubes. Approximately 2 cups; 1 tablespoon Chana dal (Bengal Gram Dal); 1 cup Fresh coconut; grated; 3 Green Chillies; 1 inch Ginger; Salt; to taste; 1 cup Curd (Dahi / Yogurt); churned with 1 cup of water; For Tempering:; 2 teaspoons Coconut Oil; 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1 teaspoon Cumin seeds (Jeera); 1/4 teaspoon Asafoetida (hing); 4-5 Curry leaves; 4-5 Curry leaves

By Admin

Prep Time Total in 65 M

Course Side Dish

Cuisine Coastal Karnataka

Diet Vegetarian

Kumbalakai Majjige Huli Recipe is a traditional South Indian recipe, a must for functions and festivals. It is a tangy curry made from buttermilk and coconut. This curry is usually made with water based vegetables like Bengaluru cucumber, white pumpkin, squash or snake guard. Okra is also a great vegetable that goes well in Majjige Huli.

Ingredients

250 grams Vellai Poosanikai (Ash gourd/White Pumpkin)
seeds and skin removed
cut into cubes. Approximately 2 cups
1 tablespoon Chana dal (Bengal Gram Dal)
1 cup Fresh coconut
grated
3 Green Chillies
1 inch Ginger
Salt
to taste
1 cup Curd (Dahi / Yogurt)
churned with 1 cup of water
For Tempering:
2 teaspoons Coconut Oil
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon Cumin seeds (Jeera)
1/4 teaspoon Asafoetida (hing)
4-5 Curry leaves
4-5 Curry leaves

Instructions

Step 1

To begin making Kumbalakai Majjige Huli Recipe first soak the chana dal in 1/4 cup of water for 20 minutes

Step 2

Steam the ash gourd either using the pressure cooker or a steamer

Step 3

Follow How to Cook Vegetables in a Pressure CookerAdd the coconut, soaked chana dal, green chillies, ginger and salt into a mixer grinder and make a smooth paste

Step 4

Keep aside

Step 5

In a saucepan, stir together the cooked pumpkin and the ground coconut mixture

Step 6

Stir in 1 cup of water, turn on the heat and allow the mixture to come to a boil

Step 7

The Majjige Huli will begin to thicken

Step 8

At this point stir in the buttermilk and boil for another minute

Step 9

Turn off the heat

Step 10

Now we will temper the Kumbalakai Majjige Huli Heat oil in a small saucepan; add the mustard seeds and allow it to crackle

Step 11

Once the mustard seeds have crackled add cumin seeds and saute for 5 seconds, then add the curry leaves and asafoetida and turn off the heat

Step 12

Add this tempering to the above Majjige Huli

Step 13

Serve Kumbalakai Majjige Huli Recipe with Steamed Rice, Carrot Beans Thoran, Pisarna Manga Recipe and Elai Vadam