Majjige Huli (Bottle gourd in yogurt gravy)

Majjige means buttermilk in Kannada and this tangy mildly spicy curry is made with buttermilk or yogurt, coconut and water based vegetables. You may use bottle gourd, ash gourd, cucumber, etc. to make this. This dish tastes best with sour yogurt – a great way to use up yogurt that has turned sour. Tastes so good with steaming hot rice and papad.


majjige huli



Bottle gourd – 250 grams, cut into cubes
Bengal gram lentil – 2 tbsp
Fresh coconut – ½ cup, grated
Green chilli – 3-4
Ginger – 1 inch
Coriander leaves – handful
Cumin seeds – 1 tsp
Yogurt – 1 cup
Oil – 1 tbsp
Mustard seeds – ½ tsp
Dry red chilli – 1
Turmeric – ½ tsp
Asafoetida (hing) – a pinch
Curry leaves – 5-6
Salt – to taste


  1. Soak the bengal gram lentil in water for one hour
  2. Grind together coconut, soaked lentil, green chilli, cumin, ginger, and coriander leaves with some water to form a smooth paste
  3. Whisk yogurt with one cup water until it is smooth and has no lumps
  4. In a thick bottom vessel, cook the bottle gourd with water and turmeric until they are just tender but not mushy
  5. Add the ground paste and boil for 8-10 minutes
  6. Turn the flame to low and add the yogurt-water mixture. Mix well and bring to boil
  7. Simmer for 1-2 minutes and turn off the heat . Add salt and mix well
  8. To make the temper, heat oil in a small pan and add mustard. Once it splutters, add dry red chilli, hing, and curry leaves. Fry for few seconds and turn off the heat
  9. Add the prepared tempering to the majjige huli and serve


  • This dish tastes best with sour yogurt
  • Make sure you whisk the yogurt until it is smooth
  • Don’t boil for more than 2 minutes after adding yogurt as this may curdle it
  • Make sure you add salt after turning off the heat. Boiling the majjige huli with salt may curdle the yogurt