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    Home » Lentils/Dal » Majjige huli

    Majjige huli

    Published: Sep 13, 2016 · by Shilpa · Leave a Comment

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    Majjige huli

    Majjige huli (bottle gourd in yogurt-based curry) step-by-step recipe with photos.

    Jump to:
    • About this recipe
    • Ingredients
    • Tips to make perfect majjige huli
    • Majjige huli recipe video
    • Majjige huli step-by-step recipe with photos
    • Recipe card

    About this recipe

    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. Here I am using bottle gourd. Majjige huli is prepared for festivals and ceremonies of every Brahmin household in Karnataka. It is a good change from the regular sambar.

    Ingredients

    Majjige huli

    Bottle gourd: I use bottle gourd to make majjige huli. However, any water-based vegetable will work well - like ash gourd, cucumber, etc.

    Yogurt: I use whisked yogurt to make this dish.

    Bengal gram: Bengal gram or chana dal is a key ingredient. I use soaked chana dal directly in the dal as well as in the masala paste. Grinding them in masala base gives a good thickness to the dish and using them whole adds great texture.

    Masala paste: I make the masala paste with coriander leaves, mint leaves, coconut, green chilli, ginger, cumin seeds, and soaked chana dal.

    Tempering: I make the tempering with mustard seeds, fenugreek seeds, dry red chilli, curry leaves, hing, and turmeric powder.

    Oil: I make this dish with coconut oil. However, you may replace it with any cooking oil of your choice.

    To make majjige huli, I grind together soaked chana dal, coconut, coriander leaves, green chilli, ginger, and cumin seeds. I boil washed, peeled, and chopped bottle gourd with some soaked chana dal in little water. Once it is almost done, I add the ground paste and simmer for a few minutes. I then add whisked yogurt and simmer for just one or two minutes. I then add salt and mix well. I make a tempering in oil with mustard seeds, methi seeds dry red chilli, turmeric powder and hing. I give everything a good mix and it is done. You may choose to soak lesser chana dal and use everything for grinding but adding some chana dal directly in the curry adds a very good texture.

    Tips to make perfect majjige huli

    - This dish tastes best with sour yogurt
    - Bring the yogurt to room temperature before using
    - 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

    This less-known south Indian yogurt-based curry is similar to the Punjabi kadhi. This dish tastes best with sour yogurt – a great way to use up yogurt that has turned sour. Here is my take on this traditional, classic dish. Tastes so good with steaming hot rice and papad.

    For more recipes with bottle gourd as the main ingredient, click here.

    For more recipes with yogurt as the main ingredient, click here.

    Majjige huli

    Majjige huli recipe video

    Majjige huli step-by-step recipe with photos

    1. Boil bottle gourd pieces and half the amount of soaked chana dal

    2. Gather ingredients for grinding

    3. Grind them into a paste with little water

    4. Whisk the yogurt well making sure there are no lumps

    Majjige huli
    Majjige huli
    Majjige huli
    Majjige huli

    5. Add the ground paste to boiled bottle gourd and simmer

    Majjige huli

    6. Add the whisked yogurt

    Majjige huli

    7. Prepare the tempering and pour over the majjige huli

    Majjige huli
    Majjige huli

    Recipe card

    Majjige huli

    Majjige Huli

    Majjige huliShilpa
    Majjige means buttermilk in Kannada and this tangy mildly spicy curry is made with buttermilk or yogurt, coconut, and water-based vegetables (here, I have used bottle gourd).
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine Indian, Karnataka
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins

    Ingredients
      

    • 250 grams bottle gourd cut into cubes
    • ½ cup Bengal gram (chana dal)
    • ½ cup coconut fresh, grated
    • 3-4 green chilli
    • 1 tsp ginger paste
    • ½ bunch coriander leaves
    • A few mint leaves optional
    • 1 tsp cumin seeds
    • 2 cup yogurt
    • 1 tbsp oil
    • ½ tsp mustard seeds
    • 1 dry red chilli
    • ½ tsp turmeric powder
    • ½ tsp fenugreek seeds (methi)
    • A pinch asafoetida (hing)
    • 5-6 curry leaves
    • Salt to taste

    Instructions
     

    • Soak the chana dal in water for one hour
    • Grind together coconut, half of the soaked chana dal, green chilli, cumin, ginger paste, mint leaves and coriander leaves with some water to form a smooth paste
    • Whisk the yogurt until it is smooth and has no lumps. Set aside
    • In a thick bottom vessel, cook the bottle gourd with enough water and the remaining soaked chana dal until they are almost cooked
    • Add the ground paste and boil for 8-10 minutes
    • Adjust consistency
    • Turn the flame to low and add the yogurt-water mixture. Mix well and bring to boil
    • Simmer for 1-2 minutes and turn off the heat. Add salt and mix well
    • To make the temper, heat oil in a small pan and add mustard. Once it splutters, add dry red chilli, methi, hing, turmeric powder, and curry leaves. Fry for few seconds and turn off the heat
    • Add the prepared tempering to the majjigehuli and serve

    Video

    Notes

    • This dish tastes best with sour yogurt
    • Bring the yogurt to room temperature before using
    • 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
    Nutrition Facts
    Majjige Huli
    Amount Per Serving
    Calories 77 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 2g13%
    Cholesterol 4mg1%
    Sodium 74mg3%
    Potassium 127mg4%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 2g4%
    Vitamin A 99IU2%
    Vitamin C 15mg18%
    Calcium 57mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

    Watch majjige huli web story here.

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    Namaste. My name is Shilpa. Born and brought up in the colourful, beautiful country India, I now reside in Melbourne with my family. Read More…

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