Go Back
+ servings

Majjige Huli




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


  • 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


  • 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