Saturday, July 14, 2012

Majjige Huli (Ash Gourd in Coconut- Yogurt Based Sauce)

Majjige Huli is one of the popular dishes of Karnataka. In Kannada, majjige means buttermilk. I got this recipe from my friend. 
Majjige Huli is a mild coconut- yogurt based dish which has a unique taste. The Seasoning using ghee gives it a special touch.

  • Ash Gourd, chopped- 2 cups
  • Grated Coconut, Fresh/ Frozen- 2/3 cup
  • Green Chillies- 2-3
  • Yogurt*(sour)- 1/3 cup
  • Ghee- 1-2 tsp
  • Mustard Seeds- 1/2 tsp
  • Curry Leaves- Few
  • Dry Red Chillies- 1-2
  • Fenugreek seeds/ Methi- 4-5
  • Salt- To taste
*You can also use buttermilk instead of yogurt. Just add 1/2 cup of buttermilk (or adjust accordingly).


Remove the peel of Ash gourd and chop them into cubes. Then pressure cook these pieces along with water (as required) and salt, for two whistles. Allow it to cool.

When the ash gourd is cooking, grind coconut and green chillies to get a fine paste (add little water while grinding). The coconut paste is ready.

Add the paste and curd to the cooked ash gourd pieces and start heating it on a medium flame (if heat is high, then there are high chances of yogurt splitting). Keep stirring. Add water to adjust the consistency of the gravy. I kept it medium thick. Once it comes to a boil, turn off the heat. Then add the seasoning.

For Seasoning- Heat ghee and then add mustard seeds. Once it starts spluttering, add broken red chillies, curry leaves and fenugreek seeds. Turn off the heat and add it to prepared gravy and mix well. Majjige Huli is ready!!

Serve it hot as a side dish to rice. Above measurement serves 2-3 people.

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