Majjige huli is an authentic Kannadiga dish that figures prominently in many festival menus. Majjige Huli is a kannada word & the literal translation of this would be thin yogurt curry. Majjige Huli is one of the traditional food variant which is very common to find in many of the festive meals.It is simple and delicious huli recipe.
Preparation time – 15 to 20 min
Cooking time – 10 to 15 min
Serves – 4 to 5
White pumpkin (ash gaurd) – 250 gms (cut into medium pieces)
Coconut – ½ bowl (grated)
Curds – 250 to 500ml
Ginger – 1 inch
Jeera – ½ tsp
Pepper – ¼ tsp
Channa dal – 2 tsp
Green chilies -2 to 3nos
Mustard seeds – ½ tsp
Curry leaves – 10 -12 leaves
Hing (asafoctide) -1 pinch
Red chilies – 2 to 3 nos
Ghee – ½ tsp
Salt to taste
Take a casserole and cook white pumpkin pieces by closing a lid, add salt cook till it is done.
Take a mixer add grated coconut, green chilies, ginger, jeera, pepper, soaked channa dal by adding 1 tsp of curds into it grind into a paste.
Add the grounded mixture in to the boiled white pumpkin and mix well add little water, bring it to boil for 5 min (make a thick curry)
Add curds and mix properly, boil for another 5min turn off the flame. Take a tadka pan, add ghee and heat it, when ghee becomes hot, add mustard seeds, when it starts to sparkle add hing(asafoctide) and curry leaves, red chili, add this tadka or seasoning to the curry and mix well.
Serve hot with rice or as a side dish.