Majjige huli recipe | ಮಜ್ಜಿಗೆ ಹುಳಿ | white pumpkin curry. Kumbalakai Majjige Huli Recipe is a traditional South Indian recipe, a must for functions and festivals. It is a tangy curry made from buttermilk and coconut. This curry is usually made with water based vegetables like Bengaluru cucumber, white pumpkin, squash or snake guard.
This type of majjige huli is known as paladya in kundapura region.
Majjige Huli is a vegetable dish with dal and vegetables cooked in a buttermilk base.
Similar to Kadhi of Maharashtra and Gujarat but with vegetables.
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Majjige huli recipe
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Ingredients of Majjige huli recipe | ಮಜ್ಜಿಗೆ ಹುಳಿ | white pumpkin curry:
- You need 1 medium white pumpkin.
- Provide 1 cup for buttermilk or 1/2 cup sour yoghurt.
- Give leaves of few curry.
- Prepare for mustard seeds.
- Need jeera / cumin seeds.
- Require pinch asafoetida/hing.
- Give 1 teaspoon for ghee/clarified butter.
- You need to taste salt.
- Require For Masala Paste.
- Give 2 tablespoons chanadal (soaked for 2-3 hrs and drained).
- Give 1/2 cup of fresh coconut.
- Prepare 1 teaspoon for jeera/cumin seeds.
- Provide 1 tablespoon of coriander seeds.
- Provide 4-5 for green chillies.
- Provide 1 tablespoon - fresh coriander leaves.
Method of Preparation Majjige huli recipe video with tips and instructions! Majjige HuLi is a very popular dish in karnataka. Ash gourd/boodugumbala kaayi/Winter melon is a low calorie vegetable, ideal for diabetes and is good for weight loss. Its alkaline nature neutralizes acid in the stomach and helps to cure peptic ulcers.
Majjige huli recipe | ಮಜ್ಜಿಗೆ ಹುಳಿ | white pumpkin curry start cooking:
- Wash the pumpkin, cut into half. Slice the pumpkin, and remove the outer green skin. Remove the centre pulp, this can be ground and used in dosa batter. Cut the pumpkin into big cubes. Add 2 cups water, and boil the pumpkin cubes until soft. Pumpkin does not take long time to cook, probably just 4-5 mins. Meanwhile, grind jeera,coriander seeds,coconut,green chillies,soaked chanadal and little water..
- Make a give paste. Add coriander leaves and give it one pulse. We don’t want the coriander to become a paste. Add the ground masala to the cooked pumpkin and bring to a boil on medium flame. Add a cup of water to thin down. Let it boils for a couple of mins. Add buttermilk and simmer for another minute. Heat another pan, add ghee. When ghee melts, add mustard, jeera, asafoetida and curry leaves. Pour the tempering over the curry and mix. Serve with hot rice !.
- Video Recipe - https://youtu.be/mfMhXfd6SJc.
Majjige Huli is a kannada word & the literal translation of this would be thin yogurt curry. Our family has mixed likings for majjige huli. Me & my sister are ardent fans of it whereas my father doesnt like this. For more recipes related to Majjige Huli checkout Cucumber Curry, Kakdi Ki Sabzi. You can also find more Main Course Vegetarian recipes like Lahsooni Tindli Canneloni With Spinach And Taste : Spicy.
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