Monday, August 16, 2010

Ashgourd in yoghurt sauce (Majjige HuLi)

What do you do if you have excess of curds or buttermilk? And some juicy vegetable like ash gourd or cucumber or bottle gourd? In our house it is Majjige HuLi, a special side dish for rice having veggies in a spicy yoghurt sauce. And this is generally accompanied by baLaka/majjige menasinakai (salted, fried green chilies) and sandige (fritters).It makes a nice change from the usual rasam and sambhar and in a very healthy way.
This time it is Majjige HuLi with ash gourd. Peel off the gourd and chop the outer part of the gourd for this. And what do you do with the inner pulp? Well, deseed it and save it in the refrigerator for another exciting recipe coming soon!
Here’s the recipe...
Ash gourd Majjige HuLi

Preparation time : 15 min, excluding time for soaking
Cooking time : 15 min
Serves : 4-5

Ash gourd - 2 cups (chopped into chunks, outer part)
Chana dal - 1 Tbsp, soaked for at least ½ an hr
Cumin seeds - 2 tsp
Ginger - 1” cube
Green chilies - 5-6, depending on taste
Coconut - 3 Tbsp, grated
Coriander leaves - 2 sprigs
Curds - 1 cup
Buttermilk - ½ cup
Turmeric - 2 pinches
Salt - 1 tsp or according to taste
For tempering:
Oil - 1 tsp
Cumin seeds - 1 tsp

• Soak the dal in enough amount of water
• Cook the chopped ash gourd in enough water till tender. Do not over cook
• Meanwhile, grind the soaked dal, cumin, coriander, ginger, green chilies, turmeric and coconut to a fine paste, adding a little water
• Once the vegetable is cooked, add the ground paste and salt and bring to a boil
• Add curds and adjust the consistency with buttermilk and continue to boil for a couple of minutes.
• Make tempering with cumin seeds, add and serve with rice. Tastes good even when cold

Tips n Tricks:
• Do not overcook the ash gourd
• Let the sauce not be too thick. Adjust the consistency with more or less buttermilk

• Veggies like ash gourd, cucumber, winter melon, bottle gourd make this dish good
• The same can be prepared with greens too

Sending this to Akila's event: Dish name starts with A.


  1. This sounds similar to our Morkuzhambu. Ur version sounds tasty too. Would love to try this sometime.

  2. wow ,its looks so delicious n tempting ...healthy n yummy too ...

  3. I love the tanginess of majjige huli....looks yumm with that fritter

  4. This is one of my favorite dishes to make apart from Sour Curd dosa and Jhunka when I have lots of curd. I make this usually with gram flour and this special version is 'Rubbida majjige Huli' reserved for special occasions. Long time since I made it this way..urs looks fab!!

  5. we love all gourds. This ones nice.

  6. Nice! it is my favorite! with bitterguard I like most!

  7. One of my fav and i didnt have this from a long long time...very tempting one,love to have this with rice..

  8. Thanks all for your lovely comments :)

  9. I think a real kannada meal is incomplete without majjige of the yummiest things to have! We call it 'Majjige paladya' BTW, do you know how to make aambode paldya and aambode saaru?
    Oh God, the thought itself is making me very hungry! I followed you rotti recipe( W/O- avrekalu- i didnt have it
    ) and first time in my life, I liked my akki rottis! Thanks a lot Sum :))

  10. Good blog here Sum :) first time visitor, was drawn in my your Paddu and Tambuli ! Do visit my space also sometime !
    Mom Chef


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