Monday, November 12, 2012

Kannadiga Havyaka Recipes : Ash Gourd (Boodu Kumbalakaayi) Majjige HuLi | Southekai Hasi Majjige HuLi | Cucumber Spicy Yogurt

Majjige Huli is a very popular Karnataka dish, actually a Havyaka Recipe in particular. As the name suggests, this dish is a coconut and yogurt(majjige in kannada)  based gravy, spiced with green chillies and flavored with cumin that is added to the vegetable.  The veggie could be either tindora, green peppers/capsicum, potatoes, cucumbers, okra/lady's finger, brinjal/eggplant, ash gourd/ winter melon or even the yard long beans, called "Alasande" in Kannada.  Here I have used cucumber and tindora (thondekai in kannada), as the combination tastes great.

Preparation Time: 20 minutes

Servings: 4

  • 1 big cup buttermilk
  • 7-8 green chillies
  • Chopped vegetables(Tindora and Cucumber) – 2 cups
  • 1 cup fresh grated coconut
  • 3 table spoon chana daal
  • 2 table spoon oil for seasoning
  • 1 table spoon mustard seeds
  • 1 table spoon cumin seeds
  • 1 sprig curry leaves
  • 2 – 3 red chillies
  • a pich of asafoetida
  • Salt – as required
  • Soak chana daal for 20 minutes in 1/4 cup of water.
  • Cut the Tindora and Cucumber into large pieces.
  • Boil in a little water until soft.
  • Blend together the coconut, green chillies and soaked chana daal.
  • Add this paste to the above mix
  • Dilute with some water if needed.
  • Bring to a boil on a low flame.
  • Add salt as required.
  • Season with mustard, cumin, red chillies, curry leaves and asafoetida.

  • Remove the vessel from the stove.
  • Add buttermilk/yogurt and mix well.


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