Karnataka Style Majjige Huli | Majjige HuLi |
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- 250 Gm cubed sorekayi/lauki
- ½ Cup whisked/well beaten yogurt
- 1½ Tbsp kadale bele (chana dal)
- ⅓ Cup freshly grated coconut
- ¼ Tsp mustard
- 10-12 black pepper
- ½ Tsp jeera
- 1-2 green chillies
- 1 small crystal hing/asafoetida
- 1" ginger
- 3-4 sprigs of coriander
- Few curry leaves
- Salt to taste
- 1 Tbsp desi ghee
- ½ Tsp mustard
- 1 broken red chilli
- Few curry leaves
- Wash, rinse and soak chana dal for an hour or so. Keep aside
- Boil sorekayi/lauki pieces till soft
- Get all ingredients ready for grinding
- Grind grated coconut into a paste
- Next add all other masala ingredients and grind into a fine chutney
- Add all of this paste into a pan/vessel. Add about half a cup of water and bring to light boil
- Once it starts to thicken, add little more water if required and add whisked yogurt. Mix well
- Next add boiled sorekayi and mix well. Let it simmer on low flame
- To make tadka, heat ghee, add mustard and once they splutter, red chilli and curry leaves
- Pour this tadka over the simmering majjige huli gravy. Adjust thickness
- Serve hot with rice accompanied with pickle, happala and sandige! Savour the fun!
Chana dal gives the thickness to this majjige huli. Make sure to adjust thickness by adding water. It should not be very thick nor very thin
Use any soft vegetable like white pumpkin, seeme badanekayi, Mangalore southekayi or even seedless cucumber
I grind coconut first to ensure coconut blends well with other masala
Recipe by Food Of Interest at https://foodofinterest.com/karnataka-style-majjige-huli/
3.5.3226