Any day it’s our home style food that will make us feel comforted. These are the dishes your mom or granny used to make isn’t it? It will immediately make one nostalgic! My home style kind of food is South Indian food especially dishes like Karnataka style majjige huli (huLi).
Karnataka style majjige huli has ground coconut as the main ingredient along with kadale bele a.k.a chana dal. These two are ground together with minimal spices making extremely flavourful and nice and thick!
I really love to lap up Karnataka style majjige huli. A steaming bowl of rice along with a few sandige (fryums or fritters) and a pickle to taste on the side. All these together is a complete meal in itself! (our menu for tomorrow :-))
How kadhis are to North India majjige huli or mor kuzhambu is to South India. Karnataka style majjige huli is made during festivals or occasions as well. It is even made for everyday food. All in all a super dish! Super tasty and flavourful.
Majjige huli is typically made with lauki (sorekayi), white pumpkin (doodhi) or seeme badanekayi (chayote squash)
Try Gujarathi kadhi and sorekayi kootu. More Karnataka and lauki recipes. Here are a few more home style recipes for you to make and enjoy from FOI!
- 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!
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
Karnataka Style Majjige Huli Stepwise:
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!
