Majjige Huli, a traditional dish from Karnataka is a no onion-garlic, mildly flavoured curry made with veggies, coconut and buttermilk.
Summer is here and it is the best time to have food which is light and cooling for the body. Curd based dishes like curd-rice, Gujarati Kadhi with rice, varan bhaat with curds are perfect options for lunch during summers. Majjige Huli, a curd based gravy served with steamed rice is perfect for hot summers. This dish is traditionally made with ash gourd, which is said to be one of the most detoxifying vegetables in Nature. It has a cooling effect on the body and also keeps our mind alert. It is said that consuming raw ash gourd juice daily increases intellectual capabilities of a person. Majjige Huli can also be made with vegetables such as okra, ivy gourd, mangalore cucumber etc.
Do try this simple, healthy and quick recipe this summer. Here goes the recipe:
¼ kg ash gourd/ 2 cups of chopped ash gourd /petha
½ cup grated, fresh coconut
¼ cup chopped coriander leaves
2 tsp split Bengal gram (chana dal)
3 green chillies
1 tsp cumin seeds
½ tsp turmeric powder
few curry leaves
1 ½ cups buttermilk or diluted curds
salt to taste
For the tempering
1 tbsp oil
1 tsp mustard seeds
few curry leaves
2 to 3 dry red chillies, broken into pieces
- Wash and soak chana dal in water for 2 hours.
- Peel and chop the ash gourd.
- Heat a pan. Add chopped ash gourd, a cup of water, few curry leaves, salt and turmeric powder.
- Allow the ash gourd to cook for 5 to 7 minutes or till they are partially cooked.
- In the meanwhile blend fresh coconut, coriander leaves, soaked chana dal, green chillies and cumin seeds.
- Once the ash gourd is partially cooked, add the ground paste and cook for few minutes.
- Finally add the buttermilk and cook for few more minutes.
- For the tempering, heat oil in a small pan.
- Add mustard seeds, curry leaves and dried red chillies.
- Pour the tempering into ash gourd gravy.
- Serve with steamed rice.
- WATCH RECIPE VIDEO:l