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Majjige huli
Ash gourd in buttermilk
Majjige huli (ಮಜ್ಜಿಗೆ ಹುಳಿ): Karnataka ash gourd simmered in spiced buttermilk with a ground coconut paste
Majjige huli is part of the Udupi and Mangaluru lunch, served with rice on banana leaves at temple meals and weddings and made at home on hot days: chunks of ash gourd (or cucumber, or chayote) cooked tender and then simmered gently in sour buttermilk thickened with a paste of coconut, green chilli, ginger and soaked chana dal. It is mild, tangy and pale yellow, and very cooling. A portion is about 150 kcal. The most common mistake is boiling it after the buttermilk goes in; it splits into curds and whey. Heat it until just steaming and then take it off. Chef's tip: use buttermilk that is a day or two old and properly sour; fresh buttermilk tastes flat in this dish.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the coconut paste
- 2 ⅛ oz fresh grated coconut
- 1 tbsp chana dalsoaked 20 minutes
- ⅜ in fresh ginger
- ½ tsp cumin seeds
For the huli
- 14 oz ash gourd (or cucumber or chayote)peeled, seeded, cut into 2 cm cubes
- ¼ tsp ground turmeric
- 1 tsp salt
- 2 cups sour buttermilkor 250 g plain yogurt whisked with 250 ml water
For the tempering
- 2 tsp coconut oil
- ½ tsp black mustard seeds
- 10 curry leaves
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Method
0/5 doneStep 1: Drain 1 tbsp chana dal and grind with 2 ⅛ oz fresh grated coconut, 2 green chillies, ⅜ in fresh ginger, ½ tsp cumin seeds and 4 tablespoons of water to a very smooth paste.
3 minStep 2: Put 14 oz ash gourd (or cucumber or chayote) in a pan with ¼ tsp ground turmeric, 1 tsp salt and 200 ml water. Cover and simmer over a medium heat for 8–10 minutes, until the cubes turn translucent and a knife goes in easily.
10 minStep 3: Stir in the coconut paste and simmer for 3 minutes, stirring, until it thickens slightly and the raw coconut smell has gone.
3 minStep 4: Turn the heat to its lowest and stir in 2 cups sour buttermilk. Heat, stirring, for 2–3 minutes, until it is hot and steaming with tiny bubbles at the edge. Do not let it boil, or it will curdle. Take it off the heat.
3 minStep 5: For the tempering, heat 2 tsp coconut oil in a small pan. Add ½ tsp black mustard seeds; when it pops, add 1 dried red chilli and 10 curry leaves and fry for a few seconds. Pour over the huli and serve warm with rice.
1 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 6 g
- Carbs
- 10 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does majjige huli take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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