Majjige Huli: Bottle Gourd Yogurt Curry

14 Jun

Majjige Huli

Kadhi with a Kannadiga spin – that’s how I would describe majjige huli to folks back home. Same as kadhi, majjige huli is made of yogurt and spices, with a thickening agent – besan it is in kadhi, rice generally in majjige huli. Majjige huli is also sourer and lighter than kadhi – no fried pakoras but boiled vegetables, the dish is a slimmer’s delight.

Other than puliogare, majjige huli is one of the nicest new dishes I have become acquainted with since moving down south. Thanks to my friend’s Kannadiga cook who taught me her way of making it.

You Need:

  • Plain yogurt – 2 cups
  • Curry leaves – 8
  • Turmeric powder – 1/2 teaspoon
  • Bottle gourd – peeled and cubed, 250 gms
  • Peanut oil – 1 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Salt – to taste
For the masala:
  • Rice – 1 tablespoon
  • Cumin seeds – 1 teaspoon
  • Green chilies – 2
  • Coriander leaves – 1/4 cup when plucked

How To:

Take the yogurt out of the refrigerator a few hours before using it for this dish. Allow it to come to room temperature.

Soak the rice in a cup of water for an hour. Drain the water, wash and place the rice in a blender. Grind to a thick paste along with the cumin seeds, green chilies and coriander leaves.

Beat the yogurt thoroughly with salt.

Boil the bottle gourd cubes in salted water till almost cooked.

Heat peanut oil in a pan. When hot, splutter mustard seeds and pop in curry leaves, turmeric powder and the masala paste soon after. Cook the paste, stirring regularly, till the rawness of the rice goes away. (Add a little water to the masala paste if it sticks to the pan.)

Slide in the bottle gourd cubes and cook for another few minutes so that the bottle gourd gets fully cooked.

At this stage, on low flame, very gently, slide in the beaten yogurt. Keep stirring gradually and continuously. When the dish comes to a boil, take it off the fire.

To Serve:

Serve majjige huli hot with rice and a dry vegetable fry on the side.

Majjige Huli

Notes:

Majjige huli is not rigid about the vegetable that goes into it. My recipe uses bottle gourd; okra is another popular alternative.

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