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A tangy and savory yogurt-based curry from Karnataka, made with ash gourd and a fragrant coconut-spice paste. This comforting South Indian classic is best enjoyed with hot steamed rice.
Prepare the Coconut Paste
Cook the Ash Gourd
Cook the Paste
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A tangy and savory yogurt-based curry from Karnataka, made with ash gourd and a fragrant coconut-spice paste. This comforting South Indian classic is best enjoyed with hot steamed rice.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 198.8 calories per serving with 7.18g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare and Add the Yogurt Base
Gentle Reheating
Prepare the Tempering (Tadka)
Garnish and Serve
You can replace ash gourd with other vegetables like okra (bhindi), chayote squash (seeme badnekai), bottle gourd (sorekai), or even cucumber. Adjust cooking time accordingly.
For a vegan Majjige Huli, use a plant-based yogurt like coconut or cashew yogurt. Ensure it has a tangy flavor. Use any neutral vegetable oil for tempering.
For a lighter version, you can skip the soaked chana dal in the grinding paste. The besan in the yogurt will still provide some thickness.
The curd (yogurt) base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Ash gourd has a high water content and is known in Ayurveda for its natural cooling properties, making this dish particularly comforting in warm weather.
Spices like ginger, cumin seeds, and especially hing (asafoetida) are well-known for their digestive properties, helping to prevent bloating and indigestion.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), which are a source of readily available energy for the body.
One serving of Majjige Huli (approximately 1 cup or 245g) contains around 160-190 calories, depending on the fat content of the yogurt and coconut used.
Yes, Majjige Huli is considered a healthy dish. It's rich in probiotics from yogurt, which is great for gut health. Ash gourd is hydrating and low in calories. The spices used also offer various digestive and anti-inflammatory benefits.
Curdling happens when yogurt is heated too quickly or at too high a temperature. To prevent it: 1) Always turn off the heat before adding the yogurt. 2) Let the hot curry cool for a few minutes first. 3) Mix besan with the yogurt to stabilize it. 4) Reheat the final curry on the lowest possible flame and never bring it to a boil.
Fresh coconut is a key ingredient that provides the characteristic flavor and texture to authentic Majjige Huli. While you can make a yogurt curry without it, it would be a different dish, more like a kadhi.
Majjige Huli is traditionally served hot over a bed of fluffy, steamed white rice. It also pairs well with a side of a dry vegetable stir-fry (palya/poriyal) and papad.
You can store leftover Majjige Huli in an airtight container in the refrigerator for 1-2 days. The consistency might thicken upon cooling. Reheat it very gently on low heat, without boiling, or enjoy it cool.