Majjige Huli

Name: Majjige Huli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 350 g ash gourd (peeled, deseeded, cut into medium cubes); 1.5 cup yogurt (slightly sour, whisked smooth); 0.5 cup coconut (fresh, grated); 2 pcs green chili (roughly chopped); 0.5 tsp cumin seeds; 1 tsp rice (raw, for grinding); 1 pinch turmeric powder; 0.5 tsp salt; 2 cup water; 1 tsp coconut oil; 0.5 tsp mustard seeds; 8 pcs curry leaves; 1 pcs dried red chili (broken in half); 1 pinch asafoetida

RATING

4.4/5(63)

TASTE SCORE

7/10

A comforting Karnataka-style yogurt curry made with ash gourd, coconut, and mild spices. It is gently simmered so the curd stays smooth and tangy, then finished with a fragrant tempering of mustard seeds and curry leaves.

PREP

15m

COOK

25m

SERVES

1 KATORI

123 cal

SERVINGS

METHOD · 8 STEPS

prep · ~8 min
Prepare the ash gourd and yogurt.
1.Peel the ash gourd, remove the seeds, and cut it into medium cubes.
2.Whisk the yogurt in a bowl until smooth and lump-free.
3.Keep the grated coconut, green chili, cumin seeds, and rice ready for grinding.
mix · ~3 min
Grind the coconut paste.
Blend the coconut, green chili, cumin seeds, rice, turmeric powder, and a little water into a smooth paste. Keep it fairly fine so the curry turns silky.
TIPUse cold or room-temperature water while grinding so the coconut stays fresh-tasting.
boil · ~10 min
Cook the ash gourd until tender.
Add the ash gourd to a pot with 1 cup water and cook over medium heat until just soft but still holding shape. This should take about 8 to 10 minutes.
TIPDo not overcook the ash gourd or it will break down and make the curry watery.
simmer · ~4 min
Add the ground paste and simmer briefly.
Stir the ground coconut paste into the cooked ash gourd along with salt and the remaining water. Simmer gently for 3 to 4 minutes until the raw smell disappears.
mix · ~3 min
Stir in the yogurt.
Lower the heat completely, then add the whisked yogurt and mix well. Warm the curry gently without letting it boil, just until it is hot and lightly frothy around the edges.
TIPKeep the heat low after adding yogurt or the curry may split.
temper · ~1 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add dried red chili, curry leaves, and asafoetida.
4.Cook for a few seconds until fragrant.
assemble · ~2 min
Pour the tempering over the curry.
Pour the hot tempering over the majjige huli and mix gently. Let it sit for 2 minutes so the flavors settle.
serve
Serve warm with rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the yogurt until completely smooth before adding, so the curry stays velvety and lump-free.
2
Cook the ash gourd only until translucent and tender; overcooked cubes will collapse into the gravy.
3
Grind the coconut paste very fine, since a coarse paste makes Majjige Huli feel grainy instead of silky.
4
After the yogurt goes in, keep the flame low and never let the curry boil or it may split.
5
If the yogurt is very thick, loosen it with a spoonful of the hot curry first, then stir it into the pot.
6
Let the tempering sit on the curry for a minute before mixing to perfume the whole dish with mustard and curry leaves.
7
This curry tastes even better after a short rest, once the coconut, chili, and sour yogurt meld together.