Kumbalakai Majjige Huli Recipe is a traditional South Indian recipe, a must for functions and festivals. It is a tangy curry made from buttermilk and coconut. This curry is usually made with water-based vegetables like Bengaluru cucumber, white pumpkin, squash, or snake guard. Okra is also a great vegetable that goes well in Majjige Huli. It is an authentic Karnataka recipe and you can find similar recipes across the south of India. Some make this recipe spicy and some make it less spicy with fewer ingredients.
Ingredients
2 cups ash gourd cut into cubes(kumbalkayi)
1 cup curd or buttermilk
Salt to taste
For the masala paste:
3/4 cup fresh grated coconut
2 green chillies
2 tsp chana dal soaked(Bengal gram split)
2 tsp rice soaked
2 tsp cumin seeds (jeera)
very lil turmeric(optional)
Grind these into a fine paste and keep aside
For the tempering:
2 oil
1 tsp mustard
curry leaves
2 red chillies
1/2 tsp asafoetida powder
Procedure
Cook ash gourd pieces with salt and1/2 cup water in cooker for 2 whistles
Transfer it to a vessel and add masala and water if needed
Boil it well add buttermilk and boil for only 1 minute
Temper with the ingredients and serve hot with rice.
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