Print Recipe

Ash Gourd Majjige Huli Recipe

Udupi style sambar
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sambhar
Cuisine: karnataka
Servings: 4 people
Author: Pavithra M Adiga


  • Ash gourd /winter melon/ boodu gumbala cubes deskinned - 1 cup
  • Coconut fresh grated - ½ cup
  • Green chilies - 2 no small
  • Cumin or jeera lightly roasted - 1 tsp
  • Rice soaked - 1 tbsp
  • Turmeric powder- ¼ tsp
  • Curd thick - ¾ cup
  • Salt to taste

For seasoning:

  • Coconut oil - 2 tbsp
  • Mustard seeds- 1 tsp
  • Asafoetida or hing - ¼ tsp
  • Curry leaves- 4-5 no
  • Red chilies- 1 no


  • Grind together grated fresh coconut, green chili, roasted jeera and soaked rice into fine paste.
  • Take a vessel, add tablespoon coconut oil, turmeric powder, ash gourd cubes, salt and little water and cook on medium flame until they become soft.
  • To this add ground coconut paste, curd, cook on low flame until we get nice aroma. Adjust the salt as per taste and water for consistency.
  • For seasoning, heat coconut oil in a small pan, add mustard seeds, sauté well. To this add asafoetida, curry leaves, red chili and sauté well. Pour this on majjige huli.
  • Mix well; ash gourd majjige huli is ready to be served hot with rice.


Any veggie like mangalore cucumber, bottlegourd, ivy gourd can be used for the preparation of this majjige huli.

Buttermilk can be used instead of curd.