Ash Gourd Majjige Huli Recipe
Udupi style sambar
Servings: 4 people
Ingredients
- 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
Instructions
- 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.
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Notes
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.
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