Majjige Huli - Udupi style

Curd based gravy is  very popular all across Indian Cuisine,known by various names each region has it's own special recipe and method to prepare a lipsmacking curd based curry or gravy. 
Majjige Huli(kannada) , Morekuzhambu (Tamil), Majjiga Pulusu(Telugu),Pulissery, kaalan,MoreKootan (malayalam) are all delicacies prepared in the South of India with curd as the main ingredient . The next main ingredient which is part of the masala or spices mix to be prepared is fresh coconut and green /red chillies.  
Kadhi is a north Indian variant and is comparatively easy and quick to make as it doesn't involve any grinding or roasting but uses the basic ingredients in our pantry. 
You can try the recipe of Gujarati Kadi and Fajeto (Aam/Mango kadi) featured on my blog.


I love these curd based curry especially during summers as it light on the stomach and also cools the body system.
As  already mentioned, each region has a slightly different method of preparation and today we shall see how to prepare the Udupi style Majjige Huli. 
This month as a part of our Secret ingredient challenge in our Facebook group we were given the theme as Udupi Cuisine by our fellow blogger Jayshree Trao who has some amazing recipes on her blog and her latest lipsmacking recipe is Watermelon Rind Smoothie which you can try.
I was paired with Poonam Bachav who prepared the traditional prasad Hayagreeva Maddi with the secret ingredients Jaggery and ghee given to her by me and she gave me Mustard and curry leaves. 

Udupi is a town in Karnataka in southern India which is famous for the Udupi Shri Krishna Temple , serene beaches and lots of other temples and Mathas.  
Primarily the Udupi cuisine is a saatvik cuisine meaning there is no use of Onion and Garlic in the traditional recipes as they were all part of the offering made to Shri Krishna in the Krishna Temple 
This Udupi cuisine was developed by the Shivalli Madhwa Brahmins who were in charge of cooking prasad for the temple and then the same is served to the thousands of devotees who throng the temple for darshan. 

Preparation Time - 20 mins 
Cooking Time -15 mins
Serves- 3-4 
Complexity  - simple 


Ingredients 
300 gms ash gourd / white pumpkin/boodhu kumbalkkai /safed bhopla/pooshnikai
1 tablespoon rice soaked in water for 20 mins
1 cup freshly grated coconut 
4 to 5 green chillies 
300 ml thick and slightly sour yogurt/dahi
Few curry leaves/kadipatha
1 tsp mustard seeds
1/4 tsp methi /fenugreek
2 tsp edible coconut oil 
Salt as needed

Method
  • Peel the skin of the ash gourd , discard the seed portion and cut them into medium sized cubes.
  • Take about 150ml water in a vessel and  boil the ash gourd with a little salt until it is 3/4th done.
  • Excess cooking will make it mushy and lose the crunch. 
  • In a blender ,grind the rice, coconut and green chillies with about 2 tablespoons of curd to a fine paste and keep it ready . The rice will give thickness to the gravy.
  • Whisk the curd with 100 ml water and set aside .
  • Once the ash gourd is cooked , add the coconut paste , some salt as needed  and mix well . Bring it to a quick rolling boil .
  • Now, slowly add the whisked curd to this coconut-ashgourd mixture and cook on medium flame till you see the curd mixture frothing up.
  • At this stage turn off the stove and donot over cook because the curd will curdle and the entire texture and taste will be lost .
  • You have to be very vigilant after adding the curd as it will froth up in about 3 to 4 mins max .
  • Prepare a tempering of mustard , methi seeds and curry leaves using coconut oil and pour it over the Majjige Huli .
  • Use of coconut oil is what gives it the authentic flavor and taste so pls donot skip using coconut oil .
  • Serve hot with some rice and enjoy your meal.


Notes 
In place of ash gourd we can use Mangalore cucumber , chayote squash (chou chou) , cucumber or even ladies finger.

Use slightly sour curd to get the tangy flavor .

1-2 dry red chillies can also be added along with tempering .



22 comments:

  1. Interesting recipe. I love these mildly flavoured South Indian curries. I have never cooked anything with ash gourd actually. Must try this one

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    1. Thanks shobhaji . Do try with ash gourd it is tasty. You could also use cucumber or even nicely sauteed crisp ladies finger .

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  2. I love the South Indian yogurt based curries. This one with ash gourd sounds simple yet flavorful. I would love trying it out sometime.

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  3. Curry with coconut, yogurt and ash gourd sounds so flavorful. never had it earlier. will surely try it soon with pumpkin or butternut squash as it is available easily here.

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    1. Do try .I am sure you will develop a new liking towards this huli or south indian kadi

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  4. Priya love how your Majjige huli looks. When I am in India next, definitely going to try it with ash gourd as we loved the lauki one. Interesting that you've used soaked rice.

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    1. Thanks dear. The soaked rice gives some thickness and also a mild sweetness along with the coconut.

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  5. I absolutely love the look of your Majjige Huli. It sounds so very simple, yet so flavourful. With the curd and mild spices, it must be a treat in the summer especially.

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    1. Indeed it was a treat to the taste buds. Very close to mor kootan made in kerala.

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  6. Such a delicious curry. Personally I love yogurt based curries and your recipe looks tempting. Feel like having with hot rice now.

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  7. Today, I've come across two different recipes for Majjige Huli! It's lovely how in India every house has their own variation to dishes. I love the look of your curry... pure white :-) I will be on a look out for ash gourd here. We rarely find it in Rajasthan and when we do, I usually grate it for salads. But this will be a delicious and different curry to try! Saving for later.

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  8. Majjige huli looks very delicious, one of fav at home. We too prepare same masala paste with rice. It's been long time i did not tasted it, your huli making me to have some soon :)

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  9. These look so delicious and best during hot weather. I like these mildly spiced yogurt based curries.

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  10. Loving the addition of rice flour paste to this curry, will add so much to texture and taste. My kids would love this with some rice

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  11. Ash gourd Majjige huli looks super tempting. I am a sucker for Majjige huli.I treat myself once in a while as my boys dont relish it. I can never say no to Majjige Huli.

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  12. Majjige huli makes a good accompaniment with steamed rice. Yours looks so good. This is my favourite dish.

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  13. rice and coconut + green chillies masala - this is a 3rd method of making morkozhambu! will try soon ! looks delicious with the tempering on top :)

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  14. Wow. this looks so tempting and flavorful Priya. Need some hot rice to enjoy these.

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  15. To be honest, I was never a big fan of morkozhambu style recipes till the majjige huli came along. I find this less sour and more easier on my palate.

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