Majjige Huli is a coconut and yogurt based curry from the Udipi Cuisine. Majjige means thin Butter Milk and Huli means Curry and literal translation would be - thin yogurt curry. It is usually made with the addition of vegetables like ash gourd, Mangalore cucumber, pumpkin, brinjal, yam, raw banana, or bottle gourd. We have so many options to choose from.
Today's curry is with bottle gourd which is known as Sorekai in Kannada language, hence it is Sorekai Majjige Huli. This curry is mildly spiced and very light on the stomach. I would recommend using sour yogurt for this and after the yogurt is stirred in towards the end do not boil or over cook. Just simmer on low flame until it starts to boil, immediately switch off the gas.
I was inspired by Mayuri's recipe and so glad that I tried it out.
Bottle gourd ......... 250 gms
Yogurt ................ 1/2 cup
Fenugreek seeds .. 1/4 tsp
Turmeric powder ..1/4 tsp
Salt ................... to taste
For the Paste:
Grated coconut ..4 tbsps
Chana dal ...........2 tbsps (soaked for 2-3 hours)
Green chillies .... 2
Ginger .............. 1 inch piece
Cumin seeds .... 1/2 tsp
Coriander leaves .. 1/4 cup
Mustard seeds .. 1 tsp
Asafoetida ...... 2 -3 pinches
Dry red chillies .. 2
Curry leaves ... few
Oil .................. 2-3 tsps (preferably sesame or coconut oil)
Peel and cut the bottle gourd into cubes.
Boil the with little salt, turmeric powder and the fenugreek seeds.
Do not discard the water after boiling. We can use for the gravy. So add accordingly.
Remove them from water when done.
Now grind the ingredients in the second list to make a coarse paste.
Remove and set aside.
In a pan heat little oil and add the ground paste.
Saute a bit until dal gets cooked.
Mix the water left after boiling the bottle gourd into the paste. Simmer it for a minute and check the salt.
Tip in the boiled bottle gourd pieces into it.
When it starts to boil switch off the gas.
Do not over cook.
Finally stir in the yogurt whisked with water.
Add enough to get the consistency of the gravy you want.
Heat the remaining oil in a small tempering pan.
Add the ingredients and allow them to crackle.
Stir them into the curry.
This curry is usually served with plain rice.