I wanted to post this recipe since the day I started this blog. Yes that long!!! But each time I made it, I could not post it due to various reasons. Even when I made this yesterday, I barely had anytime to photograph this stew. But I managed to acquire the banana leaf and photograph this just so that I could post the recipe.
This curd based gravy can be prepared with various vegetables like, okra, amarnath leaves, capsicum, etc. But my favorite way to have majjige huli is with ash gourd. I just love the way ash gourd tastes when it is dunked in the curd gravy. I love ash gourd so much that I was bitterly disappointed when I came to know that ash gourd was not available in Dar. I was so crest fallen that I had not made majjige huli for a long time. That was until I spotted the spaghetti squash. This gourd has the same colour and almost the same texture of ash gourd so it works very well for Majjige huli. I tried making Majjige huli with spaghetti squash once and I have never looked back since then. Like ash gourd, spaghetti squash really blends well with the gravy and I feel it is one of the best ways to use the vegetable.
Majjige huli is the south Indian counter part of Kadhi. It is normally prepared during wedding and festivities. But then this subtly flavoured curry is so delicious that you just don't need an occasion. You just make this and you can turn that meal into a special one. There is something about this creamy yellow gravy that despite being simple it is still heart warming. The best ways to enjoy majji huli is with steamed rice and aralu sandige (ash gourd fritters). It is truly, one of life's simple pleasures.
Majjige huli recipe
Preparation time: 15min+soaking time
Cooking time: 10min
Mangalore southekai or spaghetti squash- 1 med, peeled deseeded and chopped into bite sized pieces
Thick butter milk- 2 cups, slightly sour or a day old
Salt- to taste
To be gound to a paste:
Channa dal- 1-1/2 tbsp, soaked in 3 tbsp of water for an hour
Ginger- 1" piece
Cumin seeds- 1 tsp
Coriander leaves- 2tbsp
Green chillies- 2 or more if you like it more spicy
Turmeric- 1/4 tsp
Grated fresh coconut- 3tbsp
For the seasoning:
Oil or ghee clarified butter- 1tbspLocation
Mustard seeds- 1/2 tsp
Hing- a pinch
Curry leaves- 2 sprigs
- Cook spaghetti squash in two cups of water till completely cooked yet firm.
- Grind all the ingredients mentioned in the list to smooth paste using a little water.
- Add the ground mixture and salt to the cooked spaghetti squash and bring the mixture to a boil.
- Whisk the butter milk and stir it into the boiling mixture and allow the mixture to simmer for 5min. Keep mixing in between
- For the seasoning, heat oil or ghee in another pan and add the mustard seeds. Once they sputter, add the hing and curry leaves and fry till the curry leaves turn crisp.
- Add the seasoning to the prepared majjige huli and serve hot with steamed rice and aralu sandige (ash gourd fritters).
This gravy goes straight to Nancy's Your best recipe event