Kumbala Kayi Majjige Huli (Ash Gourd Butter Milk Curry)

Majjige Huli is a very famous recipe, an integral part of kannada malnad brahmin lunch/dinner events . It goes very well with plain rice but also served with chitranna, puliyogare etc.  Here majjige means Butter milk. here is the recipe for Kumbala Kayi Majjige Huli

Ingredients

1.  Kumbala Kayi (Ash gourd or winter melon)  - 2 cups Finely chopped into cubes.
2. Coconut grated - 1 cup
3. Green chillies - 2-3
4. Cumin seeds - 1/2 tsp
5. Rice soaked in water - 1 tsp
6. Butter milk sour - 1 cup
7. 1 tsp butter/oil/ghee,mustard,red chilly,curry leaves for tempering



Method:

1. Boil the vegetable and keep it aside.

2. Take the grated coconut in a mixer jar add 1 tsp of cumin seeds, soaked rice,green chilly and grind it to a smooth paste by adding little water.

3. Now take the boiled vegetable and add this to the grinded mixture and boil for 6-7 minutes and turn off the heat.

4. Now pour the buttermilk to the above mixture and mix well. do not heat after the buttermilk is added

4. Now take 1 tsp of butter/ghee/oil in a kadai add all the tempering ingredients and fry it well and add it to the above mixture.

You could also prepare the same recipe with cucumber,pumpkin,beans,brinjal, lady's finger etc. I  specially like the Lady's finger recipe - Bende Kayi Majjige Huli.


TIPS:if it is brinjal/lady's finger then dont boil it instead fry it in a tsp of oil and keep it aside.


Now the tasty Majjige huli is ready to serve