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 .