A curry prepared using Curds and Vegetables. This dish is part of Karnataka cuisine and is served in most of the auspicious functions and festivals. This is a perfect accompaniment to yet another authentic Karnataka dish called Nuchchina Unde.
Time Required: 30 Minutes
2 Cups Ash Pumpkin or Snake Gourd
3 Cups Curds/Yoghurt
1 tbsp Bengal Gram
3 Green Chilies
1 tsp Cumin Seeds/Jeera
1/2 tsp Coriander Seeds
1 Cup Coconut
Salt to taste
For the Seasoning:
1 tsp Oil
1/2 tsp Mustard Seeds
1/4 tsp Turmeric Powder
Few Curry Leaves
1 Red Chili, Broken
Soak Bengal Gram, Jeera and Coriander Seeds for 20 minutes. Grind this along with Coconut and Green Chilies to a paste. Dice the Vegetables into big pieces and boil them. Retain one and a half cups of water used for boiling and remove the rest.
In a thick-bottomed vessel, add the Vegetables with water, Curds, the Coconut mixture and Salt. Bring it to a boil and cook for 2 to 3 minutes. Remove to a serving dish.
In a small pan heat Oil, add Mustard Seeds and when they splutter add Turmeric Powder, Curry Leaves and Red Chilies. Add this to the mixture and mix well. Remove to a serving dish.
Serve with Rice, Chapathi, or Nuchchina Unde.
Can we do majjigehuli with curds that has turned sour sometimes.. Can we do the same with curds turned bitter also? Yakendre nanu bisi haalige heppu hakidde *-)
I would’nt do it 🙂
I wanna thank you loads for putting up these authentic south indian brahmin food.. i was brought up with these kinda food and now to be able to cook all these myself and to get the same flavour and taste.. its just a feeling I can describe.. wow!! THANK YOU SO MUCH!!
Thanks for visiting and leaving this lovely note. Do visit again.