|1.||Ash gourd / winter melon / pethakaddu / budugumbala kai 3/4 kg|
|2.||Curd / yogurt 1 cup or buttermilk 2 cups|
|3.||Salt to taste|
|4.||Turmeric powder 1/8 teaspoon|
|1.||Fresh coconut gratings 1/4 cup|
|2.||Chana dal 1/2 tablespoon|
|3.||Raw rice 1/2 teaspoon|
|4.||Ginger small piece|
|5.||Cumin seeds / jeera 3/4 teaspoon|
|6.||Green chilies 3-4 or to taste|
|7.||Coriander leaves 5-6 sprigs|
|1.||Oil 1 teaspoon|
|2.||Mustard seeds 1/4 teaspoon|
|3.||Curry leaves 1sprig|
|4.||Red chili 1|
|5.||Asafoetida / hing 2 pinches (optional)|
chana dal and rice separately for 1-2 hours.
Remove the outer skin and the inner pulp and
seeds of the ash gourd.
Cut the ash gourd slices into cubic pieces.
Pressure cook, with about
water, till the ash gourd pieces are just soft.
Do not over cook, because the pieces will dissolve.
The ash gourd releases water while cooking. You will find it when you open the lid. Also, the pieces sometimes may look uncooked even though these are cooked.
Cover the lid and keep aside for 3-5 minutes. After this time the color of the ash gourd changes and it appears as cooked.
all the items, except chana dal, into a paste.
Use the same water which you used for cooking the ash gourd for grinding also. The reason is this water will have nutrients.
Add chana dal and grind again.
the ground masala till there is no raw
ash gourd, turmeric and salt and mix.
Bring to boil.
Switch-off the stove.
you are using curd, beat it
the beaten curd or buttermilk to the ash
gourd mixture. Mix.
If necessary add water to adjust the thickness. The majjige huli must not be very thin. It should have a semi-liquid consistency.
Switch-on the stove.
Keep the flame in sim mode.
till the ash gourd pieces absorb the salt,
masala and curd or buttermilk.
Switch-off the stove.
Break the chili into 2 pieces.
Heat the oil.
Add the mustard seeds, curry leaves, chili and hing, one after the other.
Fry till the chili changes its color.
the seasoning over the mixture. Mix
Majjige huli, mor kulambu, more kuzhambu or ash gourd sambar is ready.
|1.||Do not use old ash gourd, because it takes more time to cook.|
sourness of the majjige huli depends on the
sourness of curd or butter milk.
Keep the curd or butter milk at room temperature for one or more days: The more the days you keep this ingredient at this temperature, the more sour it will become.
|3.||Use butter milk to grind masala, instead of water, to make thick majjige huli.|
|4.||From Step 8, set the flame to low to ensure the curd or buttermilk do not curdle.|
|5.||Do not discard the pulp of ash gourd. Instead, use it to prepare dosa batter or make chutney.|