Majjige Huli | Mor Kulambu | Ash Gourd Sambar

majjige huli

Majjige huli is a super-delicious sambar for lunch or dinner. This huli is made from budugumbala kai or ash gourd. Use it with hot rice or as a side dish for chapati, and the huli's great taste would remain evergreen in your mind.

Majjige huli is also made on the day of some festivals and functions. This means, it has roots in tradition too. If you like to try a different sambar, majjige huli would be an excellent choice.

Majjige huli is a great fit for ragi mudde also. Ragi, by the way, is one of the top-class millets Mother Earth has given us.

Mor kulambu, more kuzhambu or ash gourd sambar are some of the other names for majjige huli.

From the health view too, this sambar gets top points. Why? The reasons is, in the majjige huli recipe, ash gourd and butter milk are the main items. These are said to be good for the health.

Make sure to buy only freshly-cut ash gourd to make the majjige huli. Do store the ash gourd in the refrigerator, as soon as your return home, to maintain the freshness of this vegetable.

Turmeric powder too adds to the health value of this cuisine.

Because toor dal is used in most sambars, it causes acidity for some. In such cases, majjige huli would be a great substitute for the regular sambars. Of course, this recipe uses chana dal, another potential acidity-causing item. Its quantity, however, is far less than the toor dal needed to make the sambar.

The other ingredients of the majjige huli recipe are green chilies, coriander and jeera.

Do you have sour or left-over curd or butter milk? Rather than discard it, you may want to use it to make majjige huli or mor kulambu.

how to make butter milk
Buttermilk is one of the super liquid food. Find out how to make butter milk at home.

Servings: 3


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

For Masala:

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

For Seasoning (optional):

1. Oil 1 teaspoon
2. Mustard seeds 1/4 teaspoon
3. Curry leaves 1sprig
4. Red chili 1
5. Asafoetida / hing 2 pinches (optional)

How to make Majjige Huli?

1. Soak chana dal and rice separately for 1-2 hours.

majjige huli s1
2. Remove the outer skin and the inner pulp and seeds of the ash gourd.

majjige huli s2

majjige huli s2a

Cut the ash gourd slices into cubic pieces.

majjige huli s2b
3. Pressure cook, with about half-cup of water, till the ash gourd pieces are just soft.

majjige huli s3

majjige huli s3b

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.
4. Grind all the items, except chana dal, into a paste.

majjige huli s4

Use the same water which you used for cooking the ash gourd for grinding also. The reason is this water will have nutrients.

majjige huli s4b

Add chana dal and grind again.

majjige huli s4c

majjige huli s4d
5. Heat the ground masala till there is no raw smell.

majjige huli s5
6. Add ash gourd, turmeric and salt and mix.

majjige huli s6

Bring to boil.

majjige huli s6b

Switch-off the stove.
7. If you are using curd, beat it thoroughly.

majjige huli s7

majjige huli s7b
8. Add the beaten curd or buttermilk to the ash gourd mixture. Mix.

majjige huli s8a

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.
9. Boil till the ash gourd pieces absorb the salt, masala and curd or buttermilk.

majjige huli s8

Switch-off the stove.
10. Prepare the seasoning:

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.

majjige huli s10
11. Pour the seasoning over the mixture. Mix

majjige huli s11

Majjige huli, mor kulambu, more kuzhambu or ash gourd sambar is ready.

majjige huli final

TIPS Majjige Huli
1. Do not use old ash gourd, because it takes more time to cook.
2. The 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.