Karnataka

Majjige huli

Name: Majjige huli
Total time: 35 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 2 cups slightly sour, whisked curd (plain yogurt, natural yoghurt); a wedge cubed ash gourd (winter melon); 1/2 cup fresh grated coconut; 1 tbsp soaked 30 minutes chana dal (split chickpeas); 2 green chilli; 1 inch ginger; 1 tsp cumin seeds; 1 tsp coriander seeds; Water, about 3/4 cup; 1 tbsp coconut oil; 1 tsp mustard seeds; 1 broken dried red chilli; 1 sprig curry leaves; a pinch asafoetida; 1/4 tsp turmeric (ground turmeric); Salt, to taste

Curd, coconut and ash gourd walk into a pot. Nobody boils anything.

35 minTime

6 gProtein each

mildSpice

Buttermilk curry, Karnataka style3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

185kcalsame

6 gproteinsame

5 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Curd (plain yogurt, natural yoghurt)2 cups, slightly sour, whisked

Ash gourd (winter melon)a wedge, cubed

Fresh grated coconut½ cup

Chana dal (split chickpeas)1 tbsp, soaked 30 minutes

Green chilli2

Ginger2.5 cm

Cumin seeds1 tsp

Coriander seeds1 tsp

Waterabout 3/4 cup

Coconut oil1 tbsp

Mustard seeds1 tsp

Dried red chilli1, broken

Curry leaves1 sprig

Asafoetidaa pinch

Turmeric (ground turmeric)¼ tsp

Saltto taste

Method

5 steps

1Cook the ash gourd with salt, turmeric and a little water until tender.
2Grind the coconut, soaked chana dal, green chillies, ginger, cumin and coriander seeds to a smooth paste with a little water.
3Add the paste to the ash gourd with some water and simmer.
4Lower the heat right down and stir in the whisked curd. Keep stirring and switch off the moment it starts to steam.
5Temper mustard seeds, red chilli, curry leaves and asafoetida in coconut oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Majjige huli

Curd, coconut and ash gourd walk into a pot. Nobody boils anything.

35 minTime

6 gProtein each

mildSpice

Buttermilk curry, Karnataka style3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

185kcalsame

6 gproteinsame

5 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Curd (plain yogurt, natural yoghurt)2 cups, slightly sour, whisked

Ash gourd (winter melon)a wedge, cubed

Fresh grated coconut½ cup

Chana dal (split chickpeas)1 tbsp, soaked 30 minutes

Green chilli2

Ginger2.5 cm

Cumin seeds1 tsp

Coriander seeds1 tsp

Waterabout 3/4 cup

Coconut oil1 tbsp

Mustard seeds1 tsp

Dried red chilli1, broken

Curry leaves1 sprig

Asafoetidaa pinch

Turmeric (ground turmeric)¼ tsp

Saltto taste

Method

5 steps

1Cook the ash gourd with salt, turmeric and a little water until tender.
2Grind the coconut, soaked chana dal, green chillies, ginger, cumin and coriander seeds to a smooth paste with a little water.
3Add the paste to the ash gourd with some water and simmer.
4Lower the heat right down and stir in the whisked curd. Keep stirring and switch off the moment it starts to steam.
5Temper mustard seeds, red chilli, curry leaves and asafoetida in coconut oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Majjige huli

Make it your way

Ingredients

Method

Majjige huli

Make it your way

Ingredients

Method

Make it a meal