South Indies: Majjige Huli - Ash Gourd & Buttermilk Stew
Thursday, February 02, 2012An old post with new pictures yet again .. And, it is Majjige Huli/ Mor Kuzhambu in Tamil ,this time .. I have grown soo fond of this subtly flavoured stew that I actually wait for summer, just to have an excuse to make this more often
This afternoon at lunch, I was just contemplating, how the simplest stuff is sometimes the best and so darn, finger-lickin' good without anything exotic. One of the many ways of enjoying a simple meal is eating rice with a simple yellow colored, tangy yogurt based gravy- Majjige Huli.
This afternoon at lunch, I was just contemplating, how the simplest stuff is sometimes the best and so darn, finger-lickin' good without anything exotic. One of the many ways of enjoying a simple meal is eating rice with a simple yellow colored, tangy yogurt based gravy- Majjige Huli.
Its such a lovely dish to look at. A pale shade of yellow, vegetables cut into large chunks & dunked in a creamy buttermilk-coconut sauce. The tempering of mustard seeds, curry leaves & red chillies add a lovely dash of color.
On Hot summer days, we immensely enjoy Majjige Huli with steamed rice. It has an amazing cooling effect on your body & it really brings out the flavor of vegetables.
Ash Gourd really blends well with the gravy & this is truly one of the best ways to use up Ash Gourd.This is comfort food in one of the most simplest forms.
Ash Gourd really blends well with the gravy & this is truly one of the best ways to use up Ash Gourd.This is comfort food in one of the most simplest forms.
You Will Need:
- 250g Ash Gourd - cut into large chunks & cut the skin off
- 2 cups Yogurt - Slightly sour or a day old yogurt will work wonders
- Salt as per taste
To Grind:
- 3 tbsp grated coconut - fresh/frozen
- 2 tbsp chana dal - soaked in water for 30 mins
- 10 green chillies - medium spiced
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- A small piece of ginger
To Temper:
- 2 dry red chillies - broken
- 1 tsp mustard seeds
- A few curry leaves
- A big pinch of Hing
- 1 tsp desi ghee/clarified butter
How To:
- Cook Ash Gourd with a pinch of salt in about 2 cups of water until completely cooked yet firm
- Grind all the ingredients mentioned in the list into a smooth paste using little water
- Add the ground paste to the cooked vegetables & bring the mixture to a boil
- Add yogurt & salt as per taste & let it simmer on low flame for about 10 minutes. Keep stirring in between.
- Temper with mustard seeds, curry leaves, Hing & red chili
Serve with HOT steamed rice. Enjoi !!!
NOTE:
- If the yogurt is not sour enough, add about 2 tbsp of tamarind juice
- You could also use cucumber, okra, spinach, Chayote instead of ash gourd
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