A very simple rice accompaniment prepared using coconut, yoghurt and vegetables like Yam, Yellow cucumber, Ash gourd, Tindora or Potato is majjige huli. In Tulu we call this curry as “Kodakyana”. It doesn’t require much spices and tastes mild too. It can be good combination with idly as well. Today I am posting majjige huli recipe.
Ash gourd Majjige Huli Recipe -Kodakyana Recipe
Ingredients
- Ash gourd - 1/2 kg
- Grated coconut- 1 cup
- Green chillies- 2
- Rice- 1 tsp
- Fenugreek seeds- 1/4 tsp
- Curry leaves- 1 strand
- Curds- 1/2 cup
Seasoning Ingredients
- Mustard seeds- 1 tsp
- Urad dal- 1/2 tsp
- Red chilly- 2
- Curry leaves- 1 strand
- oil- 2 tsp
Instructions
Preparation
- Wash and peel the ash gourd. Remove the topmost flesh containing seeds which can be used for preparing tambuli. Cut the thick flesh in to square cubes and keep them aside.
Method
- In a cooking vessel add the ash gourd pieces, 1 strand curry leave and water up to level of pieces. Bring this to boil under medium flame. Once it boils simmer the flame. Let the pieces cook till they become tender.
- Meanwhile in a seasoning pan dry roast the fenugreek seeds till they change color. Grind the coconut, roasted fenugreek seeds, green chillies and rice to a fine paste.
- Add this ground masala to the cooked ash gourd pieces, add salt to taste and bring to boil.
- At the end just add curds, mix well and switch off the flame. Do not boil after adding curds.
- Heat a seasoning pan adding oil, mustard seeds, urad dal, broken red chilly and curry leaves. When the mustard seeds splutter and urad dal changes color, switch off the flame and add this to majjige huli.
- Now the ash gourd majjige huli is ready to be served. It is a perfect combo with rice and idly. Try it out and let me know your feedback.
Note:
- This curry needs fresh coconut for perfect taste.
- Rice is used to increase thickness of the curry. It is optional.
Meet you all with one more interesting Udupi recipe. Till then bye.
Hmmmmmm. Yummy. Thanx a million.
Thank you..very nice recipe. I was looking for a recipe with rice as binding agent other than besan or chana dal. And, I found yours.
Love Udupi cuisine, so keep posting please.