BOODU KUMBALA MAJJIGE HULI/ PUSANI KAI MORE KOZHAMBU/KADDU KADI

Majjige huli/ majjiga pulusu/more kozhambu is prepared with curd and vegetables. majjige huli may be prepared with various vegetables such as Chow Chow, Cucumber, wax gourd, snake gourd adn greens such as amaranth, spinach, however a very popular option is with ash gourd. Posted here is majjige huli with ash gourd in my simple style.
 
Ingredients

• Ash gourd - 1 kilo
• Soaked channa dal - 2 table spoons
• Grated coconut - 1 cup
• Green chilies - 4
• Hing - asafoetida - few grains/ a pinch powder
• Cumin sedds - 1 spoon
• Poppy seeds - 3/4 spoon
• Turmeric - 1/2 spoon
• Ginger - 2 inches long
• Curd - 1/2 ltr
• Coriander - 2 - 3 sprigs
• Oil - 2 spoons
• Mustard seeds - 1/2 spoon
• Curry leaves - 2 - 3 sprigs

 

   

Method

• Wash, peel and cut ash gourd into uniform size as shown
• Cook till soft, add salt to taste
• Grind all the ingredients except coriander to a smooth paste and add to cooked ash gourd and bring it to boil with stirring
• Add beaten curd and bring it to boil.
• Remove from flame add chopped coriander and seasoning.

seasoning - heat oil/ghee in a kadai, add mustard seeds, let it splutter, add curry leaves.
Tips

• Thickness of the huli may be altered with quantity of channa dal - want thicker add more dal
• I add coriander leaves in the end to get fresh aroma and to avoid green colouration. I like majjige huli to be pale yellowish
• Always add beaten curd else curd will break when added to boiling mixture
• I prefer not so fresh/ not so sour curd - to avoid sweet/ too sour taste