- 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
- 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.
- 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