Majjigehuli with kumbalkayi (Ash-gourd)

Chef Rupa, January 15, 2017

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One of my all time favorite south Indian curries to go with rice! This dish is popular in many households on a day to day basis and during festivals and ceremonies. It is very varied in the way its made and its closest cousin is kadhi. Normally during a meal people eat a serving of this with rice, then a serving of rasam and rice and finish with yoghurt and rice but i love this dish so much that i eat all three courses with only majjigehuli and this used to amuse my mother-in-law a lot when i was newly married :)

 

 

 

 

 

 

 

 

Ash gourd Majjigehuli/ Morkuzhembu
Ash gourd or boodh kumbalkayi in kannada is a kind of white pumpkin also called petha in hindi. It is used in a variety of dishes like sambar and other curries and even in desserts. This is a yoghurt based spicy and tangy curry to go with rice. This recipe can be used with other vegetables like chayote squash, cucumber, spinach* and okra**
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Ash gourd Majjigehuli/ Morkuzhembu
Ash gourd or boodh kumbalkayi in kannada is a kind of white pumpkin also called petha in hindi. It is used in a variety of dishes like sambar and other curries and even in desserts. This is a yoghurt based spicy and tangy curry to go with rice. This recipe can be used with other vegetables like chayote squash, cucumber, spinach* and okra**
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Grind coconut, green chilies, ginger, cilantro, jeera, mustard and dalia or Besan flour with a little water to make a smooth paste (do not overgrind)
  2. Boil chopped pieces of Ash gourd or any other vegetable with a little salt. Drain water and keep the water aside
  3. Add the ground paste to the boiled vegetables; add turmeric and some more salt. Boil for 1-2 minutes
  4. Add yoghurt and a little water if it’s too thick. Add curry leaves. Boil for 5-7 minutes.
  5. For seasoning heat oil and add mustard seeds. When the seeds splutter add asafetida (hing). Add seasoning to the majjigehuli and enjoy with rice and ambode (masala vada)
Recipe Notes

Tips:

1) You can replace fresh cilantro for grinding with 1 tbsp of coriander seeds.

2) Save cooked vegetable water, it has nutrition and flavor in it.

3) Watch salt as you add it twice (once while boiling vegetables and once after adding ground masala)

4)* If adding chopped spinach DO NOT add ginger (gives a bitter flavor)

5)** Wipe okra with a moist towel to clean it and cut them into about 1” pieces. Saute these in 1 tsbp of oil or ghee till the stickiness goes away and they are brownish ( Do it on a low flame for 5-10 mins, high heat will burn the vegetable) and add  this to the masala while boiling.

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