Categories: sambar/Curry/Huli

Ingredients

• 3-4 cups Ash Gourd, peeled, deseeded and cut into 1 inch cubes
• 3/4 cup Grated Coconut, fresh or frozen
• 1 cup Sour Yogurt or 11/2 cups Sour Buttermilk
• 1 small marble sized Tamarind (Optional)
• 1/4 tsp Turmeric Powder
• 1-2 Green Chilli
• 1/4 tsp Jeera/Cumin Seeds
• Salt to taste
• For Tempering:
• 1 tsp Mustard
• 1 Dry Red Chilli
• A Pinch of Hing/Asafetida
• Few Curry Leaves
• 1 tbsp Oil (preferably Coconut Oil)

Directions

1. Cook ash gourd in about 2½ cups of water with salt to taste and tamarind for about 5-7 minutes. Use tamarind only if the buttermilk/yogurt is not sour enough.

2. Grind grated fresh/frozen coconut with green chillies, jeera and turmeric powder adding little water to make a smooth paste and keep aside.

3. When ash gourd is cooked add this ground paste and mix well. Add little more water if the gravy is too thick and bring it to boil.

4. In a mean while, beat yogurt by adding little water at a time to get buttermilk consistency and add it to the curry and mix well.

5. Cook it for further 1-2 minutes in low flame and turn of the gas.

6. Heat coconut oil in a tadka pan and add mustard, hing, broken red chilli and curry leaves. When mustard starts to pop and sputter transfer the tadka to Majjige Huli and mix well.

7. Serve hot Majjige Huli with rice and pickle of your choice.

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