Kumbalakayee Majjigehuli

By UjjU

Majjige in kannada (language spoke in the Indian state of Karnataka) means curds & kumbalakayee means pumpkin. Majjigehuli is one of the delicacies from Karnataka which is made during festivals & weddings. Its usually made with a single vegetable.

Ingredients

• Pressure cooked white pumpkin (Ash-gourd)
• 500 ml sour curds, kept out of fridge for 1 day or so, with butter milk
• 5-6 Green chilies
• 1 tsp jeera
• 2 tsp dhania seeds
• 1/2 tsp mustard seeds
• one fist full of Chana dal, soaked in warm water for 1/2 hour
• 1/2 turmeric powder
• a pinch of hing
• 1/4 cup grated coconut
• 1/2 " ginger finely chopped
• 2 seeds whole black pepper
• few curry leaves

Details

Servings 5
Adapted from cuisinepoint.blogspot.com

Preparation

Step 1

1. Grind the ingredients in a dry grinder.
2. Add the ground ingredients to half a liter of curds & cooked pumpkin pieces & allow it to warm up.
3. Add salt to taste & water to make the mixture fairly thick but semi-liquid.
4. When it starts to boil, remove from heat.
5. For seasoning, heat a spoon of oil & add asafoetida, mustard seeds & curry leaves.
6. Once the mustard splutter, remove from flame & add a broken red chili.
7. After it cools, add it to the boiling hot Majjige Huli.