Ashgourd Majjigehuli (Wintermelon curd curry/ Ashgourd Morukulambu)
Category:Indian Dietitian OnlineAshgourd (Kumbalkay in Kannada, Kumhda in Hindi, Vellai Poosanikai in Tamil) is a common and highly revered vegetable in India. It is also used in Hindu religious ceremonies.
It is supposed to be a light vegetable and easy to digest, so best for those who find it difficult to digest heavy foods.
Here is a simple curd curry using Ashgourd:
Ingredients for the majjige huli:
- Ashgourd/Wintermelon: 500gms cut into cubes
- Coconut: 1 cup grated(fresh/frozen)
- Channa dal/split chickpeas: 1tbsp soaked in water for 1/2hour (optional)
- Green chillies: 2-3
- Cumin seeds/zeera: 1tsp
- Mustard seeds: 1tsp
- Yogurt/ curd: 1 cup (should be slightly sour)
- Water: 2-3 cups
- Salt: to taste
For the tempering:
- Mustard seeds: 1tsp
- Cumin seeds/zeera: 1tsp
- Urad dal: 1tsp
- Curry leaves:3-4 nos.
- Oil: 1tsp
Method:
- Boil the Ashgourd/Wintermelon in just enough water till half done.
- In the meanwhile grind the coconut,green chillies, the soaked channa dal(optional), mustard and cumin seeds till you get a fine paste (add a little water when grinding).
- When the ashgourd/Wintermelon is half cooked add the ground masala and a cup of water and let it boil.
- Add salt, yogurt and another cup of water and cook for a minute or two.
- In a separate pan, heat the oil and add the mustard,cumin and the urad dal. Wait till the mustard starts to pop, add the curry leaves , then pour the tempering over the majjige huli and mix.
- Serve the majjige huli hot with parboiled rice or regular rice.
Q: What is your favorite side dish to go with rice?
Sweta Uchil
Indian Online Dietitian