Majjige Huli/ Curried Yogurt

Majjige in Kannada refers to Buttermilk. So Majjige Huli literally translated into 'buttermilk curry'. This for me is a comfort food. Mom makes it often. In fact there was a time when we were kids when my father wanted mom to make it on a particular day every week. This demand was a sort of vestige from all the years he spent in hostels in Mysore.
Majjige huli along with Tovve is sort of a 'must-have' in wedding feasts and other auspicious celebrations. In fact they are sort of the curry coarse trinity -Tovve-Majjige Huli- Areda Huli. Slurp slurp!! It is reminding me of all the dishes served in weddings.... The feast apart, back to the virtues of Majjige huli. It is one quick and easy way of disposing off sour curds/buttermilk. secondly it is rather mild so very gentle on stomach, thirdly it is very easy to make and lastly very tasty ,goes very well with oodles of Ghee and hot hot rice.



You will need,
Ash gourd /Boodhgunbala kai 1 lb cubed
Beaten curds /butter milk 1 cup
Salt

For the Masala Paste:

Coconut 3 tbsp
Coriander seeds 1 tsp (mom does not use it.. it has entered my recipe from god knows where!!!)
Jeera 1 tsp
Green chillies 5 and above ( i use like 10 or so, the green chillies we get here is absolutely bland! so adjust according to your's)
Coriander a handful
Turmeric a pinch
Channa Dal 1 tsp (soaked for about 3-4 hours)

For the tempering
Mustard seeds 1/2 tsp
Oil 1 tbsp
Hing a dash
Curry leaves 7-8

Method:

• Cook Ash gourd cubes in water just enough to cover the gourd till they are tender and set aside.
• Grind all the ingredients listed under Masala paste into a fine paste.
  
• Place the Masala Paste in a thick bottom pot add about a cup of water used to cook the ash gourd and bring the mixture to a rolling boil.
  
• Gently drop cooked ash gourd pieces. Stir gently. simmer.
• Beat curds and pour it into the ash gourd mixture in a trickle. Keep stirring.
  
• Bring the mixture to a gentle boil. Adjust salt.
• Prepare the Oggarane or the tempering. Heat oil in a pan. Throw in the mustard seeds, hing and curry leaves.
  
• Pour the prepared tempering/ Oggarane on the simmering curry. Turn off the heat. One quick stir before serving it with hot rice.

Enjoy!