Friday, October 12, 2018



As one who has lived most of my life in our home State of Karnataka, it is natural that we have a liking for the local cuisine. Elsewhere in this blog, you will find, amongst others, recipes for three favourites : Akki Rotti,  Nimbehannu Chitranna, and Nuchina Unde.

Today's recipe is for Majjige Huli. in which we use Ash Gourd, which has many health benefits. This vegetable is called Boodu Kumbalakayi in Kannada, Neer Poosanikai in Tamil, and Peta in Hindi.

Buttermilk is called 'Majjige' in Kannada and hence the name for this dish, as buttermilk is a prime ingredient in it. Apart from ash gourd, you could make Majjige Huli with vegetables such as bottle gourd, raw banana, ivy gourd, lady's fingers etc.


  • Ash Gourd, 250-300 grams
  • Butter Milk, 1 and 1/2 cups 
  • Curry Leaves,  6-8
  • Turmeric Powder, a large pinch
  • Salt, to taste
To Be Ground To A Smooth Paste : 
  • Fresh Coconut Gratings, 1/2 cup
  • Channa Dal, 1 and 1/2 tbsp
  • Coriander Leaves, 1-2 tbsp
  • Cumin Seeds (Jeera), 1 tsp
  • Green Chillies, 4-5
  • Coriander Seeds, 1/2 tsp
For Seasoning:
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds (Jeera), 1/2 tsp
  • Asafoetida (Hing),  a pinch
  • Dried Red Chilly, broken into halves, 1 
  • Oil, 2 tsp


Wash, peel and cut the ash gourd into bite sized pieces/cubes after removing and discarding the core and seeds

Wash and soak the channa dal in adequate water for about 30-45 minutes. Keep aside.

In a large pan, cook the ash gourd cubes in adequate water adding salt, turmeric powder and curry leaves. Make ensure the ash gourd does not get overcooked. It should be cooked yet remain firm.

In a mixer jar, grind together the Fresh Coconut Gratings, soaked Channa Dal, Coriander Leaves, Jeera, Green Chillies, and Coriander Seeds, adding just the required amount of water, to a smooth paste

Now, add the ground paste to the cooked ash gourd, mix well and cook on medium flame stirring from time to time and bring to a boil
As the ground paste contains channa dal, you will find that the mixture begins to thicken as it gets boiled
Lower the heat and add the buttermilk (Adding the buttermilk when the mixture is boiling will make it curdle) and continue to cook on low/ medium flame, for a few minutes
Add water as required to get a medium consistency
Majjige Huli traditionally is not too thick or too thin/watery

In a small pan, heat oil and when it is hot on medium flame add the mustard seeds and when they splutter add the cumin seeds/jeera and when they sizzle, add the asafoetida and broken red chilli
Lastly, add this seasoning to the Majjile Huli
Serve hot with rice or Nuchina Unde or Akki Rotti


If you have liked this recipe, I would appreciate your leaving a comment. Thank you !