KUMBALAKAI MAJJIGE HULLI (Ash gourd Buttermilk curry)

Kumbalakai Majjige Hulli is a flavourful and tangy dish made from freshly ground coconut along with green chillies and buttermilk. This goes well along with hot steamed rice and a vegetable (palya) for lunch or dinner.

YouTube link:

https://youtube.com/shorts/Tr42MObC_W8?si=a80M6DmKJ5VrlUTU

Ingredients:

· Ash gourd – 250-300 gms (small cubes)

· Salt as per taste

· Jaggery – ½ tsp

· Freshly grated coconut – ¾ cup

· Roasted rice – 1.5 tsp

· Cumin seeds – 1 tsp

· Green chillies – 1-2

· Butter milk – 1 cup or whisked curd – ½ cup

For Tempering

· Coconut oil – 1 tbsp

· Mustard seeds – 1 tsp

· Broken dried red chiles – 1-2

· Hing – ¼ tsp

· Curry leaves – 1 sprig

Method:

· Take a utensil add the ash gourd pieces along with little water, salt and jaggery. Cover and cook it.

· Now take a mixer jar add grated coconut, roasted rice, cumin seeds and green chilies. Grind it into a fine paste.

· Once the ash gourd is cooked well, add the grounded mixture. Keep stirring continuously.

· Now on a low flame add the buttermilk or whisked curd. Keep stirring or else it may curdle.

· Once it comes to a boil, turn off the flame.

· Take a tempering pan add coconut oil, mustard seeds, broken red chilies, hing and curry leaves. Pour this on the prepared majjige hulli

· Serve this with hot steamed rice.

****Now the choice is yours, you can either make it thin which is perfect to go with rice or you can make it thick which turns out to be a side dish for a veg meal.