Majjigehuli (or morkozhambu in Tamil) along with Thovve (Elai paruppu - Boiled and seasoned toor dal) forms an integral forms an part of Karnataka Cuisine. Majjigehuli (loosely translated as spicy curd gravy) can be made with a lot of veggies (Ashgourd, Yellow Cucumber, Chow Chow etc). Tamilians even add Sundakkai to Morkozhambu. But as this particular recipe is Authentic Karnataka, I shall use Yellow Cucumber (called Dosakaya in Telugu) for this Majjigehuli.
Sending this to Aruna's COOKING WITH SEEDS EVENT (Coriander) originally conceived by PRIYA
Preparation time : 10 mins. Cooking time : 10+10 mins. Serves : 3
- Yellow Cucumber (diced in big pieces) - 2 cups
- Slightly sour Curd (or sweet curd, if you prefer) - 2 cups
- Salt - to taste
- Turmeric - 1/2 tsp
- For tempering : Oil (1 tsp), Mustard seeds(1 tsp), Red chilly (1 no), Curry leaves.
- Coriander Seeds (Dhaniya) - 2 tbsp
- Jeera (Cumin) - 1/2 tsp
- Channa Dal - 1 tbsp
- Methi seeds (Fenugreek) - 1 tsp
- Red chillies - 3
- Hing - 1 tsp
- Fresh Grated coconut (or dry copra) - 1/3 cup
1) Boil cubed pumpkin with salt till 90% done (if using pressure cooker, leave for 2 whistles)
2) In a skillet, fry methi seeds, coriander seeds, red chillies, channa dal, jeera one by one in abt 1 tbsp of oil.
3) Cool the above masala and grind to a smooth paste with turmeric, hing and coconut.
4) Whisk the curd well and add masala paste to it, and prepare a dosa - consistency like mixture by adding water. Check for salt.
5) In a pan, add the cooked veggies and the masala paste. Cover and cook on low heat till the masala incorporates into the curry and thickens a bit.
6) Prepare the tempering and pour to the Majjigehuli.
7) Serve hot with rice and papad !