MAJIGE HULI-KADI

MAJIGE HULI-KADI:

Majige Huli or buttermilk gravy is quite common in any south indian cuisine..Even the konkanis make it and they call it taak Kadi. Very delicious and healthy option to be had along with hot white rice. By adding ash gourd to it, it becomes even more healthier as ash gourd has many health benefits to it. Ash gourd supposedly is good for memory.My husband always taunts me to eat more ash gourd:)..Ash gourd is good for heart and stomach.

Majige huli is served with rice and fried rice crispies (sandige)..So here’s the recipe:

You’ll need:

Curds (Better if a little sour)-1 large Cup

Boiled Ash Gourd Diced: 1/2 cup

Chana Dal Flour (Besan)- 1.5  tablespn

Grind:

Chillies: 2 nos.

Curry leaves: 6-8 nos

Ginger: 1/2 teaspn

Salt: 2 taste

Cumin seeds: 1 teaspn

Fresh Corriander: 2 tablespn

Tadka(Tempering):

Oil: 1 teaspn

Curry leaves: 2-3 nos

Mustard seeds: 1teaspn

Asafoedita: a pinch

Procedure:

Beat the curds along with enough water. You could also use a mixie for eveness. Mix some besan along with the curds and keep aside. Dice the Ash gourd and boil the cubes.

For the paste, in a mixie jar add ginger, chillies, freshly chopped corriander, cumin seeds, curry leaves and salt and grind it to form a nice green paste.

In a wok, for tadka add some oil, to it add mustard seeds, cumin seeds and let them splutter. Add asafoedita and curry leaves. To this add the boiled ash gourd and saute for about a minute. Once the ash gourd is done, put the gas on a simmer and pour the curds-beasn mix to it. and stir for a while. By adding besan, the curds will not split due to heat. Do not boil it, just heat it for a while and steaming hot Majige Huli is ready. Tastes great with nice hot rice and some fried rice crispies as accompaniment..Enjoy.

Note: Tadka can also be added towards the end after the kadi is done.