Majjige Palda / Majjige Huli

        This is a traditional recipe made in South Indian homes. It is called with different names in different states. Kadhi is also a similar dish. You can use various vegetables in this and can even use garlic in it. But I have prepared without garlic.

Ingredients:

Ash gourd (wintermelon) - 1/2 kg
Curd - 2 cups
Gram flour - 2 tsp
Green chillies -  3
Cumin powder - 1 tsp
Coriander powder - 2 tsp
Grated coconut - 1/2 cup
Ginger - 1" piece
Turmeric - 1/2 tsp
Oil - 2 tsp
Mustard seeds - 1 tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Curry leaves - 8 to 10
Coriander - for garnishing
Salt to taste

Method:

Cut the ash gourd into medium size pieces. Pressure cook them for one whistle.

Grind green chillies, ginger, cumin and coriander powder and grated coconut in a grinder.

Add two cups of water to the curd. Add gram flour and turmeric to it and beat well so that no lumps are formed. Add more water if required.

Heat oil in a thick bottomed vessel. Add mustard seeds, channa dal and urad dal to it. 

Now add curry leaves to it. Add the beaten curd to it. Drop in the ash gourd.  

Once it starts to boil, add the grounded paste to it. Mix well. Let it cook for another two minutes. Add salt to it. Remove from flame and garnish it with coriander. Serve hot with rice.

Note:

1. You can cook the ash gourd openly with enough water. But it takes longer.

2. Do not over boil it, as it thickens soon due to gram flour.

3. You can also use, Lady's finger or Chayote Squash in this recipe.

4. Ash gourd is called Boodu Kumbalekayi in Kannada.