Majjghe hulli is made with curds as the main ingredient hence the name. “majjghe” in Kannada language means curds and “hulli” means sambar in this context.. One of the comforting dishes that is made in every kannadigas home. This is also made at weddings. It’s a very simple but highly popular dish. Majjghe hulli is made using white pumpkin typically.
There are a few twists also that can be added to it instead of adding veggies, will post them soon..😊.. Stay tuned ..
I have tried the recipe to make the masala paste from many different places, loved only one that I learnt from my best friend Raji.. She makes this very tasty and has the right balance of flavors.. So here is her recipe..
white pumpkin 2 cups of cubed pieces
channa dhal 2-3 tblsp
dhaniya (coriander seeds) 2 tsp
ginger 1 inch
jeera 1/2 tsp
green chillies 8
methi seeds 1/2 tsp
coconut 1/2 cup grated
hing (Asafoetida) a pinch
yogurt 3 cups
oil 2 tsp
mustard seeds 1/2 tsp
hing(Asafoetida) a pinch
kadhipatha/curry leaves 10-12 leaves
red chillies 2
Soak chana dhal in water for 10 mins
Grind the soaked channa dhal with coriander seeds, jeera, ginger and methi seeds, coconut, green chillies and hing.
Cook the pumpkin separately with lil water for 8-10 mins till tender.
Add the ground masala, salt and yogurt.
Boil till it thickens.
Heat oil in small pan, add mustard seeds and let crackle.
Add hing, red chillies and curry leaves.
Fry for a min till the curry leaves and crisp.
Pour the seasoning over the majjghe hulli.
Serve hot with rice..