December 8, 2012

Majjige huli recipe - how to make buttermilk pumpkin curry

Buttermilk curry  recipe - Majjige huli is a popular  authentic curry of  Karnataka prepared with buttermilk, besan and pumpkin. It goes well with hot rice. This is a slightly tangy curry with combined flavour of ginger, asafoetida  and cumin seeds. Addition of pepper and green chilli increases the taste. Friends, try out this majjige huli to have the traditional taste of Karnataka cuisine.

 Majjige huli recipe.

1 cup yogurt / curd
1/2 tbsp split bengal gram flour / besan
A pinch of turmeric powder
250 grams pumpkin / kumbalkayi/ dudde
3-4 curry leaves
Fistful of chopped coriander leaves
Oil as required
Salt to taste

Grind to Paste
2 inch ginger, chopped
2 tsp cumin seeds / jeera
2 green chillies, chopped
10 black pepper
A pinch of asafoetida /  hing

Majjige huli recipe
  • Mix water, yogurt, split  bengal gram flour, turmeric powder, salt and whip it up very well.
  • Blend the ginger, cumin seeds, green chilli, pepper and asafoetida in to smooth paste
  • Now add this paste in to the buttermilk mixture, mix up well and keep aside.
  • Peel and cut the pumpkin into cubes.
  • Heat the oil in a pan. Add the curry leaves and the pumpkin cubes.
  • Fry for 5 minutes. Now add the butter milk mixture  and stir continuously.
  • Boil  them well for 10 minutes. Garnish with coriander leaves and serve hot with rice.

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