Kumbalakayee majjigehuli

Majjige in kannada means curds & kumbalakayee means pumpkin. Majjigehuli is one of the delicacies from Karnataka which is made during festivals & weddings. Its usually made with a single vegetable.

Ingredients: -
Pressure cooked white pumpkin (Ash-gourd)
500 ml sour curds, kept out of fridge for 1 day or so, with butter milk
5-6 Green chilies
1 tsp jeera
2 tsp dhania seeds
1/2 tsp mustard seeds
one fist full of Chana dal, soaked in warm water for 1/2 hour
1/2 turmeric powder
a pinch of hing
1/4 cup grated coconut
1/2" ginger finely chopped
2 seeds whole black pepper
few curry leaves

Method: -
1. Grind the ingredients in a dry grinder.
2. Add the ground ingredients to half a liter of curds & cooked pumpkin pieces & allow it to warm up.
3. Add salt to taste & water to make the mixture fairly thick but semi-liquid.
4. When it starts to boil, remove from heat.
5. For seasoning, heat a spoon of oil & add asafoetida, mustard seeds & curry leaves.
6. Once the mustard splutter, remove from flame & add a broken red chili.
7. After it cools, add it to the boiling hot Majjige Huli.