Kumbalakayi majjigehuli | Karnataka style ash gourd yoghurt curry

Kumbalakayi majjigehuli is ashgourd yoghurt curry made in Karnataka cuisine. Served with hot steamed rice and a dry saute on the side.

Morkozhambu or Majjigehuli is a South Indian kadhi (yoghurt based curry) made with different seasonal veggies or sometime even with dried condiments. It makes for the ideal summer side dish with some hot steamed rice / quinoa / millets and is soothing. Majjige = buttermilk , Huli = curry

Majjige huli is usually made with okra (like Preethi's delicious Bendekayi Majjigehuli), chayote squash (chow chow) ,raw banana, string beans, cucumber and ash gourd . We have the Iyengar-style Kalyana morkozhambu with ash gourd already on the blog. This is the Karnataka style of making this gravy, which is markedly different from the Tamilnadu Style

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How to serve this Majjige huli? 

In a traditional sit down meal in tamil / kannada brahmin homes, this is served with rice (Anna), ghee (thuppa) cooked toor dal (thovve). Majjigehuli is served as the first course of the South Indian meal and this is mixed well and the curry is savoured to line the stomach for the sambhar and rasam and papad that usually follow.  So much ancient wisdom in the order of serving dishes in a particular order, isn’t it ? 

If you are making this Majjige huli as a stand alone dish, serve with rice / quinoa / millets with a light stir fry (called palya in Kannada) - choose from beans, cabbage , carrot etc for a soothing summer meal.

Traditionally in Kannada brahmin homes, Majjigehuli is a popular combo with Nuchinunde (steamed lentil dumplings) and is served as a delicacy as a snack or during special occasions.

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History of Majjigehuli / Morkozhambu in South Indian Cooking

The history of majjige huli can be traced back to ancient times when yogurt and buttermilk were commonly used in Indian cooking. The dish is believed to have originated in the southern region of India, where it was a staple in traditional homes.

Over time, the recipe for majjige huli has evolved, with different regions and communities adding their own unique touches to the dish. For example, in some parts of Karnataka, coconut is added to the dish to give it a richer, creamier flavor. In other regions, toor dal and ginger are soaked with everyday spices like cumin to make the spice paste.

Today, majjige huli is a beloved dish in South Indian cuisine, and can be found on the menu at many restaurants and homes throughout the region. It is a versatile dish that can be adapted to suit a variety of tastes and preferences, making it a popular choice for a discerning foodie audience

Dahi / Curd / Yogurt in Indian Cooking

Dahi / Curd/ Yoghurt / Majjige / Mosaru / Perugu - whatever we call it is a soothing ingredient for any summer. Of course, rich in pre and probiotics, it also aids in digestion and helps build gut flora. From Raitas to Kadhi to Pachadi

Can I make this vegan ? 

You can use any plant based curd, I haven’t tried yet but rice yogurt / peanut yogurt might work. If you DO make this with vegan yoghurt, please leave a comment below and tag us on @instagram 

Tips to make a tasty and yummy Majjige Huli / mor kozhambu

1. Use fresh curds (homemade/ store bought). If using store bought, use the unflavoured versions
2. Do not boil the gravy for more than 2 mins on low flame once the whisked yoghurt has been added
3. Cook the veggies only till 80% and then add the spice paste. If using Okra or string beans in place of Ash gourd, saute them till they are soft but not mushy.
4. To re-heat leftovers, bring to room temperature from the fridge and gently warm in the microwave in spurts of 30 secs. Warming them too much will split the yogurt. 
5. If not using a microwave, heat this indirectly in a double boiler over a pan of boilign water till its warm and serve immediately

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Similar quick side dishes made with yoghurt you could make this summer...

Apple Raita | Easy Raita recipes

Apple Raita is an easy Raita or side dish with Apples in a mildly spiced yogurt sauce. Makes for an excellent side for Pulav/Biryani or as a meal by itself.

Check out this recipe

Malnad Style Menthe Thambli

Menthye Thambli is a quick and easy curry made with fenugreek seeds, yogurt and basic kitchen spices. it is a great digestive and perfect for the summer momths. SErved with hot rice, this is an excellent coolant too.

Check out this recipe

Adraki Rathaloo Raita

Adraki Rathaloo Raita refers to Sweet Potatoes stewed in a spiced ginger-yogurt sauce. Eaten as a meal by itself or served with Pulav or Biryani

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Dhaba Style Dahiwali Hari Chutney

A delicious no-cook dip made with yogurt, mint and basic spices. Served with kebabs, tikkis, parathas and other snacks. 

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Let’s get to the recipe 

Ingredients needed to make kumbalakyai majjigehuli 

Prep time - 10 mins, cook - 10 mins , serves - 3 

• 100 grams ashgourd / winter melon / safed bhopla / boodu kumbalakaayi
• 1 teaspoon salt (or to taste)
• ½ teaspoon turmeric 
• 250 ml homemade yoghurt (not sour) 

Spice paste 

• 1 tablespoon channa dal
• 1 teaspoon coriander seeds (some homes don’t add this, but we like it) 
• ¼ cup coconut (fresh / frozen)
• ¼ teaspoon Methi seeds (menthye)
• 2 red chillies (sub with green too)
• 1 teaspoon cumin seeds (jeerige)

Tempering:

• 1 teaspoon coconut oil (use any neutral oil If you don’t use / like coconut oil)
• ¼ teaspoon Asafoetida (hing, skip for gluten free)
• ½ teaspoon Mustard seeds 
• ½ teaspoon cumin seeds
• 1 sprig curry leaves 

PIN FOR LATER

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How to make Kumbalakayi Majjigehuli

1. Wash, peel the ashgourd. Slice into 1 inch long equal sized batons
2. Boil them in a pot of Watee (about 2 cups) with a pinch of salt and the turmeric till they are 80% done 
3. Drain and reserve the water
4. In a pan, dry roast the ingredients for the spice paste except the coconut 
5. Cool and grind with the coconut and salt to a smooth paste adding 2-3 teaspoon of the reserved water.
6. Add this to the cooked veggies and simmer over a low flame. 
7. Whisk the yogurt with the remaining reserved water and adding more water to make a thickish buttermilk - about 2 cups approx (don’t make it too runny)
8. Once the veggies are simmered with the masala paste, add the whisked buttermilk. 
9. Simmer on low for 3-4 mins. 
10. Turn off when you see a small bubble (else the buttermilk will split)
11. Prepare tadka / tempering with the oil , mustard , cumin seeds, Hing and add to the cooked curry 
12. Serve immediately with steamed rice / lapsi/ cooked millet. 
13. We love to eat the leftovers next day with some Arisi upma or upma kozhakattai( I make extra Majjige huli just for this) 

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Kumbalakayi majjigehuli | Karnataka style ash gourd yoghurt curry

Kalyani

Kumbalakayi majjigehuli is ashgourd yoghurt curry made in Karnataka cuisine. Served with hot steamed rice and a dry saute on the side.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Accompaniment, Side Dish

Cuisine Karnataka Cuisine, South Indian

Servings 3 people

Equipment

• Thick Bottomed Pan
• Spice Blender

Ingredients

  

1x2x3x

• 100 grams ash gourd (winter melon / safed bhopla / boodu kumbalakaayi
• 1 teaspoon salt or to taste
• ½ teaspoon turmeric
• 250 ml homemade yoghurt not sour

Spice paste 

• 1 tablespoon channa dal
• 1 teaspoon coriander seeds some homes don’t add this, but we like it
• ¼ cup coconut fresh / frozen
• ¼ teaspoon Methi seeds menthye
• 2 red chillies sub with green too
• 1 teaspoon cumin seeds jeerige

Tempering

• 1 teaspoon coconut oil use any neutral oil If you don’t use / like coconut oil
• ¼ teaspoon Asafoetida hing, skip for gluten free
• ½ teaspoon Mustard seeds
• ½ teaspoon cumin seeds
• 1 sprig curry leaves

Instructions

 

• Wash, peel the ashgourd. Slice into 1 inch long equal sized batons
• Boil them in a pot of Watee (about 2 cups) with a pinch of salt and the turmeric till they are 80% done
• Drain and reserve the water
• In a pan, dry roast the ingredients for the spice paste except the coconut
• Cool and grind with the coconut and salt to a smooth paste adding 2-3 teaspoon of the reserved water.
• Add this to the cooked veggies and simmer over a low flame.
• Whisk the yogurt with the remaining reserved water and adding more water to make a thickish buttermilk - about 2 cups approx (don’t make it too runny)
• Once the veggies are simmered with the masala paste, add the whisked buttermilk.
• Simmer on low for 3-4 mins.
• Turn off when you see a small bubble (else the buttermilk will split)
• Prepare tadka / tempering with the oil , mustard , cumin seeds, Hing and add to the cooked curry
• Serve immediately with steamed rice / lapsi/ cooked millet.
• We love to eat the leftovers next day with some Arisi upma or upma kozhakattai( I make extra Majjige huli just for this)

Notes

Tips to make a tasty and yummy morkozhambu

1. Use fresh curds (homemade/ store bought). If using store bought, use the unflavoured versions
2. Do not boil the gravy for more than 2 mins on low flame once the whisked yoghurt has been added
3. Cook the veggies only till 80% and then add the spice paste. If using Okra or string beans in place of Ash gourd, saute them till they are soft but not mushy.
4. To re-heat leftovers, bring to room temperature from the fridge and gently warm in the microwave in spurts of 30 secs. Warming them too much will split the yogurt. 
5. If not using a microwave, heat this indirectly in a double boiler over a pan of boilign water till its warm and serve immediately

Keyword Easy Side, Gluten Free, Majjigehuli, Summer, Summer Recipes, Vendakkai Mor Kozhambu

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