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BOODA KUMBALAKAYI MAJJIGE HULI/ TANGY YOGURT CURRY

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   preparation time: 30 min,Cooking time: 20 min, Yield: serves 4-5

   INGREDIETNS:


SI NO
CONTENTS
QUANTITY
1
CUBED WHITE PUMPKIN
1 1/2 CUP
2
CHANNA DAL
1/4 CUP
3
COCONUT
2-3 TSP
4
OIL
2 TSP
5
GINGER CHOPPED
2 TSP
6
TURMERIC
1/8 TSP
7
CUMIN SEEDS
1 1/2 TSP
11
CORIANDER LEAVES
FEW
12
GREEN CHILIES
7-8
13
CURRY LEAVES
FEW
14
RED DRY CHILLI
2
15
YOGURT
1 CUP
16
MUSTARD SEEDS
2 TSP
17
ASAFOETIDA
1/8 TSP
18
SALT
TO TASTE

























 METHOD:

 1.Remove the Skin and seeds of pumpkin and chop into small dice.

 2.Cook pumpkin with 2-3 cups of water till soft.
3.Grind Soaked channa dal,green chilies,coriander leaves,cumin seeds and coconut into fine paste.
 4.Add ground paste into cooked pumpkin and cook for about 5-6 min on medium heat,stir occasionally.
5.When it comes to boil and becomes thick switch off the heat.
 6.Then add yogurt/buttermilk and mix it nicely.

7.  Switch on stove agin,Simmer the heat and cook for about 3-5 min again. Then add Seasoning of mustard seeds to majjige huli.      
8.Majjige huli taste good with the combination of  Nucchinunde/Toordal steam dumpling.


TIPS:

 Ground paste of majjige hulil will become thick and stick to the bottom of the pan so..Stir Occasionally.

 Any water based vegetables can be used to make majjige huli.

 Increase or decrease the quantity of green chilies according to your spice taste.
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