Bood Kumbalkai Majjige Huli / Ash Gourd in Coconut and Yogurt Gravy

Bood Kumbalkai / Winter Melon / Ash Gourd Majjige Huli is a yogurt (as the name indicates… Majjige is buttermilk) and coconut based dish eaten with rice. South Indian counterpart to Kadhi. Again you have two versions of Majjige huli (Udupi style and Mysooru Style) with differences in ingredients and recipe.  This version is Bengaluru and Mysooru type of Majjige Huli.
Prep Time	10 Minutes
Cooking Time	25-30 Minutes
Serves	3-4 People
Ingredients	Ash Gourd / Bood Kumbalkai Curd Salt Jaggery Turmeric Powder	2 Cups 1 Cup To Taste To Taste ½ Tsp.
To Grind	Coriander Leaves Coconut Cumin Seeds Ginger Green Chillies Soaked Chana dal	¼ Cup ½ Cup 1 Tsp. 1 inch 4-5 1 Tbsp.
Seasoning	Mustard Curry Leaves Asafetida Oil	1 Tsp. A Few A Pinch As reqd.
Method 1.        Dice the vegetables and cook it with some water until done. Note: Soak chana dal for 1-2 hours at least 2.       Add Salt, turmeric powder and jaggery. 3.       Grind the above given ingredients in “To Grind” to a smooth paste. 4.       Add the ground masala to the cooked vegetable with some water and let it boil. 5.       Switch off the stove. 6.       Whisk the curd and mix it well with the coconut gravy. 7.       Temper with mustard, hing and curry leaves.