Udupi Majjige Huli

Udupi Majjige Huli is called Kodakyana in Tulu. This tastes entirely different from the Bangalore Mysore style Majjige Huli. This is yogurt and coconut based sambar/ curry. Mild and simple in taste. Goes well with steamed rice, Kadubu and Ottu Shavige. Other vegetables which can be used to make this dish are okra, ash gourd (boodu Kumbalkai), Jeegujje. The curd should be a little sour. Do not boil after the curd is added.
Prep Time	10 Minutes
Cooking Time	30 Minutes
Serves	3-4 People
Ingredients	Bottle gourd/Sorekai Grated Coconut Green chillies Cashew nut Curd / buttermilk Salt Jaggery	1 Medium ½  Cup 1-2 1.5 Tsp. 1 Cup To Taste To Taste
Seasoning	Mustard Fenugreek Seeds Oil / Coconut Oil Asafetida	½ Tsp. 1 Tsp. As Reqd. A Pinch
Method 1.  Peel slightly the bottle gourd. Deseed them and cut to desired size. 2.  Put the cubed bottle gourd in a vessel and pour water until the pieces are covered and cook till done. Should not be too soft. 3.  In a mixie jar add coconut, green chillies, cashew nuts and little water and grind to a fine paste. Note: Generally a spoon of raw rice is added instead of cashew nuts while grinding with coconut. Cashew nuts are just variation and for taste. J 4.  Add this coconut paste to the cooked bottle gourd pieces. Add salt, curry leaves and jaggery and boil. Meanwhile make the seasoning. 5.  Switch off and then add the whisked curd and pour the seasoning.