Kumbalakai Majjige Huli Recipe- Ash Gourd Buttermilk Curry

Kumbalakai Majjige Huli Recipe is a traditional South Indian recipe, a must for functions and festivals. It is a tangy curry made from buttermilk and coconut. This curry is usually made with water based vegetables like Bengaluru cucumber, white pumpkin, squash or snake guard. Okra is also a great vegetable that goes well in Majjige Huli. Course : Side Dish Ingridients : 250 grams Vellai Poosanikai (Ash gourd/White Pumpkin) , seeds and skin removed, cut into cubes. Approximately 2 cups 1 tablespoon Chana dal (Bengal Gram Dal) 1 cup Fresh coconut , grated 3 Green Chillies 1 inch Ginger Salt , to taste 1 cup Curd (Dahi / Yogurt) , churned with 1 cup of water For Tempering: 2 teaspoons Coconut Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Asafoetida (hing) 4-5 Curry leaves 4-5 Curry leaves Instructions To begin making Kumbalakai Majjige Huli Recipe  first soak the chana dal in 1/4 cup of water for 20 minutes.Steam the ash gourd either using the pressure cooker or a steamer. Follow How to Cook Vegetables in a Pressure CookerAdd  the coconut, soaked chana dal, green chillies, ginger and salt into a mixer grinder and make a smooth paste.Keep aside.In a saucepan, stir together the cooked pumpkin and the ground coconut mixture. Stir in 1 cup of water, turn on the heat and allow the mixture to come to a boil.The Majjige Huli will begin to thicken. At this point stir in the buttermilk and boil for another minute. Turn off the heat.Now we will temper the Kumbalakai Majjige Huli Heat oil in a small saucepan; add the mustard seeds and allow it to crackle.Once the mustard seeds have crackled add cumin seeds and saute for 5 seconds, then add the curry leaves and asafoetida and turn off the heat. Add this tempering to the above Majjige Huli.Serve Kumbalakai Majjige Huli Recipe with Steamed Rice, Carrot Beans Thoran, Pisarna Manga Recipe and Elai Vadam .