Sorekai Majjige Huli/ Bottle Gourd in Coconut Yogurt Curry
EVENT: SHHH COOKING SECRETLY
THEME: UDUPI CUISINE
My dish for the theme: SOREKAI MAJJIGE HULI/BOTTLE GOURD IN COCONUT YOGURT CURRY
A bit about the group:
Members of this group give their partners two secret ingredients according to the theme decided and prepare a dish. Once the dish is ready we add the photo only and other members try and guess the secret ingredients. Towards the end of the month the secret is revealed when we share the recipe link. This month’s theme UDUPI CUISINE was suggested by Jayashree who blogs at Evergreen Dishes. Visit her blog some awesome South Indian Dishes like Drumstick Rasam. Making Instant Neer Dosa is on my list.
My partner for this theme was Shobha who blogs at Shobha’s Food Mazaa. For some easy peasy and delicious recipes, you’ve got to check out her recipe videos. I gave Shobha rice and salt while she gave me bottle gourd and ginger. She has made a delicious Undi/Oondi/Pundi Gatti using those ingredients. I definitely can vouch that its a wonderful breakfast treat as I’ve made it before. As for me, I was happy with the ingredients given to me as that gave me the opportunity to try out a new recipe Sorekai Majjige Huli. I used this recipe as a guideline.
What is Majjige Huli?
Majjige Huli is a South Indian curry dish that is usually prepared using yogurt and coconut. Mainly water based vegetables are used. However, these days its common to find majjige huli made with ivy gourd, okra, potatoes, etc. Its usually prepared during festivals and for family functions. Majjige Huli from the Udupi Cuisine mostly uses Ash Gourd or Mangalore Cucumber. Since I didn’t have either, I replaced it with bottle gourd. This curry is usually served with rice, but it can also be served with idli.
South Indian Cuisine
I got to know a lot more about the South Indian Cuisine when I spent four years in Bangalore with my daughter. Before that, South Indian cuisine for me was limited to dosa, idli and medu vada. Slowing got introduced to a variety of sambhar, curries, roti, rice dishes, by my South Indian neighbors. I totally love the basic curry leaves, coconut, urad dal, chana dal flavors in any of the dishes.
South Indian Dishes I’ve prepared so far:
- Undi (Pundi Gatti, Oondi or Rice dumplings)
- Mysore Saaru/ Mysore Rasam
- Paal Kozhukattai
- Akki Roti
- Kuzhu Paniyaram
- Andhra Style Palak Dal
- Rava Idli/ Instant Semolina Idli
- Idli Sambhar
Some Udupi dishes that you may want to try out:
Mangalore Buns/ Mangalore Puri
Poonam’s Hargreeva Maddi
Priya Vijaykrishnan’s Majjige Huli using ash gourd
Aruna’s Udupi Saaru/Tomato Rasam
Preethi’s Udupi Rasam Powder/Saaru Pudi
Ingredients Required for Sorekai Majjige Huli:
- Sorekai/Bottle Gourd – also known as doodhi/dudhi/lauki. This vegetable can easily be replaced by other vegetables but will not be called Sorekai as in Kannada it refers to bottle gourd.
- Fresh Coconut – grated
- Sour Yogurt – for that slight tanginess
- Turmeric Powder – some use it some don’t, I decided to add a bit of it
- Chana Dal – split chickpea lentils, used as a thickener for the curry
- Green Chilies – according to your taste
- Fresh Ginger – paste or minced
- Cumin Seeds
- Fresh Coriander – need for the paste and garnishing
- Oil or Ghee – for tempering. I used ghee
- Curry leaves – need 1 sprig
- 1-2 whole dry red chillis – used for adding to the tempering
- Asafetida – Hing (for gluten free version omit or use gluten free one)
- Mustard Seeds – for tempering
- Fenugreek Seeds
- For Gluten free version please avoid adding asafetida or use a gluten free one.
- Healthy curry
- Satvik – as no onion or garlic is used
SOREKAI MAJJIGE HULI / BOTTLE GOURD IN COCONUT YOGURT CURRY
FOR THE CURRY
- 350 g bottle gourd (lauki, doodhi)
- 1 tsp salt
- ¼ tsp turmeric powder (haldi)
- 1 cup yogurt sour
- 1 cup water
- ¼ tsp fenugreek seeds
FOR THE PASTE:
- ½ cup fresh coconut grated
- 2 tbsp chana dal (split chickpea lentils)
- 1-2 green chillis
- 1 tsp cumin seeds (jeera)
- 1 inch fresh ginger peeled and chopped
- ¼ cup fresh coriander chopped
FOR THE TEMPERING:
- 1 tsp oil or ghee
- 1 sprig fresh curry leaves
- 1-2 whole dry red chillis
- ⅛ tsp asafetida (hing)
- ½ tsp mustard seeds (rai)
PREPARATION OF THE PASTE:
- Wash and soak chana dal in about 2-3 tbsp of water for 20 -30 mins.
- Add the soaked dal along with the water into a food processor.
- Add the coconut, green chillis, ginger, cumin seeds and coriander.
- Process to a paste.
- Keep it on the side till required.
PREPARATION OF THE CURRY
- Peel the bottle gourd and cut into medium cubes.
- Add the cubes with ½ tsp salt, turmeric powder, fenugreek seeds and ½ cup water into a pressure cooker.
- Close the lid tightly and put the cooker over medium heat.
- Cook the bottle gourd for one whistle only. If you want the bottle gourd extra soft then cook it for 2 whistles.
- When the pressure cooker cools down a bit open the lid. Using a slotted spoon remove the bottle gourd from the water into another pan. Don't throw away the water.
- Add yogurt to the water in which the bottle gourd was cooked along with the remaining salt (½ tsp) and the remaining ½ cup water. Whisk it well.
- Put the pan with the bottle gourd over medium heat.
- Add the paste to the bottle gourd and stir it continously but gently till the smell of the raw chana dal disappears or for 2-3 minutes.
- Add the yogurt mixture to the bottle gourd mixture.
- Keep stirring till the majjige huli becomes hot. Make sure it does not begin to boil or else the yogurt will curdle.
- Once its hot, take the pan off the heat.
PREPARE THE TEMPERING:
- Heat oil or ghee in a small pan over low heat.
- Add mustard seeds and let them sizzle till they begin to pop.
- Add hing, curry leaves and red chillis.
- Mix for 10 seconds or till the curry leaves become crisp.
- Add the tempering to the majjige huli or the curry.
- Serve piping hot sorekai majjige huli with plain rice.
- Its best to use yogurt that is a bit sour.
- Don't forget to keep stirring the curry once you add the yogurt mixture otheriwse it will curdle.
- Add water according to how thin or thick you want the curry.
- Adjust the spices according to your taste.
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June 2, 2020 at 4:07 am
Looks so yummy Mayuri. I have bottle gourd in the fridge and will make it tomorrow. Thanks for sharing such a nice and tasty recipe from Udipi.
June 2, 2020 at 6:22 pm
Thanks Shobha, am sure you’ll enjoy this simple yet flavorful curry.
June 3, 2020 at 9:29 am
We dont get to make majjige huli often, but surely this is such a comfort recipe. My inlaws like this a lot, since my husband is not the happiest with this we make it rarely. But surely now I have to make it that my memory has been jogged.
June 3, 2020 at 8:41 pm
We loved majjige huli, such a delicious and mildly spiced curry.
June 4, 2020 at 4:36 pm
What a coincidence? I too made majjige huli for this month’s theme. Have used ash gourd instead of Doodhi. We love majjgige hulu at home. Will try with Doodhi. Have never used that .
June 4, 2020 at 5:43 pm
Thanks Priya, I had to use bottle gourd as that’s the closest I get to and gourd where I live.
June 10, 2020 at 8:20 pm
Bottle gourd is a happy veggie at my place. I am sure this version with coconut, yogurt and spices will be a flavorful treat for us. I am definitely going to try it out . Thanks for the share.
June 10, 2020 at 10:38 pm
Thanks Poonam, we too have lauki often at our place and this variation was delightful…so yes please do try out the recipe.
June 5, 2020 at 2:03 am
Lauki in coconut yogurt curry must be so flavourful.. I can have it without any rice or side on it’s own.. so comforting flavours it has.. Very delicious share!!
June 5, 2020 at 11:19 pm
Thank you so much Swaty, with mild flavors, it is a delicious curry.
The Girl Next Door
June 5, 2020 at 6:06 am
The Majjige Huli looks and sounds absolutely fabulous! Can imagine the beautiful flavours of the dish, with the coconut, chana dal, chillies, ginger and cumin going in. What a great way to make veggies like ash gourd and bottle gourd more appetising!
This sounds quite a bit similar to the More Kootu from Tamilnadu cuisine.
June 5, 2020 at 11:16 pm
Thanks Priya, yes its a wonderful way to use lauki and ash gourd. I’ll check out the more kootu recipe.
Udupi Style Sambhar – food-trails
June 9, 2020 at 6:32 am
[…] Bottle Gourd in coconut and yogurt curry by Mayuri’s Jikoni, […]
June 13, 2020 at 12:41 pm
Interesting! I am so glad to learn one more way of preparing lauki! We make lauki every other week so it is good to know different recipes wit it 🙂 I can already feel the aroma of the coconut paste. Marking it to try soon 🙂
June 13, 2020 at 8:12 pm
Thank you so much Ashima, please do try out the recipe, it is delicious and easy to make.
October 11, 2020 at 4:33 am
I’ve made this one so often ever since I first read the recipe!!! It’s a family favorite now 🙂
October 11, 2020 at 8:22 pm
Thank you so much Ashima for trying the recipe. So glad your family loves it.
June 15, 2020 at 4:56 pm
Majjige huli is one of fav at my home di, whenever i fed up with dal and rasam or have sour curd i prepare this. Your version bottle gourd majjige huli looks very tasty and tempting di, loved the masala you prepared. Do try pumpkin majjige huli too di, surely you will like it.
June 15, 2020 at 10:19 pm
Thank you so much Aruna, I will try the pumpkin one when I can. I loved the flavors of this curry.
June 15, 2020 at 10:45 pm
I usually make yogurt based curry because they are easy to prepare and light on tummy. I never tried with bottle gourd. I have added this to my to-do list.
June 16, 2020 at 4:49 pm
Thank you so much Anu, please do try it with bottle gourd, its delicious.
June 16, 2020 at 7:39 pm
Bottle gourd curry in coconut and curd sounds so flavorful here ! I can feel the aroma of the coconut paste. Using lauki this is a lovely curry to have in a meal 🙂 great share from Udupi cuiisine.
June 17, 2020 at 2:48 pm
Thank you so much Sasmita.
June 17, 2020 at 5:11 pm
Next time I go to Asian shop, I am bring ash gourd and trying this curry. With a fresh paste made using coconut and chana dal, this sounds absolutely irresistible. Will go perfectly with some hot rotis
June 18, 2020 at 10:51 pm
Thanks Renu, please do try the recipe, its so delicious and I loved it with rice.
June 18, 2020 at 3:07 am
I love yogurt based curries and this looks super tempting for me. Feel like having with hot plain rice. Lauki is my son’s favourite so I make something similar to this curry in a South Indian style.
June 18, 2020 at 10:46 pm
Thanks Priya, and yes this one too is South Indian style.
June 18, 2020 at 4:09 pm
Love this majjige huli and yours looks delicious. But, I always add ash gourd or make some ambodis to put in it. Should try with bottle gourd next time.
June 18, 2020 at 10:41 pm
Thanks Jayashree, as I mentioned in the post, I would have loved to use ash gourd but I don’t get any in Mombasa, that is why I used bottle gourd and don’t regret it at all.
June 19, 2020 at 7:26 am
Majjige Huli is very close to my heart. This is once dish that i cook for myself at my place as my boys don’t relish it. I always pair it with Rice or Akki rotti. Whenever i visit my family , both my mom and mil cook this combo for me on the very first day i Land.Sorekai is one best vegetable to make Majjige Huli. Beautiful clicks too.You have tempted me to make it again.
June 19, 2020 at 3:33 pm
Thank you so much Preethi, some favorites are best enjoyed with family.
June 22, 2020 at 12:19 pm
Interesting preparation of lauki with coconut and yogurt. Looks absolutely delicious and would love to pair it with hot rice and some potato fry.
June 22, 2020 at 1:40 pm
Thank you so much Narmadha.
July 8, 2020 at 1:57 pm
I always used ash gourd to make this majige huli but since I rather not buy the full gourd I have given up on this.
Love the option of using bottle gourd now since I do have some bottle gourd you can guess what my next recipe will be. 😀
July 8, 2020 at 7:36 pm
Thanks Archana and I have to try this tasty curry with ash gourd.
September 21, 2020 at 5:12 am
Such A Great Blog. Thank U For Sharing Useful Information About coconut yogurt curry. This Article Really Amzing And So Much Helpful For Me. Keep It Up:).
September 21, 2020 at 9:29 pm
Thank you so much.
December 21, 2020 at 12:09 pm
Hello madam am fan of u n ur recipes the way u cook n present it’s so good ..thank u ..and must say ur kitchen makes me recollect all our first US Boston kitchen experience same hob same cabinet almost everything …now back in Bangalore ..
December 21, 2020 at 4:50 pm
Thank you so much for your kind words. I truly appreciate that you like my recipes. I too love my kitchen 🙂
April 5, 2021 at 12:00 pm
Perfect recipe.Thank you soo much. 🙏
April 5, 2021 at 5:56 pm
Thank you so much Reshma.
May 30, 2022 at 8:19 am
Fenugreek Seeds makes it bitter?
June 3, 2022 at 8:43 pm
No it doesn’t. In fact it adds a lovely flavour.