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SOREKAI MAJJIGE HULI / BOTTLE GOURD IN COCONUT YOGURT CURRY

A mild but delicious curry with slight sweetness from the coconut, tanginess from the yogurt and flavours from the herbs and spices.
5 from 17 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine South Indian, Udupi
Servings 4 SERVINGS

Ingredients
  

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)

Instructions
 

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.
  • TIPS:
  • 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.
Keyword bottle gourd, coconut, curry, easy recipe, yogurt