Majjige Huli

Majjige Huli

                                                      By Nalinakshamma Keshavamurthy

 

Ingredients:

1. Pumpkin                        -- 250 gms.
2. Butter Milk                    -- 3-4 glasses.
3. Green Chillies               -- 4-5
4. Cumin Powder              -- 1/2 tsp.
5. Methi seeds                   -- 1/2 tsp
6. Pepper seeds                  -- 4-5.
7. Grated coconut              -- 2 tbsp.
8. Coriender leaves            -- 1/2 cup.
9. Turmeric                         -- 1/4 tsp.
10. Garlic                              -- 6-7 pulp.
11. Salt                                  -- as required.

Method:

1. Take out the skin and seeds of the pumpkin wash it nicely and cut into medium sized cubes. Add a pinch of salt, turmeric and 1 glass of water, cook on a low flame. (do not overcook). Once the pumpkin is cooled keep it aside and allow it to cool. 
2. Take 2 to 3 drops of oil in a small kadai and fry green chillies. once done add to mixer. 
3.  Dry roast methi seeds and add.
4.  Add cumin powder, pepper seeds, grated coconut, garlic, coriander leaves and turmeric. Grind the above ingredients into fine paste.
5. Add ground paste and pumpkin to butter milk. Stir well.

Add seasoning.

For seasoning:  Heat 1 tsp of oil, add mustard seeds, curry leaves, asetofoda and dry chillies. Once the seasoning is done allow it to cool and add to butter milk.

Majjige Huli is ready to serve, goes well with rice and ragi mudde.