Name: Majjige huli recipe by Nandita Shyam at BetterButter
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Yield: 4
Ingredients: Mangalore southekai or spaghetti squash - 1 medium (Peeled, deseeded and chopped into bite sized pieces); Thick butter milk - 2 cups (Slightly sour or a day old); Salt to taste; To be gound to a paste:; Channa dal 1-1/2 tbsp, soaked in 3 tbsp of water for an hour; Ginger 1 inch piece; Cumin Seeds-1 tsp; Coriander leaves - 2 tbsp for garnish; Green chillies - 2 or more if you like it more spicy; Turmeric - 1/4 tsp, grated and fresh; Coconut - 3 tbsp; For the seasoning:; Oil or ghee clarified butter - 1 tbsp; Mustard seeds - 1/2 tsp; A pinch of hing; Curry leaves - 2 sprigs

ABOUT Majjige huli RECIPE

Majjige huli is the south Indian counter part of Kadhi. It is normally prepared during wedding and festivities. But then this subtly flavoured curry is so delicious that you just don't need an occasion. You just make this and you can turn that meal into a special one.

Ingredients Serving: 4

Mangalore southekai or spaghetti squash - 1 medium (Peeled, deseeded and chopped into bite sized pieces)
Thick butter milk - 2 cups (Slightly sour or a day old)
Salt to taste
To be gound to a paste:
Channa dal 1-1/2 tbsp, soaked in 3 tbsp of water for an hour
Ginger 1 inch piece
Cumin Seeds-1 tsp
Coriander leaves - 2 tbsp for garnish
Green chillies - 2 or more if you like it more spicy
Turmeric - 1/4 tsp, grated and fresh
Coconut - 3 tbsp
For the seasoning:
Oil or ghee clarified butter - 1 tbsp
Mustard seeds - 1/2 tsp
A pinch of hing
Curry leaves - 2 sprigs

Instructions

Cook spaghetti squash in two cups of water till completely cooked yet firm.
Grind all the ingredients mentioned in the list to a smooth paste, using a little water.
Add the ground mixture and salt to the cooked spaghetti squash and bring the mixture to a boil.
Whisk the buttermilk and stir it into the boiling mixture and allow the mixture to simmer for 5 minutes. Keep mixing in between.
For the seasoning, heat oil or ghee in another pan and add the mustard seeds. Once they sputter, add the hing and curry leaves and fry till the curry leaves turn crisp.
Add the seasoning to the prepared majjige huli and serve hot with steamed rice and aralu sandige (ash gourd fritters).

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