Southekaayi Majjigeguli (Yellow Cucumber Curd gravy)

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Majjigehuli (or morkozhambu in Tamil) along with Thovve (Elai paruppu – Boiled and seasoned toor dal) forms an integral forms an part of Karnataka Cuisine. Majjigehuli (loosely translated as spicy curd gravy) can be made with a lot of veggies (Ashgourd, Yellow Cucumber, Chow Chow etc). Tamilians even add Sundakkaito Morkozhambu. But as this particular recipe is Authentic Karnataka, I shall use Yellow Cucumber (called Dosakaya in Telugu) for this Majjigehuli.

Sending this to Aruna’s COOKING WITH SEEDS EVENT(Coriander) originally conceived by PRIYA

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Preparation time : 10 mins. Cooking time : 10+10 mins. Serves : 3

Ingredients:

• Yellow Cucumber (diced in big pieces) – 2 cups
• Slightly sour Curd (or sweet curd, if you prefer) – 2 cups
• Salt – to taste
• Turmeric – 1/2 tsp
• For tempering : Oil (1 tsp), Mustard seeds(1 tsp), Red chilly (1 no), Curry leaves.

Masala paste:

• Coriander Seeds (Dhaniya) – 2 tbsp
• Jeera (Cumin) – 1/2 tsp
• Channa Dal – 1 tbsp
• Methi seeds (Fenugreek) – 1 tsp
• Red chillies – 3
• Hing – 1 tsp
• Fresh Grated coconut (or dry copra) – 1/3 cup

Method

1) Boil cubed pumpkin with salt till 90% done (if using pressure cooker, leave for 2 whistles)

2) In a skillet, fry methi seeds, coriander seeds, red chillies, channa dal, jeera one by one in abt 1 tbsp of oil.

3) Cool the above masala and grind to a smooth paste with turmeric, hing and coconut.

4) Whisk the curd well and add masala paste to it, and prepare a dosa – consistency like mixture by adding water. Check for salt.

5) In a pan, add the cooked veggies and the masala paste. Cover and cook on low heat till the masala incorporates into the curry and thickens a bit.

6) Prepare the tempering and pour to the Majjigehuli.

7) Serve hot with rice and papad !

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