Ash Gourd (Winter Melon) and Butter Milk curry / Boodhkumabalakayi Majjige Huli
Wednesday, November 27, 2019
This curry is good on a hot summer day. Also prepared when there is left over curds or butter milk.
- Boodh-kumabalakayi/Ash Gourd / white pumpkin - 1/2 kg/ 1 Lb
- Buttermilk - 2 to 3 cups
- Salt - to taste
- For masala
- Grated Coconut - 2 tbsp
- Cumin/Jeera - 1/2 tsp
- Green chilies - 3 to 4 (or to taste)
- Coriander leaves - a handful (washed and chopped)
- For seasoning:
- Oil - 1 tbsp
- Mustard/Sasive - 1/4 tsp
- Cumin/Jirige - 1/2 tsp
- Curry leaves - 5 to 6 leaves.
- Asafoetida / Hing - pinch
- Remove the seeds and the skin of the Ash Gourd, cut it into inch and a half cubes
- Transfer the washed Ash Gourd cubes into pressure cooker or steamer.
- Add a cup of water and salt. Let it cook for one whistle and turn it off.
- Meanwhile grind masala with bit of water (or buttermilk) into paste.
- Once the pressure is released, add the ground masala to the cooked Ash Gourd and bring it to boil.
- Let it boil for 4 to 5 minutes than turn off the heat.
- Whisk thick curds and water together or buttermilk. Add it to cooked Ash gourd and mix.
- For seasoning: Heat oil, add mustard, cumin, red chilies and curry leaves; Once mustard start to splatter, pour the mixture over the curry.
- Garnish with fresh cut coriander/cilantro leaves,
- Server warm with rice.
Variation:
- Small piece of ginger may be added while grinding the masala
- 1/2 tbsp soaked Bengal Gram - may be added while grinding the masala.
Labels: Curds/Yogurt, Curry, Meal, South Indian Soup, Vegetarian
~ Ash Gourd (Winter Melon) and Butter Milk curry / Boodhkumabalakayi Majjige Huli ~
Posted by Swetha @ 11/27/2019 07:23:00 PM ::
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Posted by Swetha @ 11/27/2019 07:23:00 PM ::
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