Thursday, April 30, 2009

White Pumpkin Majjige Huli

 White Pumpkin  ( Ash gourd) Majjige Huli is a gravy dish.  Butter milk is called as Majjige in Kannada Language. (Karnataka). White Pumpkin is used for different types of curries and sweets. This Majjige huli can be eaten with plain rice, with chapatis, rotis, poori, idli and with Upma (Uppittu) also.
 Lets see some benefits of having " White Pumpkin " in our diet. 
 Ash Gourd or White Pumpkin has known for its medicine values and healing power. It is good for people who are suffering from diabetic.It is low in calories. It acts as a good detoxifying agent. Ash gourd is fiber content and good for constipation and helps in digestion. It is also good for acidity. It is good for common cold. It contain plenty of moisture. It contain protein, carbohydrates and fibre. Ash gourd contain minerals like calcium, phosphorous, iron and Vitamin C.

As I said earlier Majjige Huli means the curry made of curd or butter milk.

Ingredients :

White Pumpkin :1/4 kilo
Coconut 1/2 cup
Green chillies : 2 to 3
Curry leaves : 5 to 6
Mustard Seeds : 1/4 tea spoon
Urd Daal 1/4 tea spoon
Jeera  (cumin seeds) : 1/2 Tea spoon
Ingh : a pinch
Oil : 1 Tea spoon
Salt : to taste
Water : 1/2 cup
Curd ( Yogurt ) : 1 Cup
Turmeric powder : a pinch

Method :

1. Wash the vegetable and cut in to pieces. ( according to your wish )
2. Cook with required water till they are soft.
3. Grind coconut with chilly and keep it aside.
4. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and little jeera urd daal.
5. Let mustard seeds splutter. Add curry leaves and ingh. Add cooked pumpkin pieces.
6. Add salt and little water. Add turmeric powder. Mix it well.
7. Let it boil for 2 to 3 minutes. Add ground coconut - chilly mixture. Mix it nicely.
8. Cook for 2 minutes. Put off the gas.
9. Shift the curry to 2 bowls.
10. Add a cup of curd to one bowl. (The gravy should be warm not very hot). Mix it well.
11. Add coriander leaves to both the bowls. Serve with the main dish.

Note :

Do not over cook the vegetable. You can also use little jeera, ginger and green chilly to grind. I ground green chilly along with coconut. You can also add a spoon of fresh coconut oil to the curry. Do not add curd when the curry is too hot. It may curdle and will not look nice and taste good. It turns savoury soon too. Adding 1/2 spoon of moong dal or channa  dal helps to thicken the curry. You can cut green chilly and cook it along with white pumpkin pieces. ( I ground green chilly and coconut together).
Time : 20 minutes.
Servings : 3.


  1. We made this, it came very well. We probably added too much coconut, but was still excellent :)

  2. Delicious we make similar version called puliseri.

  3. Thank You Swathi Iyer..nice to know about puliseri..

  4. delicious.. I love majjige huli though we prepare it a bit differently.. loved your version too