Majjige Huli|Buttermilk Curry
Spicy and tangy buttermilk curry to pair with hot bowl of rice
- 1/4 piece Ash gourd or 1/2 Mangalore cucumber
- 1 cup grated cucumber
- 1-2 green chilli depending on the spice level
- 1/2 cup thick curd
- 1/4 cup water
- 1 tbsp mustard seeds
- 1 dried red chiili
- Salt per taste
Wash and cut the vegetable into medium sized cubes. Place the cut vegetables in a large pot along with water for cooking them. Water should just be enough to cover the cut vegetable.
There are two ways to prepare the gravy - a) grind coconut and chilli into a thick paste ( add 2-3 tbsp of water), boil it and then add whipped thick curd or buttermilk. b) grind coconut and chillis along with thick curd without adding any water..
Bring the above prepared paste to a quick boil, and add cooked vegetable along with some vegetable boiled water, if needed ( turn off the stove when one bubble is formed)
Tempere the gravy with red chilli and mustard seeds.