Majjigehuli – Vegetables in spicy Yogurt Sauce – Mor Kozhambu Recipe

A curry prepared using Curds and Vegetables.  This dish is part of Karnataka cuisine and is served in most of the auspicious functions and festivals.  This is a perfect accompaniment to yet another authentic Karnataka dish called Nuchchina Unde.

Time Required: 30 Minutes
Serves: 4

Ingredients:
2 Cups Ash Pumpkin or Snake Gourd
3 Cups Curds/Yoghurt
1 tbsp Bengal Gram
3 Green Chilies
1 tsp Cumin Seeds/Jeera
1/2 tsp Coriander Seeds
1 Cup Coconut
Salt to taste

For the Seasoning:
1 tsp Oil
1/2 tsp Mustard Seeds
1/4 tsp Turmeric Powder
Few Curry Leaves
1 Red Chili, Broken

Method:
Soak Bengal Gram, Jeera and Coriander Seeds for 20 minutes. Grind this along with Coconut and Green Chilies to a paste. Dice the Vegetables into big pieces and boil them. Retain one and a half cups of water used for boiling and remove the rest.

In a thick-bottomed vessel, add the Vegetables with water, Curds, the Coconut mixture and Salt. Bring it to a boil and cook for 2 to 3 minutes. Remove to a serving dish.

In a small pan heat Oil, add Mustard Seeds and when they splutter add Turmeric Powder, Curry Leaves and Red Chilies. Add this to the mixture and mix well.  Remove to a serving dish.

Serve with Rice, Chapathi, or Nuchchina Unde.

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