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Majjige Huli

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  • Food Type: Vegan

Recipe Type

Chutneys, pickles & relishes

 Cuisine By Region


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  • Pumpkin (kaddu) (3 cups)
  • Split chickpeas (chana dal) (3 tsp)
  • Coconut, grated (3 tsp)
  • Green chillies (hari mirch) (3 to 4)
  • Coriander (dhania) leaves, chopped (¼ cup )
  • Salt (to taste)
  • Curd (dahi) (1 cup churned with 1 cup of water)
  • Oil (2 tsp)
  • Mustard seeds (sarson) (½ tsp)
  • Cumin seeds (jeera) (1 tsp)
  • Asafoetida (hing) (¼ tsp)
  • Curry leaves (kadipatta) (4 to 5)
  • Ginger (adrak) (1 tsp)


  1. Soak the chana dal in ¼-cup of water for 20 minutes.
  2. Steam the pumpkin either using a pressure cooker .
  3. Make a smooth paste of the grated coconut, soaked chana dal, green chillies, ginger and salt. 
  4. In a pan, mix together the cooked pumpkin and the ground coconut mixture. Stir in 1 cup of water, turn on the heat and allow the mixture to come to a boil.
  5. The curry should soon begin to thicken. At that point, stir in the buttermilk and keep boiling for another minute. Turn off the flame.
  6. Heat oil in a small sauce pan. Add in the mustard seeds, cumin seeds, curry leaves and asafoetida. Once this mix begins to crackle, add it into the curry.
  7. Serve hot with steamed rice.

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