Traditionally it is prepared with yogurt and various vegetables, but today I am sharing the vegan version of this authentic Karnataka recipe! It is a perfect blend of flavors and textures that will tantalize your taste buds. I agree to be sent email.
The traditional dish is typically served with hot steamed rice, but I find it a great way to add variety to your meals. So why not try it and see how delicious it can be?
Ingredients note
Ash gourd: This is the main ingredient that I used. Also known as white pumpkin, you can find this in most ethnic stores. Look for one with no soft spots. Coconuts: I used frozen grated coconut. Be sure to place it outside for thawing before using it. Buttermilk: Since this recipe is vegan, I used homemade almond milk yogurt. This forms the base for the masala paste. Chana dal: This gives thickness to the curry.
Instructions
Soak chana dal in the water for 20 minutes. It is typically served with hot rice or roti and is a favorite among vegetarians. The dish is known for its tangy and creamy taste and is a must-try for anyone who loves South Indian food. Start by peeling off the skin, removing the seeds, and cutting the flesh into small cubes. Add a pinch of turmeric powder and a teaspoon of salt, and cook the ash gourd directly in the pan with little to no water over medium heat. Once the ash gourd is cooked, add the ground coconut-chana dal paste and continue to stir. Pour in the (vegan) yogurt/buttermilk (½ cup yogurt + ½ cup water mix; I made the buttermilk consistency)and boil everything gently. Add water (1-2 cups) as required to get the desired consistency. Let the mixture come to a boil. You will notice that the curry thickens as it boils. Stir for 1-2 mins and turn the heat off Prepare the tempering. Heat oil in a small pan. Temper with mustard seeds, cumin seeds, methi seeds, hing & curry leaves. When the mustard crackles, add red chili, saute for 10 seconds, and pour the tempering over majjige huli curry.
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Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. For best results, it’s important to use sour yogurt. Avoid using fresh curds, as it can result in a bland dish. Additionally, be careful not to overboil the majjige huli as this can cause the curry to curdle and lose its creamy texture. If reheating, use a low flame to avoid further texture changes. Dry roast coriander seeds and add them to the masala mix before blending for an enhanced flavor. Follow me on social media Facebook, Instagram, and Pinterest.
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