majjige huli recipe | ಮಜ್ಜಿಗೆ ಹುಳಿ | white pumpkin curry

Popular curry from the South of India (karnataka) , majjige huli. White pumpkin cooked with spices,coconut and yoghurt.

majjige huli

Serves 4-5

1 medium white pumpkin
1 cup buttermilk or 1/2 cup sour yoghurt
few curry leaves
mustard seeds
jeera / cumin seeds
pinch of asafoetida/hing
1 teaspoon ghee/clarified butter
salt to taste

For Masala Paste

2 tablespoons channa dal (soaked for 2-3 hrs and drained)
1/2 cup fresh coconut
1 teaspoon jeera/cumin seeds
1 tablespoon coriander seeds
4-5 green chillies
1 tablespoon fresh coriander leaves


  • Wash the pumpkin, cut into half.
  • Slice the pumpkin, and remove the outer green skin.
  • Remove the centre pulp, this can be ground and used in dosa batter.
  • Cut the pumpkin into big cubes.
  • Add 2 cups water , and boil the pumpkin cubes until soft.
  • Pumpkin does not take long time to cook , probably just 4-5 mins.
  • Meanwhile, grind jeera,coriander seeds,coconut,green chillies,soaked channa dal and little water.
  • Make a give paste. Add coriander leaves and give it one pulse. We don’t want the coriander to become a paste.
  • Add the ground masala to the cooked pumpkin and bring to a boil on medium flame.
  • Add a cup of water to thin down .
  • Let it boils for a couple of mins.
  • Add buttermilk and simmer for another minute.
  • Heat another pan , add ghee.
  • When ghee melts , add mustard, jeera , asafoetida and curry leaves.
  • Pour the tempering over the curry and mix.
  • Serve with hot rice !

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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