Description
Creamy, subtly spiced South Indian curry. Perfect with rice, easily customizable.
Ingredients
Units
Scale
- 1 1/2 lbs (680 g) summer squash
- 3 cups (710 ml) yogurt
- small bunch cilantro leaves
- 1/2 cups (118 ml) frozen fresh grated coconut
- 2 tbsp chana dal
- 2-3 green chilis
- 1/2 tsp cumin seed
- 1/2 tsp black mustard seeds
- 1/4 tsp turmeric powder
- Salt
- 2 tsp vegetable oil
- pinch of hing / asafetida
- 1 dried red chili
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 4 fresh curry leaves
Instructions
- Steam cut summer squash in a steamer basket over medium-high heat, reducing to medium heat once boiling. Cover and steam for 15 minutes, or until tender. Immediately immerse in cold water.
- Grind chana dal into a powder in a blender, adding about 3/4 cup of water as needed to create a smooth paste. Add coconut, green chilies, cilantro, cumin seed, black mustard seeds, and turmeric powder. Once a smooth paste is achieved, add yogurt or buttermilk and blend well.
- In a pan, combine steamed summer squash, yogurt curry, and salt to taste. Heat over medium heat until boiling, then turn off the heat.
- In a small saucepan, heat oil over medium heat. Add hing, black mustard seeds, and cumin seeds. Once the mustard seeds pop and cumin seeds brown, reduce heat to low. Add curry leaves and broken dried red chilies. Coat with oil and pour over the yogurt curry.
- Serve majjige huli with hot rice. May also be served chilled.
Notes
- For a richer flavor, roast the squash before steaming.
- If the curry is too thick, add a little water or more yogurt to adjust consistency.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Steaming
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 4
- Protein: 8
- Cholesterol: 10