easy majjige huli recipe | kovakkai mor kuzhambu | tindora yoghurt curry
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 3 servings
- Category: Side Dish
- Cuisine: south indian
Ingredients
for coconut masala paste:
- ¾ cup coconut (grated)
- 3 green chilli
- few curry leaves
- 1 tbsp rice (soaked 20 minutes)
- ½ cup water
main ingredients:
- 2 cup tindora / dondakaya / ivy gourd / kovakkai / tendli / tondekai
- 1 cup water
- few curry leaves
- ¾ tsp salt
- ½ cup curd / yoghurt (whisked)
for tempering:
- 2 tsp oil
- ¾ tsp mustard
- 1 tsp cumin / jeera
- 1 dried red chilli
- few curry leaves
Method
- firstly, prepare masala paste by taking ¾ cup coconut, 3 green chilli, few curry leaves and 1 tbsp soaked rice in a small blender.
- add ½ cup water and blend to smooth paste. keep aside.
- now in a large kadai take 2 cups sliced tindora.
- further add 1 cup water, few curry leaves, ½ tsp salt and mix well.
- cover and boil for 10 minutes or till tindora cook well.
- now add in prepared coconut masala paste along with ¼ tsp salt.
- mix well adjusting consistency as required.
- boil for 5 minutes or till the raw smell of coconut disappears.
- turn off the flame and add ½ cup sour curd. make sure to whisk the curd before adding to prevent from curdling.
- mix well till the kodekane / majjige huli turns silky texture.
- pour the tempering over majjige huli and mix well.
- finally, serve majjige huli / kovakkai mor kuzhambu with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.