7. Majjige Huli (sour curd saar)

Source: A friend (Thanks Vidya)
Final Outcome: Added to the list of favourites in my family.

     This is Havyaka (dakshin Kannada) style of cooking. Vidya has shared with me lot of sambar and saar recipes (These are genuine homemade masala recipes and not the ones using MTR masala :-)) I have tried all types of sambar - bhindi, ash gourd, egg plant, tomato saar etc. But this huli is totally different and very simple. Thank you Vidya, we have loved all the recipes.
Sharing the recipe for Majjige Huli here:

Ingredients:( for 3 ppl)
- 1 spoon dhaniya
- 1 spoon chana daal
- 1 small cup grated coconut
- 1 or 2 Green chillies
- 1/4 kg ash gourd (also called kohala) or 2 cucumbers
- Curd or butter milk 2 cups
- Salt to taste

For Seasoning:
- little oil
- little hing
- 7-8 curry leaves

Method:
1. Soak Dhaniya and Chana Dal in water for 30 to 40 mins.
2. Grind Soaked Dhaniya, Chana Dal, Coconut and green Chilies
3. Cook Ash Gourd (I pressure cook it. 2 quick wistles)
4. In a pan add cooked Ash Gourd and masala from step 2. Bring it to a boil, however don't overcook it as it may smell like coconut oil.
5. After above mixture from step 4 cools down, prepare hot seasoning of oil, Hing and curry leaves and add it to the Huli.
After the Huli is warm add curd or butter milk. (If the Huli is hot the curd may curdle.)

Recipe looks tedious but its very simple. We all are big fans of Kannadiga food so this was a treat for my family. I will be making it often.