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# Majjige Huli Recipe
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| **Prep time** | 5 min |
| **Cook time** | 20 min |
| **Total time** | 25 min |
| **Serves** | 3 servings |
## 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
## Instructions
1. firstly, prepare masala paste by taking ¾ cup coconut, 3 green chilli, few curry leaves and 1 tbsp soaked rice in a small blender.
2. add ½ cup water and blend to smooth paste. keep aside.
3. now in a large kadai take 2 cups sliced tindora.
4. further add 1 cup water, few curry leaves, ½ tsp salt and mix well.
5. cover and boil for 10 minutes or till tindora cook well.
6. now add in prepared coconut masala paste along with ¼ tsp salt.
7. mix well adjusting consistency as required.
8. boil for 5 minutes or till the raw smell of coconut disappears.
9. turn off the flame and add ½ cup sour curd. make sure to whisk the curd before adding to prevent from curdling.
10. mix well till the kodekane / majjige huli turns silky texture.
11. pour the tempering over majjige huli and mix well.
12. finally, serve majjige huli / kovakkai mor kuzhambu with hot steamed rice.
## Step-by-step
Firstly, prepare masala paste by taking ¾ cup coconut, 3 green chilli, a 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.
now prepare the tempering by heating 2 tsp oil.
once oil turns hot, splutter ¾ tsp mustard, 1 tsp cumin, 1 dried red chilli and few curry leaves.
pour the tempering over majjige huli and mix well.
finally, serve **majjige huli / kovakkai mor kuzhambu** with hot steamed rice.
## Video
## Notes
* firstly, adding soaked rice in coconut masala paste helps to give a thick texture to majjige huli.
* also, in place of tindore use ash gourd/cucumber for variations.
* additionally, make sure to turn off the flame before adding curd to prevent curdling
* finally, **majjige huli / kovakkai mor kuzhambu** tastes great when prepared slightly watery and spicy with sour curd flavor.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/majjige-huli-recipe-kovakkai-mor-kulumbu/](https://hebbarskitchen.com/majjige-huli-recipe-kovakkai-mor-kulumbu/)
