Majige Huli (Curd Curry)

Curd Curry

This is an South Indian recipe. You find this curry in almost all the functions of ours.

Required:

For the measurements one can use katori.

White pumpkin - Sliced 2 cups.
Chana dal - 2 spoons
Curd - 1 and 1/2 cups
Coriender leaves - handful
Grated coconut - 1/2 cup
Chilli - 1-2
Black pepper - 4-5 grain
Jeera - 1/2 spoon
Turmeric - 1/4 spoon
Red chilli - 2
Curry patta - little
Hing - pinch
salt and oil

Method:

Soak chana dal for a while.
Cook the sliced pumpkin separately.
For masala mix coconut, coriander leaves, chilli, black pepper grains, jeera, turmeric, hing, and salt.
After the pumpkins are done, mix the ginded masala to the pumpkin. if there is water let it be. after 2-3 min the curry will become little thick then swich off the gas.
After the curry is little cool then check for salt if needed add it and add curds on that add tadka of mustard, jeera, and curry patta and red chilli. Serve it with rice.............