Majjige Huli recipe has two different versions: Bangalore and Mangalore version.
Banglore version is bit complex and takes more ingredients while Mangalore version is simple and used ingredients are also very less(only coconut and green chilly is used).
Another difference is Usually Banglore version of Majjige Huli is prepared with Ash gourd. where as Mangalore version of Majjige Huli is prepared with varieties of vegetable
One more speciality of Majjige Huli(Banglore version) is, it increases digestion and really good during summer.
You need to have
Half cup Channa dal or Kadale bele soaked in water
1 cup butter milk
1 cup water
1 cup Ash gourd cooked
1 tsp oil,
1 tbsp mustard seeds,
1/2 tbs haldi,
1 tbs hing.
3-4 green chillies
1 bunch of coriander leaves
5-10 curry leaves
2 tsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp Jeera
1 inch ginger
half cup freshly grated coconut
Soak the channa for half an hour and cook Ash gourd in cooker.
In a frying pan fry coriander seeds and fenugreek seeds without oil till nice aroma from fenugreek.
Add channa,coconut, coriander leaves green chilies , above fried masala,jeera and ginger into mixed and grind into smooth paste.
Heat 1 tbs of oil in pan, add mustard seeds, dry chillies,curry leaves and hing. next add ground masala, butter milk and cooked ask gourd . Boil this mixture for 15 mins by stirring it occasionally.
Turn off the heat and Serve with rice along with 1tbs of ghee.