Budu Kumbalakayi Kayi Huli/Ash Pumpkin In Coconut Gravy

South canare delicacy  usually prepared on special occiasions. Taste will be grate when freshly grated coconut and freshly churned butter milk is used.For this,

You Need To Have:
1/4 piece of medium size ash pumkin
3/4 cup freshly grated coconut
1 cup freshly churned butter milk
3-4 green chilies
1 tsp cumin seeds
small piece of ginger
1 tsp oil
1/2 tsp mustard seeds
3-4 curry leaves
salt to taste

Method:

Remove outer skin and inner seeds from ash pumpkin and cut them into cubes(see picture below).Pressure cook it for single whistle and keep it aside.

Take freshly grated coconut, cumin seeds, green chilies and ginger in a mixer jar. ground it to smooth paste by adding required amount of water.add this paste to cooked ask pumpkin.

Add salt and bring it to boil. Finally add churned butter milk and simmer for 2 mins. Prepare tadka with mustard seeds, curry leaves , oil and add it to kayi huli.
 
mix well before serving.

Southekayi Melara

Ingredients:
1 cup fresh butter milk/majjige
2-3 green chilies/ hasi menasu
1 pinch turmeric powder/arisina
1 medium size mangalore southekayi
1 pinch red chilly powder/kaharada pudi
1 tbs salt/uppu
1 tbs fenugreak seeds/ menthya
1tbs mustard seeds/sasive
2 cups grated coconut/tengina kayi

Cut cucumber into pieces as shown in below image after removing seeds form it.Actually my mom-in-law removes even out skin of the cucumber but I like it with the outer skin.

Put cucumber pieces into cooker container add add pinch of turmeric ,red chilly powder and pressure cook it for 2 whistles



Mean while,put grated coconut and chilly into mixer jar and make a fine paste of it and keep it aside.

Once pressure goes off, transfer cucumber into another vessel and add coconut , chilly paste to it. put it on fire for 3-4 mins. After that add butter mil and salt to it. bring it to boil and  simmer it  for 5-6 mins.

Finally, heat 1 tbs of oil in tadka kadayi. add mustard seed , fenugreek seeds. once start spluttering, add it to melara.fenugreek seeds gives nice aroma to melara.(got this tip from my MIL)

Majjige Huli

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

Method:
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.