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kovakkai mor kuzhambu
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5 from 273 votes

majjige huli recipe | kovakkai mor kuzhambu | tindora yoghurt curry

easy majjige huli recipe | kovakkai mor kuzhambu | tindora yoghurt curry
Course Side Dish
Cuisine south indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 servings
Author HEBBARS KITCHEN

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

  • firstly, prepare masala paste by taking ¾ cup coconut, 3 green chilli, 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.
  • pour the tempering over majjige huli and mix well.
  • finally, serve majjige huli / kovakkai mor kuzhambu with hot steamed rice.