Majjige Huli (South Indian Yogurt Curry) - Instant Pot

5 from 37 votes

Majjige Huli (South Indian Yogurt Curry) - Instant Pot

Majjige huli is a traditional Karnataka dish made using yogurt. This tangy mildly spiced curry has a cilantro-coconut masala and uses vegetables like bottle gourd, ash gourd, okra, etc. Vegetarian and naturally gluten-free.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Low Calorie, Vegetarian

Servings:

Calories: 132kcal

Author: Shilpa Kerur

Equipment

Instant Pot

Ingredients

1 medium bottle gourd cut into cubes
2 cup yogurt
1½ teaspoon salt
2 tablespoon cilantro for garnish
2½ cups water

For the masala paste:

¼ cup Bengal gram chana dal
½ cup coconut fresh, grated
3-4 green chili adjust as per taste
1 inch ginger
½ cup cilantro
1 teaspoon cumin seeds
½ teaspoon fennel seeds
½ cup water

For the tempering:

1 tablespoon ghee (use store-bought or homemade ghee)
1 teaspoon mustard seeds
2 dried red chili
½ teaspoon turmeric powder
¼ teaspoon fenugreek seeds methi
¼ teaspoon asafoetida hing
1 sprig curry leaves

Instructions

Prep:

Soak the chana dal in water for one hour. Set aside two tablespoons of soaked chana dal and use the rest for grinding.
Take the remaining chana dal, coconut, green chili, cumin, ginger, and cilantro in a mixie or blender jar. Add ½ cup of water and grind them to form a smooth paste.
Blend the yogurt until it is smooth and has no lumps. Set it aside.

Make the yogurt curry:

Set Instant Pot in saute mode and add ghee. Once it heats add the mustard seeds and let them splutter.
Next, add curry leaves, fenugreek seeds, dried red chili, turmeric, and hing. Saute for a few seconds.
Add the bottle gourd, the reserved 2 tablespoons of soaked chana dal, and ground masala paste. Add 2½ cups of water and mix well.
Secure the lid and put the Instant Pot on pressure cook mode for 5 minutes.
Do a natural pressure release for 5 minutes, then do a quick release. Open the IP lid and put the Instant Pot in saute mode.
Add the whisked yogurt and salt. Mix well and let it simmer for 2-3 minutes.
Cancel saute mode and top with cilantro. Serve hot with steamed rice.

Video

Notes

Vegetables like white pumpkin, cluster beans, zucchini, okra, drumstick, etc. work very well with this recipe. It can also be made using greens like spinach, Malabar spinach, or fenugreek leaves. You can also skip the vegetables and make it like a plain kadhi.

Use yogurt with a mild tanginess for this recipe. Allow it to reach room temperature by taking it out of the refrigerator when you start preparing the bottle gourd. Avoid using yogurt directly from the fridge to prevent curdling.

I like to blend the yogurt for a few seconds in a blender. This is an easy way to make sure the mixture is smooth and lump-free. Alternatively, you can whisk the yogurt till it is smooth.

Nutrition