Squash majjige huli

Ingredients:

Sour Buttermilk / Beaten Curd - 1 cup or slightly more
Salt  - As required
Bengal Gram/channa dal - 3 teaspoons 
Grated coconut - 1/2 cup
Green chilies - 4-6 
Coriander Seeds / Dhania - 2 tsp
Cumin Seeds/jeera - 1/2 tsp
Ginger -1 inch piece
Turmeric / Haldi - 1/2 tsp
Asafoetida / Hing - 1/2 tbsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Broken Red Chilly - 1
Curry leaves - few
Squash - 2 cups (Roughly chopped pieces)

Method :

1) Soak channa dal in little water for 20 minutes or until soft.
2) Meanwhile, boil the Squash and keep it aside.
3) Grind the soaked Bengal gram, coconut, green chilies, coriander seeds, jeera, ginger turmeric, hing to a very very smooth paste adding little water.
4) Add masala paste, salt in a vessel. Boil for 2 mins.
5) Add the boiled squash for 2 mins. Now add buttermilk and mix such that the masala and buttermilk blend well. Add some water to get the desired consistency. Let the mixture to come to a boil. You will see that as it boils, the gravy thickens. Stir for 1-2 mins and switch off. 
6) Heat oil in a small pan. Temper with mustard seeds, hing & curry leaves.When the mustard crackles, pour the tempering over the curry.

Squash majjige Huli is ready to serve.

Enjoy it with steamed rice along with some sun-dried chilies/ spicy pappad / spicy chutney.

Note:

1) Instead of soaking chana dal and grinding, you can use a few tsp of besan too. Add it by dissolving in curd/buttermilk such that no lumps are formed.
2) The amount of chana dal changes the consistency of the final product. The more the chana dal thicker the gravy.
3) Majjige Huli tastes best when the yogurt is sour, so do not use fresh curds in this recipe.
4) Don't over boil this curry. It will curdle the curry and lose its creamy texture. If you are reheating also, do it mildly.
5) Don't forget to grind the masala to a very very smooth paste. This helps in blending well.
6) Coriander and jeera can be replaced with sambhar powder too.
7) Make sure to adjust salt and spice level as per your taste