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Majjige Huli recipe with step by step pics | Karnataka style Majjige Huli | How to do Udupi style Majjige Huli | Karnataka style Majjige Huli using Sambar Cucumber

Majjige Huli or Mor kuzhambu is a famous South Indian Yoghurt and coconut based Curry – a simple , humble , yet one of the most relished comfort food . It’s creamy , rustic , traditional and is a no onion no garlic dish.

Here are some more traditional Curry’s that you can try Pineapple Gojju , Udupi rasam , Ghasi , Yam eriserry , Pachadi etc

Here is a quick video of Udupi style Majjige Huli :

About Majjige Huli :

Majjige Huli is a traditional recipe which is savored throughout South India with slight difference in the ingredients and names across. It is famously known as “Majjige huli” in Karnataka,”Mor Kuzhambu” in Tamilnadu ,”Pulissery/ Moru kootan” in Kerala and “Majjiga pulusu” in Andra Pradesh. Or in simple words a coconut – yoghurt based mild tasting curry, a close cousin of North Indian kadi. Simple and quick to make and great to taste. A handy dish to empty off the leftover sour curd / buttermilk.

It is made in different ways in different parts of the country, so there’s no one way to make it. Even in Karnataka , there are two variations of making this majjige huli. Bangalore / Mysore version and Udupi / Mangalore version. In both the versions vegetables and freshly ground coconut spice paste is simmered in buttermilk yet they taste very different.

Udupi – Mangalore version is mild, simple with very few ingredients and gets a hint of spice and flavor mainly from its tempering of Coconut oil & methi seeds. But the Bangalore – Mysore version takes in more spices and ingredients. Both have their distinct delicate tangy taste.

Today I ‘ll share Udupi /Mangalore version , the region from where I hail from . It is mild, simple ,creamy & delicate with very few ingredients yet when paired with rice / kadubu it tastes so so yum ????
Few of the vegetables that are commonly used in making this curry are : Sambar cucumber, Ash gourd ,Bottle gourd, Chayote squash, Raw Banana, Okra, Tindora, long beans , yam etc.

Today I’ve used Sambar cucumber. Also known as Mangalore / Madras cucmber. Do try and Share your feedback

Udupi Style Majjige Huli Recipe With step by step photos :

Soak 2-3 tsp rice in water for 10-15 mins.

Wash sambar cucumber

scrape off skin ( optional ) , cut them vertically , de seed them and cut into small thin bite sized pieces. The rind and seeds , you can use for making rasam .

Add salt , 1-2 green chillies and cook the cucumber for about 1-2 whistles in a cooker. Alternatively you can microwave or cook in open pot too.

But don’t overcook and make it mushy. It should be about 75 % cooked.

Meanwhile grind 1 cup coconut, soaked rice, 3-5 green chillies and salt to a very very smooth paste adding little water . Grinding very smooth is the key requirement.

Once the veggies are cooked, add ground Masala , 1 cup Sour Buttermilk, ( Can also use whisked sour curd ) and mix well. Let masala and butter milk blend well.

Add water to get the desired consistency.

Add few Curry leaves, simmer and bring to boil. Don’t over boil . A minute or two boiling is enough. Switch off the flame .

Prepare a tempering. Heat 2-3 tsp Oil , preferably Coconut oil . Once oil is hot add 1/2 tsp Mustard, 1/4 tsp Methi . Once they splutter add 1 Sun dried chilli or red Chilli . Let it get crisp .

Pour over majjige huli. Cover and let it sit for 15-20 mins before serving .

Enjoy with Steamed rice / kadubu .

Few Points to Note :

Don’t over boil this curry. It will curdle the curry and loose its creamy texture. If you are reheating also ,keep the flame on sim and heat mildly.
Use freshly grated coconut or fresh -frozen coconut. Desiccated coconut doesn’t suit this.
Don’t forget to grind the masala to a very very smooth paste. This helps in blending well.
I’ve added rice while grinding as it helps in giving a good consistency and blending. Alternatively , you can use cashew /Roasted chana dal too .
It tastes best when yoghurt/ buttermilk used is sour. Also try to use coconut oil only while tempering to get authentic taste n don’t omit fenugreek.