MAJJIGE HULI / MOR KUZHAMBU / UDUPI STYLE MAJJIGE HULI

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.

This post was republished with better photos on 17 th March 2022