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.
MAJJIGE HULI / MOR KUZHAMBU
- 1 medium size Sambar cucumber
- 1 cup coconut, Grated
- 1 cup Sour Buttermilk / curd
- 2 tsp Rice
- 4-6 no green chilli ,
- Salt to taste
- 2-3 tsp Oil / Coconut Oil
- 1/2 tsp Mustard
- 1/4 tsp Methi /Fenugreek Seeds
- 1-2 no Curd Chilli / Red Chilly
- few Curry Leaves, –
- Soak 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.
- 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 coconut, soaked rice, 3-4 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 , 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 Oil , preferably Coconut oil . Once oil is hot add Mustard, Methi . Once they splutter add 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 .
This post was republished with better photos on 17 th March 2022
chikkus KitchenFebruary 3, 2014 at 10:35 am
Delicious Mor kuzhambu ..My all time Fav dear 🙂
Eliza LincyFebruary 3, 2014 at 11:05 am
Tasty moru curry. It is simply divine.
nandoos KitchenFebruary 3, 2014 at 11:29 am
tasty yummy mru curry. We too make it in the same wayOn-going event : South Indian cooking
Rafeeda ARFebruary 3, 2014 at 11:34 am
this is my all time favorite…
SumeeFebruary 3, 2014 at 3:26 pm
I love Majjige huli.. Didn’t know have rice was added to the paste.. Will try that next time..
Sathya PriyaFebruary 3, 2014 at 4:54 pm
Mor kulambu is what i am trying to make for the past months …Here weather is too cold so not making the curd sour….making of curd itself is a big task for me …def this is awesome ….Thanks for reminding me this kuzhambu…
SangeethaFebruary 3, 2014 at 10:12 pm
Love Mor kuzhambu a lot but bcoz of my Hubby i do not make it…your pics are too tempting..wish i could taste it now 😉
Paaka ShaaleFebruary 4, 2014 at 5:43 am
An eternal favorite!!! Love it 🙂
Subha BoseFebruary 4, 2014 at 8:31 am
I will try this one soon, my hubby likes Mor Kuzhambu 🙂 Do checkout my giveaway.http://www.candycrow.com/2014/02/candy-crow-first-giveaway-win-goodies.html
sangeetha pnFebruary 4, 2014 at 10:14 am
my All time fav! Majjige huli out of mangalore cucumber
Linsy PatelFebruary 4, 2014 at 1:58 pm
Looks awesome, have to try this.
Beulah ArunFebruary 4, 2014 at 5:15 pm
One of my favourites! Looks so delicious!
Sangeetha PriyaFebruary 4, 2014 at 11:35 pm
love this comfort mor kuzhambu!!!
remya seanFebruary 5, 2014 at 2:31 pm
MonuTeena RecipesPassionFebruary 7, 2014 at 12:36 pm
loving the recipe 🙂 will give it a try for sure 🙂
AnonymousJuly 16, 2015 at 6:54 am
Can you tell me how to make buttermilk or sour curd.
Smitha KallurayaJuly 17, 2015 at 5:06 am
will post a detailed procedure soon…
UnknownApril 3, 2016 at 5:51 am
When you say ‘rice’, do you mean cooked rice?
Smitha KallurayaApril 3, 2016 at 11:29 am
no .. uncooked rice.. it adds to the thickness
Mangala AlevoorJuly 27, 2016 at 1:28 am
Loved your recipe. Thanks
LathaJune 16, 2018 at 4:37 pm
Should we soak the rice ..If so how many minutes should be soaked??
Smitha KallurayaJune 17, 2018 at 7:26 pm
can soak for 10 mins and grind . if in hurry or forgot to soak .. can grind as such