Sambar,Rasam,Gojju & Dal

MAJJIGE HULI RECIPE / MOR KUZHAMBU / MYSORE STYLE MAJJIGE HULI

majjige huli

Majjige Huli recipe with step by step pics | Karnataka style Majjige Huli | How to do Mysore style Majjige Huli | Karnataka style Majjige Huli using Ash gourd | Kumbalakayi Majjige Huli

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 Mysore style Majjige Huli :

About Majjige Huli :

majjige huli recipe

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. 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.

Majjige huli is a signature dish in every Karnataka Brahmin’s home and functions. Majjige huli with some Aralu sandige on side and hot rice … defines comfort food to me …, nothing can beat simple home cooked food.

Few of the vegetables that are commonly used in making this curry are: Sambar Cucumber, Ash Gourd, Bottle Gourd, Chayote Squash, Long beans, okra ,green leafy veggies like Palak , methi etc. I’ve already shared Mangalore -Udupi style , today its time for Bangalore/Mysore style & the veggie i have used .. the most common ash gourd aka Boodh kumbalakyi Majjige Huli

Mysore Style Majjige Huli Recipe With step by step photos :

  • Soak 2-3 teaspoons channa dal in little water for 20 minutes.
  • Remove the skin of the ash gourd , deseed them and cut into small cubes.
  • Cook the ashgourd with little turmeric and tsp salt either in a cooker / microwave . You can cook directly in the vessel too .
  • But don’t overcook and make it mushy. It should be about 75 % cooked.

  • As the veggies are getting cooked , meanwhile prepare the masala paste and keep aside. To a mixer grinder add 1/2 cup Coconut, Channa dal , 2 tsp Coriander Seeds , 1/2 tsp Cumin Seeds, 4- 6 nos Green Chillies and 1 inch Ginger.
  • Add little water and grind to a smooth paste .
  • Once veggies are cooked , to the cooked veggies ,add ground masala and salt .Add 1 cup buttermilk and mix such that  the masala and buttermilk blends well.
  • Add water as required to get the desired consistency. Let the mixture come to a boil. You will see that as it boils, majjige huli thickens. Stir for 1-2 mins and switch off. Do not over boil .
  • Lastly, time to make the tempering. Heat oil in a small pan . Temper with mustard seeds , hing & curry leaves. When the mustard crackles, add red chilli , saute for a minute and pour the tempering over majjige huli ..
  • Ash gourd majjige huli is ready to serve. Enjoy it with steamed rice along with some sun dried chillies / spicy pappad / spicy chutney .
mysore style majjige huli

Points to note :

  • You can soak them in hot water to make the soaking time shorter.
  • Instead of soaking chana dal and grinding, you can use few tsps of besan too. Add it by dissolving in curd / buttermilk such that no lumps are formed.
  • The amount of chana dal changes the consistency of the final product .The more the chana dal thicker the majjige huli .So don’t add too much quantity.
  • Majjige huli tastes best when the yogurt is sour, so do not use fresh curds in this recipe. Majjige huli will turn bland.
  • Don’t over boil majjige huli . It will curdle the curry and loose its creamy texture. If you are reheating also ,do it on sim flame .
  • Don’t forget to grind the masala to a very very smooth paste. This helps in blending well.

MAJJIGE HULI

Smitha Kalluraya
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine south indian
Servings 4 serving

Ingredients
 

  • 400 gm Ashgourd / Boodha Kumbalakayi
  • 1 cup Sour Curd
  • OR
  • 1 cup Sour Buttermilk
  • to taste Salt

To Grind :

  • 1/2 cup Coconut, Grated
  • 2-3 teaspoons Bengal Gram / Channa dal, / ** Refer Note 1
  • 2 tsp Coriander Seeds /Dhania
  • 1/2 tsp Cumin Seeds/ Jeera
  • 4 – 6 nos Green Chillies
  • 1 inch Ginger, – piece
  • 1/2 tsp Turmeric /Haldi
  • a pinch Asafoetida/ hing

To Temper :

  • 1/2 tsp Mustard seeds
  • a pinch Asafoetida/ hing
  • 1 Red Chilly, Broken
  • few Curry Leaves
  • 2-3 tsp Oil

Instructions
 

  • Soak channa dal in little water for 20 minutes.
  • Remove the skin of the ash gourd , deseed them and cut into small cubes.
  • Cook the ashgourd with little turmeric either in a cooker / microwave or directly in the vessel.But don’t overcook and make it mushy. It should be about 75 % cooked.
  • Meanwhile grind the ingredients mentioned under ” To grind ” to a very very smooth paste adding little water.
  • Add masala paste and salt to the cooked veggie. Add buttermilk and mix such that  the masala and buttermilk blends well
  • Add water to get the desired consistency. Let the mixture come to a boil. You will see that as it boils, majjige huli will thicken. Stir for 1-2 mins and switch off.
  • Heat oil in a small pan . Temper with mustard seeds ,hing & curry leaves.When the mustard crackles,pour the tempering over the curry.Ash gourd majjige huli is ready to serve.
  • Enjoy it with steamed rice along with some sun dried chillies / spicy pappad / spicy chutney .
Keyword boodhkumbalakayi majjige huli, karnataka style majjige huli recipe, mysore style majjige huli

this post was updated on 18 th March 2022.

You Might Also Like

20 Comments

  • Reply
    nandoos Kitchen
    July 25, 2014 at 12:49 pm

    nice curry with rice.

  • Reply
    Linsy Patel
    July 25, 2014 at 1:00 pm

    perfect with that hot rice, looks delicious.

  • Reply
    Vibha Sp
    July 25, 2014 at 1:20 pm

    a nice dish , v also do this same way nice clicks

  • Reply
    Shama Nagarajan
    July 25, 2014 at 1:38 pm

    delicious tempting preparation dear

  • Reply
    Babitha costa
    July 25, 2014 at 2:04 pm

    comforting one

  • Reply
    mrkk08
    July 25, 2014 at 7:34 pm

    Traditional and yummy recipe.. Pics are amazing

  • Reply
    Meena Kumar
    July 26, 2014 at 2:36 am

    Mor kozhambu with channa dal that is new to me.It looks really yummy.

  • Reply
    Swathi Iyer
    July 26, 2014 at 3:50 am

    curry with Yogurt looks delicious. We make moru kootan with green chili and cumin seeds.

  • Reply
    Swathi Iyer
    July 26, 2014 at 3:50 am

    Your curry with yogurt looks delicious, we make moru kootan with less spices.

  • Reply
    Sony P
    July 26, 2014 at 4:16 pm

    This is very new to me……. Love the curry with yogurt flavor!!

  • Reply
    Eli Z
    July 28, 2014 at 6:51 am

    Ooooh, I miss a curry now, and even more when I look at your delicious pictures! Great info as well – learned something new.. Thanks dear Smitha! …. this seems like perfect comfort food to me:-) Oh yeah – ……drooling:-)

  • Reply
    Chitra
    July 28, 2014 at 1:08 pm

    Looks delish. I too grind the same ingredients ! Yummy !

  • Reply
    Priya Suresh
    July 29, 2014 at 10:19 am

    Very flavourful and delicious majjige huli, can have it happily anytime.

  • Reply
    Gloria
    July 30, 2014 at 1:17 pm

    I just need some rice to finish this.. Looks too yummy dear

  • Reply
    BHAVYA RANI
    March 8, 2015 at 12:05 pm

    Looks yummy……will try

  • Reply
    Adarsh ND
    August 28, 2015 at 5:53 am

    I tried your recipe It was very good..:-)

  • Reply
    Jayaprada
    January 12, 2016 at 9:02 pm

    I prepared majjige huli many times. It was delicious. thanks for posting this recipe 🙂

  • Reply
    Deepthi
    April 12, 2017 at 10:21 am

    Hey Smitha I tried the recipe as mentioned in the steps using bottle gourd it came out really well. My mother also makes using other vegetables like ladies finger, drumstick, cucumber and pumpkin.

  • Reply
    Vidhya
    March 20, 2018 at 6:28 am

    Came out very tasty. Thanks smitha.

  • Reply
    Girija Vishnu
    February 26, 2020 at 5:05 pm

    I made majjige huli following your recipe.. it cMe our really good, creamy and lip smacking☺️ . Thank you

  • Leave a Reply

    Recipe Rating