MAJJIGE HULI RECIPE / MOR KUZHAMBU / MYSORE STYLE 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 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 .

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.

this post was updated on 18 th March 2022.