Watermelon Rind Majjige Huli Recipe | How to do Karnataka Style Majjige Huli | Watermelon Rind Curry recipe
Today’s post is about a comforting traditional South Indian dish Watermelon Rind Majjige Huli / Watermelon Peel Yoghurt Curry. This Karnataka style majjige Huli is mildly spicy, mildly sour and tastes so good with rice.
One can make majjige huli with Sambar Cucumber, Ash Gourd, Bottle Gourd, Chayote Squash, Long beans, yam, Breadfruit, okra, capsicum, green leafy veg etc. but for today the chosen ingredient is watermelon peels/rind. Yes, made with the white part of watermelon peel, which is usually thrown as thrash. Doesn’t it feel good making food out of something that’s usually trash?
Majjige Huli is savored throughout South India under various regional names – “Majjige huli” in Karnataka,”Mor Kuzhambu” in Tamilnadu,” Pulissery/Moru kootan” in Kerala and “Majjiga pulusu” in Andhra Pradesh. In simple words, this delicious dish can be translated as a mildly spiced coconut – yoghurt based curry….a close cousin of North Indian kadi.
Basically in Karnataka, there are two variations of making this majjige huli.Bangalore/Mysore version and Udupi/Mangalore version (which is mild & very simple ).
Today i am sharing Watermelon rind majjige huli in Bangalore /Mysore version. This version comparatively takes in more spices and ingredients. It mainly has ground coconut as the main ingredient along with chana dal. These two are ground together with minimal spices making it extremely flavourful,creamy and tasty.
How can we use watermelon rind in our kitchen?
Our ancestors were very clever. we peep into the traditional grandma’s kitchen, we are sure to find numerous ways in which they incorporated the peels, seeds and kernels .. they would hardly throw anything and make sure all the nutrients from each veggie is utilized fully. There are so many things to learn from our ancestors, isn’t it. I have earlier shared Watermelon Rind Dosa, watermelon rind sasmi, watermelon rind palya, watermelon halwa and many more dishes too.
Are you ready to jot down this easy tasty Karnataka style watermelon mor Kuzhambu. Here you go …makes a great side dish !! No one can guess the veggie.. tastes and looks almost like ash gourd !!
Few points to note while making Watermelon Rind Majjige Huli :
- Instead of soaking chana dal and grinding, you can use a few tsps of besan too. Add it by dissolving in curd/buttermilk such that no lumps are formed.
- Majjige huli tastes best when the yoghurt is a little sour, so do not use fresh curds in this recipe.
- Don’t forget to grind the masala to a very very smooth paste. This helps in blending well.
- Don’t over boil this curry. It will curdle the curry and lose its creamy texture. If you are reheating also, do it mildly.
Watermelon Rind Majjige Huli
Ingredients
- 2 cups Water melon Rind
- 1 cup Sour Curd
- OR
- 1 cup Sour Butter milk
- Salt to taste
To grind ( Masala)
- 1/2 cup fresh Coconut
- 2-3 tsp Bengal Gram / Channa dal
- 2 tsp Coriander Seeds /Dhania
- 1/2 tsp Cumin Seeds/ Jeera
- 4-6 nos Green Chillies
- 1 inch Ginger piece
- 1/2 tsp Turmeric /Haldia pinch
- a pinch Asafoetida/ hing
To Temper :
- 2-3 tsp Oil
- 1/2 tsp Mustard seeds
- 1 red chilly , broken
- few Curry leaves
- a pinch Asafoetida/ hing
Instructions
- After cutting the fruit, take out the watermelon rind ( White region ) . Take off the outermost green skin , as thin as possible and discard it. We would be using only the white part.
- Cut watermelon rind into small pieces as shown in pic.
- Soak channa dal in little water for 20 minutes.
- Cook watermelon rind with little turmeric and water 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.
- Once the veggie is cooked, Add the ground masala paste and salt to it. Mix.
- Boil for a couple of minutes. Add buttermilk/curd and mix such that the masala and buttermilk blends well.Add some water to get the desired consistency. Let the mixture come to a boil, but don't over boil You will see that as it boils, the gravy thickens. 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. Watermelon rind majjige huli is ready to serve.
- Enjoy it with steamed rice along with some sun-dried chillies / spicy pappad / spicy chutney-.
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