MAJJIGE HULI / MOR KUZHAMBU
a famous South Indian Yoghurt and coconut based Curry - a simple , humble , yet one of the most relished comfort food
Ingredients
- 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
To temper:
- 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, -
Instructions
- 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 .