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Authentic Majjige Huli Recipe: Tangy South Indian Buttermilk Curry for a Refreshing, Flavorful Meal

Majjige Huli is a traditional South Indian dish made with vegetables in a tangy buttermilk-based curry. This Majjige Huli Recipe offers a refreshing, light meal with the flavors of coconut, cumin, and yogurt, perfect for serving with rice or roti. The mildly spiced gravy complements tender vegetables, creating a wholesome and nourishing dish that’s ideal for summer or festive meals. Whether you’re hosting a family gathering or looking for a healthy, flavorful lunch option, this recipe is sure to impress with its simplicity and rich flavors.

Majjige Huli Recipe
Majjige Huli Recipe

Tangy South Indian Yogurt Curry

Majjige Huli is a traditional South Indian dish that belongs to Karnataka cuisine. It is a tangy yogurt-based curry, made with vegetables like cucumber or ash gourd, and flavored with a freshly ground coconut-chana dal paste. This Traditional Majjige Huli Recipe is light, wholesome, and perfect for a comforting meal, especially during the summer. The mild tanginess of the buttermilk and the subtle spices of the coconut paste create a delicious and refreshing combination that pairs wonderfully with steamed rice or roti. The dish is known for its simplicity and the balance of flavors, making it a favorite in many South Indian homes.

Why is it Called “Majjige Huli”?

The name Majjige Huli comes from two Kannada words: “Majjige,” meaning buttermilk, and “Huli,” meaning sour or tangy curry. This dish is popular in Karnataka and is typically made with vegetables like ash gourd or cucumber, simmered in a buttermilk and coconut-based gravy. The tangy flavor of the buttermilk combined with the mild spices from the coconut paste makes Majjige Huli a soothing and refreshing curry. It is a staple in many South Indian households, especially during festivals and family gatherings, and is often served with rice.

Majjige Huli Recipe
Majjige Huli Recipe

How Should Majjige Huli Taste?

A perfect Majjige Huli should have a creamy, tangy flavor from the buttermilk, balanced with the mild sweetness of coconut and a gentle spice from the green chilies and cumin. The vegetables, whether cucumber, ash gourd, or pumpkin, should be tender and fully cooked but not mushy. The tempering of mustard seeds, curry leaves, and dried red chilies adds a burst of flavor and aroma that completes the dish. The curry should have a slightly thick consistency, with the flavors of coconut and buttermilk blending beautifully for a comforting, refreshing meal.

Read More: Authentic Gutti Vankaya Kura Recipe: A Flavorful Andhra Brinjal Curry

It’s About How to Make It Super Yummy or Perfect

To make the Perfect Majjige Huli Recipe, follow these tips:

  1. Use Fresh Buttermilk or Curd: Ensure that the buttermilk is slightly sour for the best tangy flavor. If using curd, whisk it well before adding to avoid curdling.
  2. Low Heat for Buttermilk: Always cook on low heat once you add the buttermilk or curd to avoid curdling. Keep stirring to prevent separation.
  3. Cook Vegetables Thoroughly: The vegetables should be cooked until tender but not overcooked. Cucumber or ash gourd is commonly used, but other vegetables can be substituted.
  4. Fresh Coconut Paste: Fresh coconut adds richness and depth to the curry. Make sure to grind it well with the chana dal and spices for a smooth paste.
  5. Temper Just Before Serving: For the best flavor, temper the curry just before serving to retain the aromatic flavors of mustard seeds, cumin, and curry leaves.
Majjige Huli Recipe

Majjige Huli Recipe

Majjige Huli is a traditional South Indian dish made with vegetables in a tangy buttermilk-based curry. This Majjige Huli Recipe offers a refreshing, light meal with the flavors of coconut, cumin, and yogurt, perfect for serving with rice or roti. The mildly spiced gravy complements tender vegetables, creating a wholesome and nourishing dish that’s ideal for summer or festive meals. Whether you're hosting a family gathering or looking for a healthy, flavorful lunch option, this recipe is sure to impress with its simplicity and rich flavors.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Karnataka, South Indian
Servings 4
Calories 120 kcal

Equipment

  • Blender
  • Large pan
  • Mixing spoon
  • Tempering pan

Ingredients
  

For the Curry:

  • 1 cup sour buttermilk or curd (whisked)
  • 1 medium cucumber or ash gourd (cut into cubes)
  • 1/2 cup grated coconut
  • 1 tbsp chana dal (soaked for 30 minutes)
  • 1/2 tsp cumin seeds
  • 2 green chilies
  • 1/4 tsp turmeric powder
  • salt to taste
  • Water as needed

For Tempering:

  • 1 tbsp oil or ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 sprig curry leaves
  • 2 dried red chilies
  • A pinch of asafoetida (hing)

Instructions
 

  • 1. Prepare the Coconut Paste
    In a blender, add grated coconut, soaked chana dal, cumin seeds, and green chilies. Blend with a little water to form a smooth paste. Set aside.
    2. Cook the Vegetables
    In a large pan, add the cubed cucumber or ash gourd with enough water to cook. Add turmeric powder and a little salt, and cook the vegetables until tender.
    3. Prepare the Majjige Huli
    Once the vegetables are cooked, add the prepared coconut paste to the pan and mix well. Simmer for a few minutes to let the flavors combine.Reduce the heat to low and add the whisked buttermilk (or curd) slowly, stirring continuously. Ensure the mixture does not come to a boil, as the yogurt could curdle.Add salt to taste and simmer on low heat for about 5 minutes until the curry thickens slightly.
    4. Tempering
    In a small tempering pan, heat oil or ghee. Add mustard seeds and cumin seeds, and let them splutter.Add curry leaves, dried red chilies, and a pinch of asafoetida. Fry for a few seconds until aromatic.Pour the tempering over the Majjige Huli and mix well.
    5. Serve
    Serve the Majjige Huli hot with steamed rice, chapati, or dosa for a delicious, tangy meal.

Notes

  • Vegetables: Majjige Huli can be made with various vegetables, such as ash gourd, cucumber, pumpkin, or even bottle gourd. Ensure the vegetables are tender before adding the buttermilk.
  • Buttermilk Substitute: If buttermilk is not available, curd mixed with water works as a perfect substitute.
  • Tempering: For an authentic flavor, don’t skip the tempering with mustard seeds, curry leaves, and red chilies.
  • Coconut Paste: The coconut paste gives Majjige Huli its rich texture, and using fresh coconut is ideal for the best taste.
  • Low-Heat Cooking: When adding buttermilk or curd, ensure the heat is low to prevent curdling.

Conclusion

This Traditional Majjige Huli Recipe is a delightful, tangy, and refreshing South Indian curry that’s perfect for a light, wholesome meal. The combination of vegetables, tangy buttermilk, and freshly ground coconut-chana dal paste creates a rich yet soothing dish. Whether you serve it with rice, chapati, or dosa, Majjige Huli is sure to become a favorite with its comforting flavors and easy preparation. Perfect for summer or any time you’re in the mood for something light yet flavorful!

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