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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.
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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.
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