MAJJIGE HULI / MOR KUZHAMBU / SOUTH INDIAN VEGETARIAN YOGHURT CURRY
Today i present 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..
Majjige huli is a signature dish in every Karnataka Brahmin's home.This little space of mine is where i want to jot down all the recipes passed on to me by my mom ,MIL, friends and relatives.I am so glad that,now i get to share these wonderful recipes with you all who are on the look out for authentic vintage recipes..
Basically in Karnataka there are two variations of making this majjige huli.Bangalore / Mysore version and Udupi / Mangalore version.Mangalore version is mild,simple with very few ingredients and gets a hint of spice and flavour mainly from its tempering.But the Bangalore /Mysore version takes in more spices and ingredients.Both have their distinct delicate tangy taste.Today i 'll share Udupi /Mangalore version , the region from where i hail from .Another version is on its way sometime soon...
Few of the vegetables that are commonly used in making this curry are : Sambar cucumber,Ash gourd ,Bottle gourd,Chayote squash,Potato,Yam,Raw banana,Okra,Tindora,Capsicum etc.Today i've used Sambar cucumber.Also known as Mangalore / Madras cucmber.
So ready to know the recipe of Coastal Karnataka style yoghurt curry ??Here it goes..
MAJJIGE HULI / MOR KUZHAMBU
To grind :
- Cut sambar cucumber vertically , de seed them and cut into small bite sized pieces.
- 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,rice and green chillies to a very very smooth paste adding little water .
- Add masala paste and salt to the cooked veggie.Boil for a couple of minutes. Add buttermilk and mix such that the masala and buttermilk blends well.Add water if required to get the desired consistency. Cook for a minute or two.Switch off the flame when its just about to boil.
- Temper with mustard seeds,methi seeds,red chillies and curry leaves.
- Serve with hot steamed rice.
- Don't over boil this curry.It will curdle the curry and loose its creamy texture.If you are reheating also ,do it mildly.
- Use freshly grated coconut or fresh -frozen coconut. Desiccated coconut doesn't suit this.
- Don't forget to grind the masala to a very very smooth paste. This helps in blending well.
- Ive added rice while grinding as it helps in giving a good consistency and blending. Alternatively , you can use cashew /Roasted chana dal too .
- It tastes best when yoghurt/ buttermilk used is sour.Also try to use coconut oil only while tempering to get authentic taste n don't omit fenugreek.
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