Sambar,Rasam,Gojju & Dal

MAJJIGE HULI / MOR KUZHAMBU / UDUPI STYLE MAJJIGE HULI

udupi style majjige huli

Majjige Huli recipe with step by step pics | Karnataka style Majjige Huli | How to do Udupi style Majjige Huli | Karnataka style Majjige Huli using Sambar Cucumber

Majjige Huli or Mor kuzhambu is a famous South Indian Yoghurt and coconut based Curry – a simple , humble , yet one of the most relished comfort food . It’s creamy , rustic , traditional and is a no onion no garlic dish.

Here are some more traditional Curry’s that you can try Pineapple Gojju , Udupi rasam , Ghasi , Yam eriserry , Pachadi etc

Here is a quick video of Udupi style Majjige Huli :

About Majjige Huli :

Majjige Huli is 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.

It is made in different ways in different parts of the country, so there’s no one way to make it. Even in Karnataka , there are two variations of making this majjige huli. Bangalore / Mysore version and Udupi / Mangalore version. In both the versions vegetables and freshly ground coconut spice paste is simmered in buttermilk yet they taste very different.

Udupi – Mangalore version is mild, simple with very few ingredients and gets a hint of spice and flavor mainly from its tempering of Coconut oil & methi seeds. 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 . It is mild, simple ,creamy & delicate with very few ingredients yet when paired with rice / kadubu it tastes so so yum 😋
Few of the vegetables that are commonly used in making this curry are : Sambar cucumber, Ash gourd ,Bottle gourd, Chayote squash, Raw Banana, Okra, Tindora, long beans , yam etc.

Today I’ve used Sambar cucumber. Also known as Mangalore / Madras cucmber. Do try and Share your feedback

Udupi Style Majjige Huli Recipe With step by step photos :

  • Soak 2-3 tsp 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. The rind and seeds , you can use for making rasam .
  • 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 1 cup coconut, soaked rice, 3-5 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 , 1 cup 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 2-3 tsp Oil , preferably Coconut oil . Once oil is hot add 1/2 tsp Mustard, 1/4 tsp Methi . Once they splutter add 1 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 .
majjige huli recipe

Few Points to Note :

  • Don’t over boil this curry. It will curdle the curry and loose its creamy texture. If you are reheating also ,keep the flame on sim and heat 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.
  • I’ve 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.
udupi style majjige huli

MAJJIGE HULI / MOR KUZHAMBU

Smitha Kalluraya
a famous South Indian Yoghurt and coconut based Curry – a simple , humble , yet one of the most relished comfort food
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine south indian
Servings 4 people

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 .
Keyword brahmin style majjige huli, karnataka style majjige huli recipe, mor kozhumbu, mor Kuzhambu

This post was republished with better photos on 17 th March 2022

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22 Comments

  • Reply
    chikkus Kitchen
    February 3, 2014 at 10:35 am

    Delicious Mor kuzhambu ..My all time Fav dear 🙂

  • Reply
    Eliza Lincy
    February 3, 2014 at 11:05 am

    Tasty moru curry. It is simply divine.

  • Reply
    nandoos Kitchen
    February 3, 2014 at 11:29 am

    tasty yummy mru curry. We too make it in the same wayOn-going event : South Indian cooking

  • Reply
    Rafeeda AR
    February 3, 2014 at 11:34 am

    this is my all time favorite…

  • Reply
    Sumee
    February 3, 2014 at 3:26 pm

    I love Majjige huli.. Didn’t know have rice was added to the paste.. Will try that next time..

  • Reply
    Sathya Priya
    February 3, 2014 at 4:54 pm

    Mor kulambu is what i am trying to make for the past months …Here weather is too cold so not making the curd sour….making of curd itself is a big task for me …def this is awesome ….Thanks for reminding me this kuzhambu…

  • Reply
    Sangeetha
    February 3, 2014 at 10:12 pm

    Love Mor kuzhambu a lot but bcoz of my Hubby i do not make it…your pics are too tempting..wish i could taste it now 😉

  • Reply
    Paaka Shaale
    February 4, 2014 at 5:43 am

    An eternal favorite!!! Love it 🙂

  • Reply
    Subha Bose
    February 4, 2014 at 8:31 am

    I will try this one soon, my hubby likes Mor Kuzhambu 🙂 Do checkout my giveaway.http://www.candycrow.com/2014/02/candy-crow-first-giveaway-win-goodies.html

  • Reply
    sangeetha pn
    February 4, 2014 at 10:14 am

    my All time fav! Majjige huli out of mangalore cucumber

  • Reply
    Linsy Patel
    February 4, 2014 at 1:58 pm

    Looks awesome, have to try this.

  • Reply
    Beulah Arun
    February 4, 2014 at 5:15 pm

    One of my favourites! Looks so delicious!

  • Reply
    Sangeetha Priya
    February 4, 2014 at 11:35 pm

    love this comfort mor kuzhambu!!!

  • Reply
    remya sean
    February 5, 2014 at 2:31 pm

    yummy pulissery

  • Reply
    MonuTeena RecipesPassion
    February 7, 2014 at 12:36 pm

    loving the recipe 🙂 will give it a try for sure 🙂

  • Reply
    Anonymous
    July 16, 2015 at 6:54 am

    Can you tell me how to make buttermilk or sour curd.

  • Reply
    Smitha Kalluraya
    July 17, 2015 at 5:06 am

    will post a detailed procedure soon…

  • Reply
    Unknown
    April 3, 2016 at 5:51 am

    When you say ‘rice’, do you mean cooked rice?

  • Reply
    Smitha Kalluraya
    April 3, 2016 at 11:29 am

    no .. uncooked rice.. it adds to the thickness

  • Reply
    Mangala Alevoor
    July 27, 2016 at 1:28 am

    Loved your recipe. Thanks

  • Reply
    Latha
    June 16, 2018 at 4:37 pm

    Should we soak the rice ..If so how many minutes should be soaked??

    • Reply
      Smitha Kalluraya
      June 17, 2018 at 7:26 pm

      can soak for 10 mins and grind . if in hurry or forgot to soak .. can grind as such

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