MAJJIGE HULI RECIPE / MOR KUZHAMBU / MAJJIGA PULUSU / MORUKOOTAN

What does comfort food mean to you ? For me its something that i've grown up eating,something that rekindles my childhood memories,something that comforts me.... in brief simple home cooked food.Though i love eating in restaurants...end of the day if you ask me,nothing can beat simple home cooked food. Today's post is one such comforting traditional South Indian dish. It is savored through out South India under various regional names - "Majjige huli" in Karnataka,"Mor Kuzhambu" in Tamilnadu,"Pulissery/Moru kootan" in Kerala and "Majjiga pulusu" in Andhra Pradesh. In simple words, this delicious dish can be translated as a mildly spiced coconut - yoghurt based curry....a close cousin of North Indian kadi...

MAJJIGE HULI RECIPE / MOR KUZHAMBU / MAJJIGA PULUSU / MORUKOOTAN

Majjige huli is a signature dish in every Karnataka Brahmin's home and functions.Its one of those best dishes to clear sour curd.Basically in Karnataka there are two variations of making this majjige huli.Bangalore/Mysore version and Udupi/Mangalore version.Mangalore version is mild,simple.And the Bangalore /Mysore version takes in more spices and ingredients. Few of the vegetables that are commonly used in making this curry are:Sambar Cucumber,Ash Gourd,Bottle Gourd,Chayote Squash,Long beans,Potato,yam,Breadfruit,Raw banana,okra,capsicum,green leafy veg etc.I've already shared Mangalore -Udupi style , today its time for Bangalore/Mysore style. Here it goes ..

What does comfort food mean to you ? For me its something that i've grown up eating,something that rekindles my childhood memories,something that comforts me.... in brief simple home cooked food.Though i love eating in restaurants...end of the day if you ask me,nothing can beat simple home cooked fo...

MAJJIGE HULI

Summary

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  • Courseside dish
  • Cuisinesouth indian
  • Yield4 servings 4 serving

Ingredients

Vegetable of your choice ( I have taken Ash gourd )
2 cups
Sour Buttermilk / Beaten Curd - or slightly more
1 cup
Salt
to taste
To Grind :
Bengal Gram / channa dal ** Refer Note 1
3 teaspoons
Grated coconut
1/2 cup
Green chillies
4-6 nos
Coriander Seeds / Dhania
2 tsp
Cumin Seeds / jeera
1/2 tsp
Ginger - piece
1 inch
Turmeric / haldi
1/2 tsp
Asafoetida / Hing - Small piece /
a pinch
To Temper :
Oil
2 tsp
Mustard seeds
1/2 tsp
Asafoetida / Hing
a pinch
Broken Red Chilly
1
Curry leaves - few

Steps

  1. Soak channa dal in little water for 20 minutes.
    MAJJIGE HULI RECIPE / MOR KUZHAMBU / MAJJIGA PULUSU / MORUKOOTAN
  2. Remove the skin of the ash gourd , deseed them and cut into small cubes.
    MAJJIGE HULI RECIPE / MOR KUZHAMBU / MAJJIGA PULUSU / MORUKOOTAN
  3. Cook the ashgourd with little turmeric either in a cooker / microwave or directly in the vessel.But don't overcook and make it mushy. It should be about 75 % cooked.
    MAJJIGE HULI RECIPE / MOR KUZHAMBU / MAJJIGA PULUSU / MORUKOOTAN
  4. Meanwhile grind the ingredients mentioned under " To grind " to a very very smooth paste adding little water.
    MAJJIGE HULI RECIPE / MOR KUZHAMBU / MAJJIGA PULUSU / MORUKOOTAN
  5. Add masala paste and salt to the cooked veggie.
    MAJJIGE HULI RECIPE / MOR KUZHAMBU / MAJJIGA PULUSU / MORUKOOTAN
  6. Boil for a couple of minutes. Add buttermilk and mix such that  the masala and buttermilk blends well.Add some water to get the desired consistency. Let the mixture to come to a boil. You will see that as it boils, the gravy thickens.Stir for 1-2 mins and switch off. **ref Note 4
    MAJJIGE HULI RECIPE / MOR KUZHAMBU / MAJJIGA PULUSU / MORUKOOTAN
  7. Heat oil in a small pan . Temper with mustard seeds ,hing & curry leaves.When the mustard crackles,pour the tempering over the curry.Ash gourd majjige huli is ready to serve.
  8. Enjoy it with steamed rice along with some sun dried chillies / spicy pappad / spicy chutney .
    MAJJIGE HULI RECIPE / MOR KUZHAMBU / MAJJIGA PULUSU / MORUKOOTAN
    MAJJIGE HULI RECIPE / MOR KUZHAMBU / MAJJIGA PULUSU / MORUKOOTAN
    MAJJIGE HULI RECIPE / MOR KUZHAMBU / MAJJIGA PULUSU / MORUKOOTAN

NOTE:

  1. Instead of soaking chana dal and grinding, you can use few tsps of besan too. Add it by dissolving in curd / buttermilk such that no lumps are formed.
  2. The amount of chana dal changes the consistency of the final product .The more the chana dal thicker the gravy.
  3. Majjige huli tastes best when the yogurt is sour, so do not use fresh curds in this recipe.
  4. Don't over boil this curry.It will curdle the curry and loose its creamy texture.If you are reheating also ,do it mildly.
  5. Don't forget to grind the masala to a very very smooth paste. This helps in blending well.


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