No Onion No Garlic/ Sambar,Rasam & South Indian Curry/ South indian Cuisine

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 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 ..

Print Recipe
MAJJIGE HULI Yum
Course side dish
Cuisine south indian
Servings
serving
Ingredients
To Grind :
To Temper :
Course side dish
Cuisine south indian
Servings
serving
Ingredients
To Grind :
To Temper :
Instructions
  1. Soak channa dal in little water for 20 minutes.
  2. Remove the skin of the ash gourd , deseed them and cut into small cubes.
  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.
  4. Meanwhile grind the ingredients mentioned under " To grind " to a very very smooth paste adding little water.
  5. Add masala paste and salt to the cooked veggie.
  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
  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 .
Recipe Notes

  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.

17 Comments

  • Reply
    nandoos Kitchen
    July 25, 2014 at 12:49 pm

    nice curry with rice.

  • Reply
    Linsy Patel
    July 25, 2014 at 1:00 pm

    perfect with that hot rice, looks delicious.

  • Reply
    Vibha Sp
    July 25, 2014 at 1:20 pm

    a nice dish , v also do this same way nice clicks

  • Reply
    Shama Nagarajan
    July 25, 2014 at 1:38 pm

    delicious tempting preparation dear

  • Reply
    Babitha costa
    July 25, 2014 at 2:04 pm

    comforting one

  • Reply
    mrkk08
    July 25, 2014 at 7:34 pm

    Traditional and yummy recipe.. Pics are amazing

  • Reply
    Meena Kumar
    July 26, 2014 at 2:36 am

    Mor kozhambu with channa dal that is new to me.It looks really yummy.

  • Reply
    Swathi Iyer
    July 26, 2014 at 3:50 am

    curry with Yogurt looks delicious. We make moru kootan with green chili and cumin seeds.

  • Reply
    Swathi Iyer
    July 26, 2014 at 3:50 am

    Your curry with yogurt looks delicious, we make moru kootan with less spices.

  • Reply
    Sony P
    July 26, 2014 at 4:16 pm

    This is very new to me……. Love the curry with yogurt flavor!!

  • Reply
    Eli Z
    July 28, 2014 at 6:51 am

    Ooooh, I miss a curry now, and even more when I look at your delicious pictures! Great info as well – learned something new.. Thanks dear Smitha! …. this seems like perfect comfort food to me:-) Oh yeah – ……drooling:-)

  • Reply
    Chitra
    July 28, 2014 at 1:08 pm

    Looks delish. I too grind the same ingredients ! Yummy !

  • Reply
    Priya Suresh
    July 29, 2014 at 10:19 am

    Very flavourful and delicious majjige huli, can have it happily anytime.

  • Reply
    Gloria
    July 30, 2014 at 1:17 pm

    I just need some rice to finish this.. Looks too yummy dear

  • Reply
    BHAVYA RANI
    March 8, 2015 at 12:05 pm

    Looks yummy……will try

  • Reply
    Adarsh ND
    August 28, 2015 at 5:53 am

    I tried your recipe It was very good..:-)

  • Reply
    Jayaprada
    January 12, 2016 at 9:02 pm

    I prepared majjige huli many times. It was delicious. thanks for posting this recipe 🙂

  • Reply
    Deepthi
    April 12, 2017 at 10:21 am

    Hey Smitha I tried the recipe as mentioned in the steps using bottle gourd it came out really well. My mother also makes using other vegetables like ladies finger, drumstick, cucumber and pumpkin.

  • Leave a Reply