Sambar,Rasam,Gojju & Dal


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..


Smitha Kalluraya
Course Side Dish
Cuisine south indian


  • Vegetable of your choice / medium size Sambar cucumber
  • 1 Glass Sour Buttermilk, ( Can also use nice whisked sour curd too )
  • Salt

To grind :

  • 1 cup coconut, Grated
  • 1 - 2 tsp Rice
  • 3 - 5 Green Chillies

To temper:

  • 1 - 2 tsp Oil (preferably Coconut Oil)
  • 1/2 tsp Mustard
  • 1/4 tsp Methi /Fenugreek Seeds
  • 1 Red Chilly
  • few Curry Leaves, -


  • 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.


  1. Don't over boil this curry.It will curdle the curry and loose its creamy texture.If you are reheating also ,do it mildly.
  2. Use freshly grated coconut or fresh -frozen coconut. Desiccated coconut doesn't suit this.
  3. Don't forget to grind the masala to a very very smooth paste. This helps in blending well.
  4. Ive added rice while grinding as it helps in giving a good consistency and blending. Alternatively , you can use cashew /Roasted chana dal too .
  5. 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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  • 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
    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
    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.

  • 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
    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
    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
    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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