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
Ingredients
- 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 -
Instructions
- 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.
Notes
- 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.
22 Comments
chikkus Kitchen
February 3, 2014 at 10:35 amDelicious Mor kuzhambu ..My all time Fav dear 🙂
Eliza Lincy
February 3, 2014 at 11:05 amTasty moru curry. It is simply divine.
nandoos Kitchen
February 3, 2014 at 11:29 amtasty yummy mru curry. We too make it in the same wayOn-going event : South Indian cooking
Rafeeda AR
February 3, 2014 at 11:34 amthis is my all time favorite…
Sumee
February 3, 2014 at 3:26 pmI love Majjige huli.. Didn’t know have rice was added to the paste.. Will try that next time..
Sathya Priya
February 3, 2014 at 4:54 pmMor 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…
Sangeetha
February 3, 2014 at 10:12 pmLove 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 😉
Paaka Shaale
February 4, 2014 at 5:43 amAn eternal favorite!!! Love it 🙂
Subha Bose
February 4, 2014 at 8:31 amI 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
sangeetha pn
February 4, 2014 at 10:14 ammy All time fav! Majjige huli out of mangalore cucumber
Linsy Patel
February 4, 2014 at 1:58 pmLooks awesome, have to try this.
Beulah Arun
February 4, 2014 at 5:15 pmOne of my favourites! Looks so delicious!
Sangeetha Priya
February 4, 2014 at 11:35 pmlove this comfort mor kuzhambu!!!
remya sean
February 5, 2014 at 2:31 pmyummy pulissery
MonuTeena RecipesPassion
February 7, 2014 at 12:36 pmloving the recipe 🙂 will give it a try for sure 🙂
Anonymous
July 16, 2015 at 6:54 amCan you tell me how to make buttermilk or sour curd.
Smitha Kalluraya
July 17, 2015 at 5:06 amwill post a detailed procedure soon…
Unknown
April 3, 2016 at 5:51 amWhen you say ‘rice’, do you mean cooked rice?
Smitha Kalluraya
April 3, 2016 at 11:29 amno .. uncooked rice.. it adds to the thickness
Mangala Alevoor
July 27, 2016 at 1:28 amLoved your recipe. Thanks
Latha
June 16, 2018 at 4:37 pmShould we soak the rice ..If so how many minutes should be soaked??
Smitha Kalluraya
June 17, 2018 at 7:26 pmcan soak for 10 mins and grind . if in hurry or forgot to soak .. can grind as such