Veggies In Tangy Coconut Yoghurt Curry (Majjige Huli)

Majjige huli is a tangy, mildly spicy curry prepared with veggies, coconut and yoghurt, with a very flavourful seasoning!! Majjige refers to buttermilk in kannada and huli means curry. The simple cumin seasoning adds great taste and flavour to the spicy, tangy, coconut, youghurt curry. 

Majjige huli is everyday, comfort food for a lot of Brahmins in and around Udupi, Mangalore region. Majjige huli is usually made with water based vegetables like Mangalore cucumber, white pumpkin, ash gourd, squash or snake guard. Okra, ivy gourd, long yard beans are also veggies that go well with Majjige Huli. 

Majjige huli gets it's name depending on the vegetable used in the majjige huli like southekayi majjige huli if Mangalore cucumber is used, kumbalakai majjige huli if pumpkin is used, budu kumbalakayi majjige huli if ash gourd is used. Southekayi, kumbalakayi, budu kumbalakai being kannada names for Mangalore cucumber, pumpkin and ash gourd respectively.

My favourite is kumbalakayi majjige huli with just Mangalore cucumber in it or a combination of Mangalore cucumber, ivy gourd and yard long beans in majjige huli. Here goes the recipe for a yummy majjige huli.

Ingredients: 

• 1/2 Mangalore cucumber
• 5-6 yard long beans
• 8-10 ivy gourds
• 2 cups of grated coconut
• 1 cup sour yoghurt/buttermilk
• Salt to taste
• 4-5 green chillies
• 1 teaspoon red chilli powder
• A pinch of turmeric
• 2 leaflets of curry leaves

For seasoning:

• 2 tablespoons of ghee
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 dried red chillies
• 2 leaflets of curry leaves

Method of Preparation:

1. Heat about 3 cups of water.

2. Meanwhile peel and deseed the Mangalore cucumber, chop it into cubes. Wash and chop yeard long beans into 2-3 inches peices, wash and slit ivy gourd into 4 pieces.

3. Add the chopped veggies to the hot water in a cooking vessel, add salt, slit green chillies, turmeric, red chili powder, curry leaves and cook them until the veggies are cooked through.

4. Meanwhile grind freshly grated coconut into a smooth paste using just as much water as needed. We want the majjige huli relatively thick and not watery, hence do not add any excess water.

5. Once the veggies are almost done, add in the ground coconut, yoghurt/buttermilk and continue cooking.

6. Simmer and let it cook for 5-6 minutes. 

7. Meanwhile get the tempering going. Heat ghee in a tadka pan, add in mustard seeds, cumin seeds, once they start to splutter add in broken red chillies pieces, curry leaves and fry them for a minute. Remove off heat and add it to the curry. Mix well.

8. Remove the curry off heat, serve with a bowl of steaming hot rice and enjoy!

Serves: 3-4

Preparation Time: 35 minutes

P.S:

• You can add a pinch of asafoetida. I skipped it as we added cumin which will take care of your tummy and the gastric problems that may occur. :-)
• Use veggies of your choice, in combination with others or on their own.
• The amount of green chillies added should balance the tanginess of the yoghurt/buttermilk added. We want the majjige huli both tangy and spicy.
• Adjust the amount of sour yoghurt/buttermilk you add depending on it's sourness. If it's too sour then half a cup should suffice, if not add more.

Find recipe for Udupi cuisine's famous gulla bolhuli here. 

Tags: Majjige Huli, coconut curry, tangy coconut yoghurt curry, lunch, kannada cuisine, karnataka cuisine, Udupi cuisine, side dish, Mangalore cuisine, brahmin dish/cuisine