Majjige Huli

Majjige Huli – No onion, no garlic recipe

Ingredients:

Mangalore cucumber – 1 big size, deskin, deseed and dice into 1-inch cubes

Sour buttermilk – 3 cups

Split bengal gram – 1.25 tbsp

Cumin seeds – 1/3 tbsp

Pepper corns – ¼ tbsp

Coriander powder – ½ tsp

Turmeric powder – ¼ tsp

Ginger – 2.5 inch

Green chillies – 7 medium size

Freshly grated coconut – 1/3 cup

Coriander leaves – 1 medium size bunch

Ghee – ½ tbsp for tempering 

Mustard seeds – 1 tsp

Split black gram – 1 tsp

Dry red chillies – 6, broken into two

Curry leaves – 4 sprigs

Oil for sautéing 

Salt as per taste

Instructions:

       In a small bowl add split bengal gram and soak in water for at least 20 to 30 
minutes.

       In a blender add soaked bengal gram, coriander leaves, green chillies, ginger, 
pepper corns, ¾ th measurement of cumin seeds, grated coconut, water and blend into 
fine paste.

       In a large kadai add some oil for sautéing and heat it. When the oil is hot enough, 
add Mangalore cucumber and sauté well. After 2 to 3 minutes of sautéing add the 
blended spice paste and mix well. Let this spice mix be roasted well until you start to 
notice the oil separating out from the masala. Now, add coriander powder, turmeric 
powder and mix well. Add water, salt and mix well. Adding water not only helps the 
cucumber to get softer but also prevents the masala from getting burnt. Let these 
cucumbers cook in the spice mix for another 3 to 4 minutes under medium flame. Stir 
occasionally.

           Meanwhile, using a whisker or buttermilk churner whisk or churn the curd/ butter 
milk until a smooth texture is attained. If required, you may add some water and churn.

           When the masala starts to thicken and the oil is separating out, check if the 
cucumbers are 90% cooked. If not, add some more water, close the lid and cook until 
the cucumbers are almost done. Now, add the beaten sour buttermilk into the masala 
and mix well. Based on the gravy consistency you prefer, adjust the water and mix well. 
Let this mixture cook under low to medium flame for 2 to 3 minutes and then, switch off 
the flame.

NOTE: If the cucumbers are over cooked, they would lose their crunchy texture and get 
softer. Always cook them just right.

          For tempering, take a small kadai and add some ghee. Switch ON the flame and 
heat the ghee. When the ghee is hot add mustard seeds and let them splutter. Now, add 
split black gram and sauté. When they slightly change the colour to golden brown, add 
the remaining cumin seeds, curry leaves and let them sizzle. Lastly, add dry red chillies 
and sauté. Switch off the flame and add this tempering into the masala and mix well. 
Quick and easy Majjige Huli is ready. Serve hot along with rice, papad and pickle.   

         “Majjige Huli” is a recipe most commonly prepared by South Indians. The name 
varies across regions; Majjige Huli (Majjige meaning buttermilk, Huli means sour) in 
Kannada, Mor Kolambu or Mor Kuzhambu in Tamil, Moru Kachiyathu in Malayalam and 
Majjiga Pulusu or Majjiga Charu in Andhra Pradesh. Low-calorie count and a simple yet 
healthy way to consume sour curd calls for making this recipe quite often. It also helps 
to maintain the digestive health. 

           This dish tastes much better with sour curd than the normal curd. If you couldn’t 
find sour curd in the supermarkets, do not worry. Prepare fresh curd and leave it 
overnight in a cool and dry place. By the next day, it would have turned sour. You can 
now use this curd to prepare the majjige huli. This dish is generally made when you have 
lot of left-over curd from the previous day.

          You can also use varied varieties of vegetables for this preparation like ash gourd, 
Malabar spinach, tindora, bottle gourd etc. Instead of consuming the plain curd, try 
adding these vegetables into it along with the tempering. The sour curd would be more 
flavourful. You would surely not stop at just 1 serving 😊. This dish also goes well with 
the picky eaters like kids and senior citizens due to the usage of mild spices and the 
soothing effect of curd. This curry can also be packed for lunch boxes or consumed for 
dinner. Try it out and let me know your comments. Enjoy!