Mangalore cucumber curd curry in udupi style / mangalore southekai majjige huli

MANGALORE CUCUMBER CURD CURRY IN UDUPI STYLE / MANGALORE SOUTHEKAI MAJJIGE HULI

Majjige Huli is a buttermilk based curry which is made using cooked vegetable & spicy coconut paste.

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..

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, etc

INGREDIENTS

• 2 or 3 cup south cucumber chopped
• ¾ or 1 cupCurd (it should be little sour)
• 2 inchGinger
• 3 or 4Green chillies
• 1 tsp Rice flour
• ½ cupGrated coconut
• ½ tsp mustard seeds
• ½ tsp Jeera/Cumin
• A pinch of fenugreek seeds [ optional ]
• 2 or 3 tsp  Oil / Ghee / coconut oil
• 2 stringsCurry leaves
• Saltto taste
• Hot Wateras required

PREPARATION

1. Peel the skin & remove the seeds of the Mangalore cucumber. Chop it into ½ inch sized cubes. Add little water + salt and cook the vegetable until soft.
2. Grind green chilli + rice flour + green chilli into soft paste by adding ¼ cup water .
3. Whisk the curd well .

METHOD

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=hrTlAZ0ovRk

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