Majjige Huli

Majjige Huli |Buttermilk Curry

Majjige Huli(spiced buttermilk curry) is prepared with very minimal ingredients (Mangalore style). It has a mildly spicy and sour taste, one of my favorite go-to comfort food. This curry can be prepared using cucumber, tindora, cowpea, potatoes and beans, bell pepper as well.

How to make Majjige Huli |Buttermilk Curry ?

You can use any vegetable of your choice for this gravy. Ash Pumpkin, Tindora(Ivy Gourd), Mangalore Cucumbers, Potato, and Bell Peppers are popular options.

Wash and cut the vegetables into medium-sized cubes. Place the cut vegetables in a large pot along with water for cooking them. Water should just be enough to cover the cut pieces.

here are two ways to prepare the gravy – a) grind coconut and chilli into a thick paste ( add 2-3 tbsp of water), boil it, turn off the flame and then add whipped thick curd. b) grind coconut and chillis along with thick curd without adding any water, and then give a quick boil. Turn off just when you start to bubbles popping.

Bring the above prepared paste to a quick boil, and add cooked vegetable along with some vegetable boiled water, if needed ( turn off the stove when one bubble is formed)

Tempere the gravy with red chilli and mustard seeds.

Serve along with hot bowl of rice.

Majjige Huli

Your valuable feedback is appreciated. If you try this recipe, leave a comment below, rate it, or tag a photo #eateriesdelightful on Instagram 🙂

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Majjige Huli|Buttermilk Curry

Spicy and tangy buttermilk curry to pair with hot bowl of rice
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: Buttermilk Curry, Majjige Huli
Servings: 2
Author: Eateries Delightful

Ingredients

  • 1/4 piece Ash gourd or 1/2 Mangalore cucumber
  • 1 cup grated cucumber
  • 1-2 green chilli depending on the spice level
  • 1/2 cup thick curd
  • 1/4 cup water
  • 1 tbsp mustard seeds
  • 1 dried red chiili
  • Salt per taste

Instructions

  • Wash and cut the vegetable into medium sized cubes. Place the cut vegetables in a large pot along with water for cooking them. Water should just be enough to cover the cut vegetable.
  • There are two ways to prepare the gravy – a) grind coconut and chilli into a thick paste ( add 2-3 tbsp of water), boil it and then add whipped thick curd or buttermilk. b) grind coconut and chillis along with thick curd without adding any water..
  • Bring the above prepared paste to a quick boil, and add cooked vegetable along with some vegetable boiled water, if needed ( turn off the stove when one bubble is formed)
  • Tempere the gravy with red chilli and mustard seeds.

Did you make this recipe?

Please let me know how it turned out for you. Leave a comment below or share a picture on Instagram with the hashtag #eateriesdelightful

Happy cooking!

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Majjige Huli |Buttermilk Curry 1

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