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Majjige Huli Recipe

Time and servings

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Ingredients

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for coconut masala paste:

  • ¾ cup coconut (grated)
  • 3 green chilli
  • few curry leaves
  • 1 tbsp rice (soaked 20 minutes)
  • ½ cup water

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main ingredients:

  • 2 cup tindora / dondakaya / ivy gourd / kovakkai / tendli / tondekai
  • 1 cup water
  • few curry leaves
  • ¾ tsp salt
  • ½ cup curd / yoghurt (whisked)

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for tempering:

  • 2 tsp oil
  • ¾ tsp mustard
  • 1 tsp cumin / jeera
  • 1 dried red chilli
  • few curry leaves

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Instructions

  1. firstly, prepare masala paste by taking ¾ cup coconut, 3 green chilli, few curry leaves and 1 tbsp soaked rice in a small blender.
  2. add ½ cup water and blend to smooth paste. keep aside.
  3. now in a large kadai take 2 cups sliced tindora.
  4. further add 1 cup water, few curry leaves, ½ tsp salt and mix well.
  5. cover and boil for 10 minutes or till tindora cook well.
  6. now add in prepared coconut masala paste along with ¼ tsp salt.
  7. mix well adjusting consistency as required.
  8. boil for 5 minutes or till the raw smell of coconut disappears.
  9. turn off the flame and add ½ cup sour curd. make sure to whisk the curd before adding to prevent from curdling.
  10. mix well till the kodekane / majjige huli turns silky texture.
  11. pour the tempering over majjige huli and mix well.
  12. finally, serve majjige huli / kovakkai mor kuzhambu with hot steamed rice.

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Step-by-step

1
Firstly, prepare masala paste by taking ¾ cup coconut, 3 green chilli, a few curry leaves, and 1 tbsp soaked rice in a small blender.majjige huli recipe
2
add ½ cup water and blend to smooth paste. keep aside.kovakkai mor kuzhambu
3
now in a large kadai take 2 cups sliced tindora.majjige huli recipe
4
further add 1 cup water, few curry leaves, ½ tsp salt and mix well.majjige huli recipe
5
cover and boil for 10 minutes or till tindora cook well.majjige huli recipe
6
now add in prepared coconut masala paste along with ¼ tsp salt.kovakkai mor kuzhambu
7
mix well adjusting consistency as required.kovakkai mor kuzhambu
8
boil for 5 minutes or till the raw smell of coconut disappears.kovakkai mor kuzhambu
9
turn off the flame and add ½ cup sour curd. make sure to whisk the curd before adding to prevent from curdling.kovakkai mor kuzhambu
10
mix well till the kodekane / majjige huli turns silky texture.tindora yoghurt curry
11
now prepare the tempering by heating 2 tsp oil.tindora yoghurt curry
12
once oil turns hot, splutter ¾ tsp mustard, 1 tsp cumin, 1 dried red chilli and few curry leaves.tindora yoghurt curry
13
pour the tempering over majjige huli and mix well.tindora yoghurt curry
14
finally, serve majjige huli / kovakkai mor kuzhambu with hot steamed rice.majjige huli recipe

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Video

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Notes

  • firstly, adding soaked rice in coconut masala paste helps to give a thick texture to majjige huli.
  • also, in place of tindore use ash gourd/cucumber for variations.
  • additionally, make sure to turn off the flame before adding curd to prevent curdling
  • finally, majjige huli / kovakkai mor kuzhambu tastes great when prepared slightly watery and spicy with sour curd flavor.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/majjige-huli-recipe-kovakkai-mor-kulumbu/