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Majjige Huli

Nisha's picture
VARIATION : For this curry vegetables such as Ash Gourd, Chayote Squash, Spinach, Brinjal,Cucumber can be used
Ingredients
  Cucumber 1 Large, cut into pieces (Peeled)
  Curry leaves 2 Large (Spring)
  Buttermilk/Plain yogurt 2 Cup (32 tbs)
  Salt To Taste
  Oil 2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Bengal gram 1 1⁄2 Tablespoon, soaked in water for 1 hour
  Grated coconut 1⁄2 Cup (8 tbs)
  Coriander seeds 2 Teaspoon
  Cumin seeds 1 Teaspoon
  Peppercorns 6
  Green chilies 5
  Grated ginger 1 1⁄2 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Asafoetida 1⁄4 Teaspoon
  Curry leaves 8 (Coriander Leaves)
  Chopped cilantro 2 Teaspoon, chopped
Directions

Grind all the masala ingredients with water to a fine paste.(not too liquid neither too thick)
Boil the cucumber with water until soft. Add curry leaves, salt and ground paste and bring it to boil for
10 minutes. Remove form the heat add yogurt and mix thoroughly.
Heat oil in a pan, add seasonings when it starts to split, stir into the yogurt mix.
Serve with rice

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Occasion: 
Christmas, Diwali, Holi, Wedding
Restriction: 
Halal, Vegan, Vegetarian, Pregnancy
Ingredient: 
Milk Product, Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 4.4 (2 votes)

2 Comments

shantihhh's picture
This is very interesting, I have not eaten this before. I just picked 8 long cucumbers (the Asian type) from my garden I will try this recipe soon. Do you eat this with only rice or is it sometimes eaten with sonething else?
Nisha's picture
It is usually consumed with rice but people also have it with chapati,parantha & puris