Southekai Majjige Huli
A traditional Karnataka curry made with tender cucumber simmered in a spiced coconut and yogurt gravy. This tangy and flavorful dish is a perfect comfort food, best enjoyed with a bowl of hot steamed rice.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Cucumber
- b.In a medium-sized pot, combine the cubed Mangalore cucumber, turmeric powder, and 1 cup of water.
- c.Bring the water to a boil over medium heat.
- d.Cook for 8-10 minutes until the cucumber is tender but still retains a slight bite. Avoid overcooking it into a mush.
- 2
Step 2
- a.Prepare the Masala Paste
- b.While the cucumber is cooking, drain the water from the soaked chana dal and rice.
- c.In a blender or grinder jar, add the soaked dal and rice, fresh grated coconut, green chilies, chopped ginger, and cumin seeds.
- d.Add about 1/2 cup of water and grind to a very smooth, fine paste. The paste should be creamy without any coarse bits.
- 3
Step 3
- a.Combine and Simmer
- b.Pour the ground masala paste into the pot with the cooked cucumber.
- c.Add salt and mix everything together thoroughly.
- d.Bring the mixture to a gentle simmer over medium-low heat. Cook for 5-7 minutes, stirring occasionally to prevent it from sticking to the bottom.
- e.Continue cooking until the raw aroma of the masala disappears.
- 4
Step 4
- a.Incorporate the Yogurt
- b.Turn the heat down to the absolute lowest setting. This is a crucial step to prevent the yogurt from curdling.
- c.Slowly pour the whisked, smooth curd into the pot while stirring continuously.
- d.Gently heat the curry for just 2-3 minutes, ensuring it does not boil. The goal is to warm it through.
- e.Once heated, turn off the stove completely.
- 5
Step 5
- a.Prepare the Tempering (Oggarane)
- b.In a small pan (tadka pan), heat the coconut oil over medium heat.
- c.Once the oil is hot, add the mustard seeds and wait for them to splutter.
- d.Add the urad dal and fry until it turns a light golden brown.
- e.Finally, add the broken dry red chili, curry leaves, and asafoetida. Sauté for about 20-30 seconds until the curry leaves are crisp and aromatic.
- 6
Step 6
- a.Finish and Serve
- b.Immediately pour the hot tempering over the prepared Majjige Huli.
- c.Give it a gentle stir to combine.
- d.Serve hot with steamed rice for an authentic and comforting meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic tangy flavor, use curd that is a day old or slightly sour. If your curd is fresh, leave it at room temperature for 2-3 hours before using.
- 2The most critical step is to avoid boiling the curry after adding yogurt. Always add it on the lowest heat and stir continuously to prevent curdling.
- 3The soaked rice and chana dal in the masala paste act as natural thickening agents. You can adjust their quantity for a thicker or thinner gravy.
- 4Traditionally, yellow Mangalore cucumber is used, but you can also make this with ash gourd (winter melon), bottle gourd, or chayote squash.
- 5Using fresh coconut and coconut oil provides the most authentic flavor profile for this dish.
Adapt it for your goals.
Vegetable Swap
Replace Mangalore cucumber with other vegetables like ash gourd (boodu kumbalakai), bottle gourd (sorekai), or chayote squash (seeme badanekai). Adjust cooking time as needed for the vegetable used.
Flavor BalanceFlavor Balance
If your yogurt is very sour, you can add a small piece of jaggery (about 1/2 teaspoon, powdered) along with the masala paste to balance the tanginess.
No Coconut VersionNo Coconut Version
For a quicker version, you can make a paste of soaked chana dal, rice, green chilies, and ginger with a little water. Skip the coconut. The gravy will be thinner but still flavorful.
Why this is on our healthy list.
Promotes Gut Health
The curd (yogurt) in this dish is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Hydrating and Cooling
Cucumber has a high water content, making this dish naturally hydrating and cooling for the body, which is especially beneficial in warm climates.
Aids Digestion
The tempering includes spices like asafoetida, cumin, and ginger, which are traditionally known in Ayurveda to aid digestion, reduce bloating, and improve metabolism.
Rich in Healthy Fats
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), which are a source of healthy fats that can provide sustained energy.
Frequently asked questions
Majjige Huli is a traditional yogurt-based curry from the state of Karnataka in South India. 'Majjige' means buttermilk or yogurt, and 'Huli' means a sour curry. It's known for its unique tangy, spicy, and slightly sweet flavor profile.