Mangalore Southekai Majjige Huli | Mangalore Cucumber Yogurt Curry
Majjige Huli is a buttermilk based curry which is made using cooked vegetable & spicy coconut paste. Husband’s family is from south canara, so I learnt lot of dishes from that region after marriage. This is one his favorite side dish for rice.
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Ingredients
- 1 medium Mangalore Southekai (Cucumber)
- 1 cup Curd (it should be little sour)
- 2 inch Ginger
- 4 Green chillies
- 2 tsp Raw Rice
- ½ cup Grated coconut
- 1 tsp Jeera/Cumin
- ½ tsp Coriander seeds
- 2 tsp Oil/Ghee
- 2 strings Curry leaves
- A generous pinch of Hing/asafoetida
- Salt to taste
- Water as required
Ingredients
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Instructions
- Peel the skin & remove the seeds of the Mangalore cucumber. Chop it into 1 inch sized cubes. Add little water & cook the vegetable until soft.
- Meanwhile heat a tsp of oil/ghee in pan fry raw rice, ½ tsp jeera/cumin, green chillies, ginger, coriander seeds, coconut & a string of curry leaves. Grind this to paste using required water.
- Add salt, grind paste to cooked vegetable & boil it.
- Beat the curd for few seconds. Add water & make thin buttermilk out of it.
- Add Butter milk to boiling mixture & reduce the flame to sim.
- Cook for few more minutes until it just starts to boil. Switch off the flame.
- Heat a tsp of oil/ghee in tadka pan, add cumin, hing & curry leaves.
- Pour this over prepared curry.
- Serve it with hot rice & majjige menasenakai.
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