majjige huli recipe | tondekai kodekene recipe | tindora yogurt curry

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majjige hulimajjige huli recipe | tondekai kodekene recipe | mor kuzhambu | mor kulambu | majjiga pulusu | majjiga charu | moru kootan recipe | tindora yogurt curry with step by step photo recipe. it is a famous yogurt based curry in south india. majjige huli has a mixed flavour of spiciness from chilli and tanginess from curd.

there are many variation in preparing majjige huli and each region call it uniquely. today i am sharing udupi-mangalore, karnataka style of majjige huli prepared from tondekai / tindora. kodekene can be prepared with variety of vegetables like okra (bende), ash gourd (boodhi kumbalakai), drumstick (nuggekayi). i have already shared tindora cashewnut dry palya prepared in brahmin – konkani style.

majjige huli tondekai kodekene is served as rice side dish in udupi. you can also find them served with idli / kadabu and shamige in udupi marriage functions. tindora is called as ivy-gourd in english. its believed tindora is not good for health, but it do contains good source of nutrients, vitamins and mineral. however, avoid tindora if you are a diabetic patient. if you are suffering from iron deficiency or kidney stone then tindora helps to cure.

check out my sambar recipes collection. here are few popular udupi sambar recipes: gulla koddelbudhu kumblakai bol koddelcucumber saasmi, bende koddel, drumstick sambarbasale koddelsambar rice and beans koddel etc.

majjige huli recipe | tondekai kodekene recipe | tindora yogurt curry recipe card:

4.8 from 8 reviews
majjige huli recipe | tondekai kodekene recipe | tindora yogurt curry
 
Prep time
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majjige huli recipe | tondekai kodekene recipe | mor kuzhambu | mor kulambu | majjiga pulusu | majjiga charu | moru kootan recipe | tindora yogurt curry
Author:
Recipe type: side dish
Cuisine: south indian
Serves: 3 Servings
Ingredients
  • 1 cup thondekai / tindora - fresh / frozen
  • ½ cup curd / yogurt, sour
  • 2 green chilli
for masala paste:
  • 1 cup coconut, fresh / desiccated
  • 5 curry leaves
for tempering:
  • 1 tsp mustard seeds
  • 2 dried red chilli
  • pinch hing / asafoetida
  • 1 tbsp coconut oil / ghee
Instructions ( 1 cup =255 ml)
  1. slit the tindora (i have used frozen slit tindora) and chilli lengthwise.
  2. add little water and salt; boil till tondekai gets cooked well.
  3. meanwhile, add coconut and few curry leaves into a mixer jar.
  4. blend them to a fine paste by adding required amount of water.
  5. transfer the paste to the cooked tindora. stir well and boil for 5 minutes.turn off the flame and add curd to the curry and mix well.
  6. heat coconut oil / ghee in a small pan. add the mustard seeds, red chilli and hing.
  7. when mustard seeds splutter, pour the tempering over the majjige huli.
  8. mix it well and serve it hot steamed rice / kadubu or shamige.


majjige huli recipe | tondekai kodekene recipe | tindora yogurt curry step by step photo recipe:

  1. slit the tindora (i have used frozen slit tindora) and chilli lengthwise.
    tondekai kodekene
  2. add little water and salt; boil till tondekai gets cooked well.
    tondekai kodekene
  3. meanwhile, add coconut and few curry leaves into a mixer jar.
    tondekai kodekene
  4. blend them to a fine paste by adding required amount of water.
    majjige huli
  5. transfer the paste to the cooked tindora. stir well and boil for 5 minutes.
    majjige huli
  6. turn off the flame and add curd to the curry and mix well.
    majjige huli
  7. heat coconut oil / ghee in a small pan. add the mustard seeds, red chilli and hing.
    tondekayi majjige huli
  8. when mustard seeds splutter, pour the tempering over the majjige huli.
    tondekayi majjige huli
  9. mix it well and serve it with hot steamed rice / kadubu or shamige.
    majjige huli


notes:

  • you can also blend green chilli along with coconut and curry leaves.
  • cook the tindora well before you add coconut paste.
  • adding curd  and tempering makes more flavourful.
  • do not boil after adding curd.
  • use sour curd to get authentic taste.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

21 COMMENTS

  1. This majjigehuli recipe is so simple to prepare and very delicious too.
    I prepared using ash guard.
    Thank you HK

  2. I have been running through your recipe every alternate day and cook. My children love the snacks and curries that i make now. Thanks to you. Amazing and simple. Thanks to you.

  3. Thanks a lot and very interesting to put up only VEG recipes for pure veggies like me… kindly can you also help with no onion and garlic recipes also…
    As I m an innovative food lover but prefer with no onion and garlic. …In monsoon months…. Thank you and keep doing this great effort. .. Best of luck…

    • thanks a lot for those wonderful comments. i have a section in my website with no onion no garlic. please refer the same.

  4. I do cook as I stay alone and try variety of dishes both veg and non veg. Wah shef is my favourate, byt going through your recipes I find the south indian dishes extremely simple to make n yummy… I will start trying soon… thanks for the great presentations….

  5. Thanks for the recipe. I m missing my ammas kodekene. Btw, she adds a little menthe while tampering. Tastes nice too.

    • Hi Rakhi,
      It is very important to boil green chilli along with tondekai by adding some salt, else tondekai will not be infused by any flavors. Alternatively, you can grind green chilli along with coconut but it makes the curry more spicy rather than adding flavors to tondekai. Majjige huli is suppose to be mild, so I personally prefer boiling chilli along with tondekai rather than grinding. Adding curd quantity depends on your taste and how sour the curd is. preferably, you can add half a cup of sour curd as directed in my recipe.

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