Majjige Huli Recipe | Mor Kuzhambu – 2 Ways

Majjige Huli Recipe | Kovakkai Mor Kuzhambu | Tindora & Ash Gourd Yogurt curry with detailed photo and video recipe. Simple and healthy south indian yogurt or curd-based curry prepared mainly with coconut and tindora. It is generally prepared as curry for steamed rice and is served for lunch and dinner after the rasam rice combination. The yogurt curry is simple to prepare without many spices and can be prepared within minutes.

Majjige Huli Recipe | Kovakkai Mor Kuzhambu | Tindora & Ash Gourd Yogurt curry with step-by-step photo and video recipe. South Indian cuisine primarily deals with breakfast recipes and with curries like sambar and rasam for the main course. Generally, the sambar or rasam recipes typically contain toor dal for consistency and texture. but some recipes use curd or yogurt for their base and such recipes are known as Majjige huli or Mor Kuzhambu.

In South India, rice is our staple food and it is generally served with sambar (huli or Kuzhambu) or rasam curries. There are myriad variations to the sambar recipe which typically varies with the addition of dal, fresh ground masala, or with yogurt or curd base. Tindora Majjige huli is one such category prepared with a combination of grounded coconut masala with a yogurt base. I prepare it quite often whenever I feel monotonous with the regular sambar or rasam. Moreover, comparatively, it is less spicy and offers a combination of sour and savory taste. Hence it can be an ideal option especially if you crave for something less fancy or have indigestion problems.

Some easy tips and recommendations while preparing udupi style Majjige huli recipe or Kovakkai mor Kuzhambu. Firstly, I would heavily recommend using sour curd for this curry to get an authentic taste. Moreover, be sure to whisk the curd properly before cooking, and also make sure to turn off the flame. Secondly, I have used tindora or tendli in this recipe but, it can be easily replaced with other veggies. preferably cucumber, yam, brinjal, winter melon, pumpkin, and even bottle gourd. Lastly, make sure to cook the tindora or any other veggies properly before the coconut masala is added. Note that once the yogurt is added, do not boil or cook.

Finally, do visit my other Sambar Recipes Collection with this recipe post of Majjige Huli. It includes recipes like Radish Sambar, Bhindi Sambar, Tomato Sambar, Pineapple Gojju, Avial, Udupi Sambar, Mixed Veg Sambar, Idli Sambar, Drumstick Sambar, Eggplant Sambar, and Gobi Sambar Recipe. In addition, do visit my other similar recipe collection categories,

• Rice Recipes Collection
• Breakfast Recipes Collection
• Chutney Recipes Collection

Video Recipe

Recipe Card for Majjige Huli

How to make Majjige Huli with Step-by-step photos

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.
   
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. now prepare the tempering by heating 2 tsp oil.
    
12. once oil turns hot, splutter ¾ tsp mustard, 1 tsp cumin, 1 dried red chilli and few curry leaves.
    
13. pour the tempering over majjige huli and mix well.
    
14. finally, serve majjige huli / kovakkai mor kuzhambu with hot steamed rice.
    

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.