Majjige Huli/ ಮಜ್ಜಿಗೆ ಹುಳಿ means the curd curry. This Majjige Huli is one of the favourite dish for many. It is yummy and cooling the body. I have lots of memory when I think of Majjige Huli.
Love to share the story of Me and Majjige Huli.
I grew up in My doddamma house in Udyavar. Doddappa was a head master in one of the school called R. C. Shale. They had cows, buffalo and we call these animals shelter as Hatti. I never ate or touched curd or butter milk in those days. Even now I am not that favour of them. I used to eat milk and rice instead of curd. My doddamma or doddappa used to take me along with them for any functions they went.
Once there was a function in one of the temple near by our home. There used to be lunch served for people. My doddamma took me to temple and she made some place to sit. I was very small may be 3 to 4 years. The food was served one by one. If you happen to eat Udupi Temple Lunch you will know how it will be. Varieties of dry curries, kosumbaris, chutneys and dal, Rasam, Curries of different vegetables with many tasty curries will be served followed by lots of sweets, payasams etc etc. At the end butter milk is served to have mosaranna or majjige anna. So butter milk arrived by a person and he carried the bucket of butter milk and he fell down. The whole butter milk poured on me and as I did not like butter milk I started to cry like any thing. I did not stop crying because I was fully wet and drenched in butter milk. I still remember that paapa my dodddamma carried to the bavi katte/ where the well is and removed my dress and covered me with her sari. Almost all people came near me to stop my cry. I think my huge loud cry pulled them, I was a small kid you know.
Here is typical Majjige Huli prepared using Mangalore Cucumber. ಮಂಗಳೂರು ಸೌತೆಕಾಯಿ.
We also called this curry as Paladya./ ಪಳದ್ಯ.You can use varieties of vegetables like pumpkin, Ash gourd, Mangalore cucumber, lady's finger and Ivy gourd etc. Even leaves also can be used for making this curd curry.
No Onion or garlic is used and this curd curry can be prepared for festivals, feast and happy meal time.
Let us see some benefits of Mangalore Cucumber.
Mangalore cucumber is rich in antioxidants and vitamin A, C and E. They are fiber rich and good for controlling cholesterol level in our body. They are rich in minerals like magnesium, phosphorous and potassium.
Let us see the recipe now ;
Things Needed :
Mangalore Cucumber : 1 Small size or medium size.
Thick Curd : 1 cup.
Coconut : 1 Cup
Almonds : 6 to 8.
Green chilly : 2 to 3
Salt : As required.
To Season :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Methi seeds : 2 to 3
Curry Leaves : 6 to 8 leaves.
Method L
1. Wash and peel off the outer layer of cucumber and take out the seeds and pulp.
2. Cut into small pieces and put it in a bowl of water for 5 minutes.
3. Wash cucumber pieces and cook till they turn soft.
4. Grate fresh coconut and grind it with almonds using required water.
5. Keep a pan on the fire and put cooked cucumber.
6. Add salt and let it boil for 2 minutes.
7. Add washed and slit green chilly.
8. Now add ground coconut with almonds and mix it well. Let it boil for 3 to 4 minutes.
10. Let it cool a bit. Not very cold. Add curd and mix it slowly.
11. Prepare seasoning with coconut oil, mustard seeds, 2 to 3 methi seeds and curry leaves.\
12. Add this seasoning to ready Majjige Huli.
13. Serve Mangalore Cucumber Curd curry as one of the side dish.
14. Let us have today's lunch with Mangalore Cucumber Curd Curry.
Note :
Do not over cook cucumber pieces.
You can add a more green chilly while cooking cucumber.
Use of ghee instead of coconut oil is optional.
You can use red byadagi chilly or Majjige Menasu/ Sandige menasu for seasoning.
You can add 1/2 tsp of white rice instead of almonds. (Soak white rice in water for 10 minutes before using).
Time : 25 Minutes.
Serves : 2 to 3 .
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