Majjige huli

South Indian dish made with buttermilk and vegetables

Majjige Huli is a traditional South Indian dish, particularly popular in the state of Karnataka. It is a type of curry made with buttermilk and vegetables, often served as part of a meal with rice. The dish is known for its tangy and mildly spicy flavor, which is achieved by using a combination of buttermilk, spices, and fresh herbs.

Ingredients

The primary ingredients of Majjige Huli include:

• Buttermilk
• Vegetables such as cucumber, ash gourd, pumpkin, or squash
• Coconut
• Green chilies
• Coriander
• Cumin
• Turmeric
• Mustard seeds
• Curry leaves
• Salt

Preparation

Sorekayi Majjige Huli, a variant made with bottle gourd

The preparation of Majjige Huli involves several steps:

1. Vegetable Preparation: The chosen vegetables are peeled, chopped, and boiled until they are tender.
2. Spice Paste: A paste is made by grinding coconut, green chilies, cumin, and coriander. This paste forms the base of the curry.
3. Cooking: The boiled vegetables are mixed with the spice paste and buttermilk. The mixture is then simmered gently to allow the flavors to meld.
4. Tempering: A tempering of mustard seeds and curry leaves is added to the curry to enhance its flavor.

Variations

Majjige Huli can be made with a variety of vegetables, each imparting a unique flavor to the dish. Common variations include:

• Sorekayi Majjige Huli: Made with bottle gourd (sorekayi in Kannada).
• Kumbalakai Majjige Huli: Made with pumpkin.
• Heerekai Majjige Huli: Made with ridge gourd.

Cultural Significance

Majjige Huli is a staple in Kannada cuisine and is often prepared during festivals and special occasions. It is valued for its cooling properties, making it a popular choice during the hot summer months. The dish is typically served with steamed rice and complements other traditional dishes such as sambar and rasam.

Related Pages

• South Indian cuisine
• Buttermilk
• Curry
• Karnataka cuisine