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A traditional Karnataka curry made with tender cucumber simmered in a spiced coconut and yogurt gravy. This tangy and flavorful dish is a perfect comfort food, best enjoyed with a bowl of hot steamed rice.
Cook the Cucumber
Prepare the Masala Paste
Combine and Simmer
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A traditional Karnataka curry made with tender cucumber simmered in a spiced coconut and yogurt gravy. This tangy and flavorful dish is a perfect comfort food, best enjoyed with a bowl of hot steamed rice.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 230.57 calories per serving with 6.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate the Yogurt
Prepare the Tempering (Oggarane)
Finish and Serve
Replace Mangalore cucumber with other vegetables like ash gourd (boodu kumbalakai), bottle gourd (sorekai), or chayote squash (seeme badanekai). Adjust cooking time as needed for the vegetable used.
If your yogurt is very sour, you can add a small piece of jaggery (about 1/2 teaspoon, powdered) along with the masala paste to balance the tanginess.
For a quicker version, you can make a paste of soaked chana dal, rice, green chilies, and ginger with a little water. Skip the coconut. The gravy will be thinner but still flavorful.
The curd (yogurt) in this dish is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Cucumber has a high water content, making this dish naturally hydrating and cooling for the body, which is especially beneficial in warm climates.
The tempering includes spices like asafoetida, cumin, and ginger, which are traditionally known in Ayurveda to aid digestion, reduce bloating, and improve metabolism.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), which are a source of healthy fats that can provide sustained energy.
Majjige Huli is a traditional yogurt-based curry from the state of Karnataka in South India. 'Majjige' means buttermilk or yogurt, and 'Huli' means a sour curry. It's known for its unique tangy, spicy, and slightly sweet flavor profile.
Curdling happens when yogurt is heated too quickly or at a high temperature. To prevent this, always turn the heat to the absolute lowest setting before adding the yogurt. Whisk the yogurt well to make it smooth, and pour it in slowly while stirring constantly. Never let the curry boil after the yogurt is added.
Yes, you can use regular green cucumber. However, since they cook much faster and release more water, reduce the initial cooking time to 3-4 minutes and you may need less water for the gravy.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The curry may thicken upon cooling. When reheating, do so gently on the stovetop over low heat, adding a splash of water if needed. Do not microwave, as it can cause the yogurt to separate.
Yes, it is a relatively healthy dish. It's rich in probiotics from the yogurt, which is great for gut health. The cucumber provides hydration and fiber. It's cooked with minimal oil and is packed with digestive spices like ginger and cumin.
A single serving (approximately 1 cup or 275g) of Southekai Majjige Huli contains an estimated 180-220 calories. This is an approximation and can vary based on the fat content of the yogurt and coconut used.