Southekai Majjige Huli

Name: Southekai Majjige Huli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 pcs cucumber (medium, tender variety (southekai), peeled and cubed); 0.5 cup fresh coconut (grated); 2 pcs green chili; 1 tsp cumin seeds; 1 tsp rice (raw, soaked for 15 minutes); 1.5 cup yogurt (sour, whisked smooth); 1 pinch turmeric powder; 0.5 tsp salt; 1 cup water (for cooking cucumber); 1 tsp coconut oil (for tempering); 0.5 tsp mustard seeds; 8 pcs curry leaves; 1 pcs dried red chili (broken into pieces); 1 pinch asafoetida

RATING

4.5/5(78)

TASTE SCORE

7/10

A tangy, creamy yogurt-based curry from Karnataka featuring tender cucumber simmered in a spiced coconut-cumin paste. This comforting dish is light on the stomach and pairs beautifully with hot rice and a drizzle of ghee.

PREP

10m

COOK

20m

SERVES

1 KATORI

135 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Soak the rice.
Soak the raw rice in a little water for about 15 minutes. This softens the rice for a smooth paste.
boil · ~10 min
Cook the cucumber.
1.Peel the cucumbers and cut them into small cubes.
2.Add the cucumber cubes, 1 cup of water, turmeric powder, and half the salt to a pan.
3.Boil until the cucumber is tender but still holds its shape (8-10 minutes).
4.Do not drain. Set aside on low heat.
TIPChoose tender cucumbers with soft, undeveloped seeds for the best texture.
mix · ~4 min
Grind the coconut-spice paste.
1.In a blender, combine grated fresh coconut, soaked rice, 1 teaspoon cumin seeds, and green chilies.
2.Add 2-3 tablespoons of water and grind to a very smooth, fine paste.
3.Scrape down the sides and add a little more water if required.
TIPThe paste must be absolutely smooth; any grittiness will affect the texture of the curry.
simmer · ~4 min
Combine the paste with the cooked cucumber.
1.Pour the ground coconut paste into the pan with the cooked cucumber.
2.Stir gently and let it simmer on low heat for 3-4 minutes.
3.Stir occasionally to prevent sticking, until the raw smell of the paste disappears.
TIPDo not boil the mixture vigorously after adding the coconut paste, as it can split.
mix · ~3 min
Incorporate the whisked yogurt.
1.Turn the heat to the lowest possible setting.
2.Add the whisked sour yogurt slowly while stirring continuously.
3.Heat gently for 2-3 minutes until the curry is warmed through. Do not let it boil.
TIPEnsure the pan is on the lowest heat to prevent the yogurt from curdling. Warming the yogurt to room temperature beforehand helps.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small tadka pan over medium heat.
2.Add mustard seeds and let them pop.
3.Add cumin seeds, broken red chili, and curry leaves. Fry until fragrant (10-15 seconds).
4.Sprinkle in the asafoetida and immediately pour the tempering over the curry.
TIPPour the tempering into the center of the pot and immediately cover it with a lid for 1 minute to trap the aroma.
rest · ~10 min
Rest the curry before serving.
Turn off the heat and let the Southekai Majjige Huli rest covered for 5-10 minutes to allow the flavors to meld.
TIPMajjige Huli tastes even better after resting for a few hours, making it a perfect make-ahead dish.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use tender cucumbers with soft seeds for the best melt-in-mouth texture.
2
Grind the coconut-cumin paste to a silky smooth consistency for a creamy curry.
3
Keep the heat low when adding yogurt to prevent curdling; warm the yogurt to room temperature first.
4
Do not boil the curry after adding the coconut paste or yogurt—gentle simmering is key.
5
Let the tempering sizzle in hot oil until fragrant, then pour over the curry and cover to trap aromas.
6
Rest the curry for 5-10 minutes before serving to let flavors meld; it tastes even better the next day.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the tempering or use a single teaspoon of oil for a lighter version; the curry still retains its flavor from the spice paste.

high protein

High-protein

Add boiled chana dal or cooked moong beans along with the cucumber for a boost of plant protein without altering the traditional taste.

jain

Jain

Replace green chilies with a pinch of black pepper and omit asafoetida if it contains hing; use yogurt made from cow's milk for a Jain-friendly version.

vegan