Majjige huli recipe | Majjige saaru | Majjiga pulusu | Buttermilk rasam | Moru curry

Majjige Huli recipe | majjige saaru recipe | buttermilk rasam recipe | mor kuzhambu recipe

Majjige huli recipe | majjige saaru recipe | mosaru huli | buttermilk curry/rasam recipe | moru curry | mor kuzhambu recipe with step by step photos and health benefits.

Have a lot of sour curd/yogurt in stock and wondering what to make with it? Here is a simple, healthy, and flavorful South Indian yogurt and coconut-based curry. It is a very comforting and soul-satisfying recipe; give me a bowl of warm majjige huli with rice at any time of the day. I would happily devour it.

Majjige huli is a traditional mildly spice gravy recipe from the Karnataka region. It has a sour and savory flavor and tastes delicious with roti, chapathi, phulkas, and hot steamed rice. It is made during festivals, special occasions and also served as a part of the Karnataka thali meal.

This majjige saaru is primarily prepared with sour curd, freshly ground coconut paste, green chilies, and other spices. Water-based vegetables like Southekai/Bengaluru cucumber, yam, kumbalakai/ash gourd/winter melon, white pumpkin, brinjal, tindora, or kovakai, okra/bendekai, chayote squash, snake guard, sorekai/bottle guard can be added to the buttermilk curry.

However, you can make plain majjige huli as well, that is, without adding any vegetables. It is similar to the North Indian Kadhi recipe. I prefer to have buttermilk curry with rice; it is usually served after sambar rice and rasam rice. It is light on the stomach, easy and quick to make within 30 mins.

This buttermilk curry is called by different names in the Southern part of India. Majjige huli in Kannada, majjiga pulusu in Telugu, moru curry in Malayalam, mor kuzhambu in Tamil. In the Kannada language, majjige denotes buttermilk, huli indicates tangy gravy, and mosaru means curd.

Curd health benefits:

1. Curd contains good bacteria called probiotics which are good for digestion.

2. Curd has no carbs.

3. It boosts the immune system.

4. It is used as a face pack that keeps skin clean and smooth.

5. It is good for hair.

6. Heart-healthy.

7. It improves bone health.

8. It is full of micronutrients.

9. Good for teeth.

10. Prevents heart disease.

Coconut health benefits:

1. Coconut is packed with nutrients, vitamins, and minerals.

2. Rich in fiber.

3. It contains healthy fats and is a great source of protein.

4. It promotes weight loss.

5. Good for skin and hair.

6. Excellent source of minerals such as magnesium, potassium, iron, copper.

7. It contains zinc and selenium, which are required to maintain thyroid levels.

8. It is a great moisturizer for the skin and protects it from the sun.

Coriander leaves/Cilantro health benefits:

1. Coriander relieves skin inflammation.

2. Lowers cholesterol and blood sugar levels.

3. Regulates blood pressure.

4. Aids with digestion.

5. Boost immunity

6. Promotes digestion and gut health.

7. Reduces acidity.

8. Prevents anemia.

9. Anit-inflammatory effects.

10. Good for eyes and skin.

*(Health benefits are taken from Google and Wikipedia).

Recipe - Majjige huli recipe | Majjige saaru | Majjiga pulusu | Buttermilk rasam | Moru curry

Serves - 4

Cuisine - South Indian

Region - Udipi, Karnataka

Course - Main/Rasam

Prep time - 10mins | Cook time - 20 mins | Total time - 30 mins

Diet - Vegetarian

Author - Pavithra

Publisher - Pavi's Kitchen

Majjige huli ingredients:

Sour curd/yogurt - 500 ml

Water - 500ml

Salt - 1 tsp/As per taste

Turmeric powder - 1/4 tsp optional

Coriander leaves - A few for garnishing

To season:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Red chili - 1 

Curry leaves - 10

Hing/Asafoetida - 1/4 tsp

Fenugreek seeds - A pinch

To grind:

Coconut - 3 tbsp grated

Black pepper - 1/2 tsp

Cumin seeds - 1 tsp

Soaked raw rice - 2 tbsp

Green chili - 2

Cilantro/Coriander leaves - 2 tbsp

Garlic - 1

Ginger - 1 inch

Water - 2 to 3 tbsp

Notes:

1. Use only sour curd or buttermilk.

2. I used coconut oil as it gives a nice aromatic flavor. 

3. Soak the raw rice in water for 5 mins. It is added for thickening the curry.

4. Adjust the spice level by increasing or decreasing the green and red chili.

5. The curd should be lump-free, so beat it well.

How to make majjige huli:

1. In a blender jar, put grated coconut, soaked raw rice, cumin seeds, peppercorns, cilantro, green chili, garlic, and ginger.

2. Blend onto a coarse paste. Add little water if required. Keep it aside.

3. Heat a saucepan with coconut oil on a low flame. Temper mustard seeds, cumin seeds, fenugreek seeds, red chili, curry leaves, and asafoetida. Fry until it turns aromatic.

4. Now, pour the coconut masala paste. Saute for a few minutes on a low flame.

5. Pour the beaten curd along with water. Add the required amount of salt and turmeric powder.

6. Combine it well and let the mixture comes to a rolling boil over a low flame. It takes about 10 to 15 mins.

7. Turn off the flame once the froth appears on top and garnish it with cilantro.

8. Majjige huli is ready to serve with rice.

A few more yogurt-based recipes for you to try. Clickable links are given below!

Rajasthani onion kadhi recipe 

Marwari kadhi recipe

Okra mor kuzhambu recipe

Gujarathi kadhi recipe

Majjige huli recipe

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