Southekayi Majjige Huli (Cucumber in Curd based Gravy)

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Few days back, when I went to my dear friend R’s house, she made me taste a dish she had prepared for lunch. Though I had heard of Majjige Huli a lot of times, this was the first time I got to taste it. Majjige Huli is a traditional recipe made in Kannada Brahmin households. I liked the taste of it. Couple of days later, while racking my brains as to what to prepare for dinner, this dish came to my mind. Naturally, the next thing I did was to call her up and ask for the recipe. Thankfully I had all the ingredients in stock.

On reading through the recipe, I found that it has some similarity to the Kerala style Pulissery and the North Indian style Kadhi. While Kerala pulissery has grated coconut, Kadhi has besan/Gram flour in it. Majjige Huli has both grated coconut as well as gram as ingredients.

On serving Majjige huli to my boys, they didn’t really figure out that this was a different preparation altogether. They were under the impression that it was Moru Curry, till I pointed out that this was different. With their stamp of approval, yet another recipe goes into my collection.

Southekayi Majjige Huli (Cucumber in Curd based Gravy)

Southekayi Majjige Huli is a curd based gravy with cucumber. You may use any vegetable in place of cucumber.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings


  • 2 cups Diced Cucumber
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 2 cups Beaten Curd

To be Ground

  • 3 tablespoons Grated Coconut
  • 1/4 teaspoon Cumin seeds
  • 3 tablespoons Putana Dal (fried bengal gram)
  • 1-1/2 tablespoons Chopped Coriander leaves
  • 1 Chopped green chilli
  • a very small piece Ginger

For Tempering

  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1 Dried Red Chilli
  • 1/2 teaspoon Finely chopped garlic
  • few Curry leaves


  • Grind the coconut, cumin seeds, putana dal, coriander leaves, green chilli and ginger, with a little bit of water, to a smooth, fine paste. Keep aside.
  • Take the cucumber, turmeric powder and salt in a pan. Add 2-3 tablespoons water.
  • Cover and cook on low heat till the cucumber is cooked through.
  • Add the ground paste and mix well.
  • Continue cooking on low heat, till the mixture is cooked. Switch off heat.
  • Add the beaten curd and mix well.
  • Bring it back to heat.
  • Cook on low heat, continuously stirring, till you see steam coming up. Switch off heat.
  • In another pan, heat 1 tablespoon oil.
  • Add the mustard and cumin seeds.
  • When they start to crackle, add the chilli, chopped garlic and curry leaves. Fry till the garlic turns slightly brown in colour
  • Pour over the curd mixture.
  • Serve the Majjige Huli hot with Rice.

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