Cucumber Majjige Huli Recipe

Cooking Directions

• STEP 1.Peel and chop the cucumber into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped cucumber, turmeric powder, salt, and water. Cook until the cucumber is tender.
• STEP 4.In a separate bowl, whisk yogurt with coconut and gram flour. Add this mixture to the cooked cucumber.
• STEP 5.Simmer for a few minutes and garnish with coriander leaves.
• STEP 6.Serve hot with rice or roti.

Cooking Tips

• Make sure to remove the seeds from the cucumber before chopping.
• Adjust the consistency of the curry by adding more or less water as desired.
• You can add a pinch of asafoetida for extra flavor.

Storage and Serving

• Cucumber Majjige Huli is best served fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving.