Plain Majjige Huli Recipe

Cooking Directions

• STEP 1.Whisk yogurt with water to make a smooth buttermilk.
• STEP 2.Grind coconut, green chilies, cumin seeds, and ginger into a fine paste.
• STEP 3.Add the coconut paste to the buttermilk and mix well.
• STEP 4.Heat oil in a pan and add mustard seeds, urad dal, curry leaves, and dried red chilies.
• STEP 5.Once the mustard seeds start spluttering, pour the tempering over the buttermilk mixture.
• STEP 6.Add salt and turmeric powder, and cook on low heat for 5-7 minutes.
• STEP 7.Serve hot with steamed rice.

Cooking Tips

• Use sour yogurt for a tangy flavor.
• You can add vegetables like ash gourd, okra, or pumpkin to the curry.
• Garnish with chopped coriander leaves for added freshness.

Storage and Serving

• Leftover majjige huli can be refrigerated and reheated before serving.
• Serve it with steamed rice or as a side dish with dosa or idli.
• It tastes even better the next day as the flavors develop.