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Majjige Huli


Majjige Huli (Vegetables Simmered In Curd)

  • Duration: 20 minutes
  • Serves: 2 to 4 people
  • Spice Level: Low

Authenticity Slice

Don’t add fried pakoras but one can add boiled vegetables . The best way of enjoying Majjige Huli is with steamed rice and aralu sandige. Majjige Huli is a vegetable and dal dish cooked in a buttermilk base, so in that sense is similar to the kadhi of Maharashtra and Gujarat. If you do not wish to use a grinder/blender, add in some chopped chillies along with the vegetables and just put them on boil.

Trivia Tadka

Majjige Huli is a South Indian dish prepared using milk curd. It is one of the authentic Kannadiga dishes and a sure find at any of the state’s festive feasts, especially during Sankranti. Majjige Huli uses a select variety of vegetables and is usually savoured with rice. Only a single vegetable is used in this unique dish. This dish is different from Udupi.


  • Pumpkin (kaddu) (3 cups)
  • Split chickpeas (chana dal) (3 tsp)
  • Coconut, grated (3 tsp)
  • Green chillies (hari mirch) (3 to 4)
  • Coriander (dhania) leaves, chopped (¼ cup )
  • Salt (to taste)
  • Curd (dahi) (1 cup churned with 1 cup of water)
  • Oil (2 tsp)
  • Mustard seeds (sarson) (½ tsp)
  • Cumin seeds (jeera) (1 tsp)
  • Asafoetida (hing) (¼ tsp)
  • Curry leaves (kadipatta) (4 to 5)
  • Ginger (adrak) (1 tsp)


  • Soak the chana dal in ¼-cup of water for 20 minutes.
  • Steam the pumpkin either using a pressure cooker .
  • Make a smooth paste of the grated coconut, soaked chana dal, green chillies, ginger and salt. 
  • In a pan, mix together the cooked pumpkin and the ground coconut mixture. Stir in 1 cup of water, turn on the heat and allow the mixture to come to a boil.
  • The curry should soon begin to thicken. At that point, stir in the buttermilk and keep boiling for another minute. Turn off the flame.
  • Heat oil in a small sauce pan. Add in the mustard seeds, cumin seeds, curry leaves and asafoetida. Once this mix begins to crackle, add it into the curry.
  • Serve hot with steamed rice.

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