Majjige Huli is a popular South Indian dish that fits the bill for a flavorful yet as mild as you want it to be.
Traditionally it is prepared with yogurt and various vegetables, but today I am sharing the vegan version of this authentic Karnataka recipe!
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It is a perfect blend of flavors and textures that will tantalize your taste buds.
The traditional dish is typically served with hot steamed rice, but I find it a great way to add variety to your meals.
So why not try it and see how delicious it can be?
About this recipe
It is a yogurt-based curry with vegetables like cucumber, long beans, ash gourd, or okra. “Mor Kuzhambu,” also popularly known, is flavored with a blend of spices and fresh coconut and seasoned with curry leaves and mustard seeds.
It is typically served with hot rice or roti and is a favorite among vegetarians.
The dish is known for its tangy and creamy taste and is a must-try for anyone who loves South Indian food.
Ingredients note
- Ash gourd: This is the main ingredient that I used. Also known as white pumpkin, you can find this in most ethnic stores. Look for one with no soft spots.
- Coconuts: I used frozen grated coconut. Be sure to place it outside for thawing before using it.
- Buttermilk: Since this recipe is vegan, I used homemade almond milk yogurt. This forms the base for the masala paste.
- Chana dal: This gives thickness to the curry.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Soak chana dal in the water for 20 minutes.
Start by peeling off the skin, removing the seeds, and cutting the flesh into small cubes.
Add a pinch of turmeric powder and a teaspoon of salt, and cook the ash gourd directly in the pan with little to no water over medium heat.
Add the grated coconuts, green chilies, soaked chana dal, and cilantro inside the blender and add 1 ¼ cups of water.
Blend at high speed for a few minutes until it forms a thick, fine paste-like consistency.
Once the ash gourd is cooked, add the ground coconut-chana dal paste and continue to stir.
Pour in the (vegan) yogurt/buttermilk (½ cup yogurt + ½ cup water mix; I made the buttermilk consistency)and boil everything gently.
Add water (1-2 cups) as required to get the desired consistency.
Let the mixture come to a boil. You will notice that the curry thickens as it boils. Stir for 1-2 mins and turn the heat off
Prepare the tempering.
Heat oil in a small pan. Temper with mustard seeds, cumin seeds, methi seeds, hing & curry leaves.
When the mustard crackles, add red chili, saute for 10 seconds, and pour the tempering over majjige huli curry.
Top tips
If the dish is too sour, add a teaspoon of jaggery to balance the flavors. You can also adjust the heat level by adding more or less green chilies and red chilies.
For best results, it's important to use sour yogurt. Avoid using fresh curds, as it can result in a bland dish.
Additionally, be careful not to overboil the majjige huli as this can cause the curry to curdle and lose its creamy texture. If reheating, use a low flame to avoid further texture changes.
Dry roast coriander seeds and add them to the masala mix before blending for an enhanced flavor.
Recipe FAQ
Yes, this recipe is vegan-friendly. It uses almond milk yogurt instead of dairy yogurt and does not contain any animal products.
Majjige huli can be stored in the refrigerator in an airtight container for up to 4-5 days. Reheat gently over a low flame and add some water if the curry is too thick.
Ash gourd, Chinese long beans, cucumber, okra, bottle gourd, ivy gourd, chayote squash, potatoes, and lotus root are all good choices for making Mor Kuzhambu. For a spicier dish, add some green chilies as well.
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📖 Recipe
Majjige Huli
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 pound white pumpkin (Ash gourd) - or 5 cups cubed
- 4 green chilies - sliced
- 1 cup grated coconut
- 1 cup buttermilk (½ cup yogurt + ½cup water) - vegan
- 2 tablespoon cilantro - chopped
- salt to taste
- 1½ tablespoon chana dal
Tempering/seasoning
- 2 teaspoon coconut oil
- ½ teaspoon mustard seeds
- pinch methi seeds
- 6 curry leaves
- 1 red chili
- ½ teaspoon cumin seeds
Instructions
- Soak chana dal in the water for 20 minutes.1½ tablespoon chana dal
- Start by peeling off the skin, removing the seeds, and cutting the flesh into small cubes.
- Add a pinch of turmeric powder and a teaspoon of salt and cook the ash gourd directly in the pan with little to no water, over medium heat.2 pound white pumpkin (Ash gourd)
- Add the grated coconuts, green chillies, soaked chana dal, and cilantro inside the blender and add 1 ¼ cup of water.4 green chilies, 1 cup grated coconut, 2 tablespoon cilantro
- Blend at high speed for a few minutes until it forms a thick, fine paste-like consistency.
- Once the ash gourd is cooked, add the ground coconut-chana dal paste and continue to stir.
- Pour in the (vegan) yogurt/buttermilk and bring everything to a gentle boil.1 cup buttermilk (½ cup yogurt + ½cup water)
- Add water (1-2 cups) as required to get the desired consistency.
- Let the mixture come to a boil. You will notice that the curry thickens as it boils.
- Stir for 1-2 mins and turn the heat off
Prepare the tempering.
- Heat oil in a small pan. Temper with mustard seeds, cumin seeds, methi seeds, hing & curry leaves. When the mustard crackles, add red chili, saute for 10 seconds and pour the tempering over majjige huli curry.2 teaspoon coconut oil, ½ teaspoon mustard seeds, pinch methi seeds, 6 curry leaves, ½ teaspoon cumin seeds, 1 red chili
Notes
- Add a teaspoon of jaggery if the dish is too sour to balance the flavors. You can also adjust the heat level by adding more or less green and red chilies.
- For best results, it's important to use sour yogurt. Avoid using fresh curds, as it can result in a bland dish.
- Additionally, be careful not to overboil the majjige huli as this can cause the curry to curdle and lose its creamy texture. If reheating, use a low flame to avoid further texture changes.
- Dry roast coriander seeds and add them to the masala mix before blending for an enhanced flavor.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Uma Raghupathi
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