Majjige Huli (Karnataka Style Mor Kuzhambu)

Name: Majjige Huli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 tbsp cilantro (chopped); salt to taste; 1½ tbsp chana dal; 2 tsp coconut oil; ½ tsp mustard seeds; pinch methi seeds; 6 curry leaves; 1 red chili; ½ tsp cumin seeds

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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!

A bowl is with pumpkin majjige huli curry topped with tempering.

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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

A table is filled with majjige hule ingredients.

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.

A cutting board is with a quarter of white pumpkin.

Start by peeling off the skin, removing the seeds, and cutting the flesh into small cubes.

A pan is with ash gourd and turmeric over the heat.

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.

A blender is with grated coconuts and soaked chana dal for majjige huli.

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.

A pot is with ash gourd cubes and majjige huli masala over the heat.

Once the ash gourd is cooked, add the ground coconut-chana dal paste and continue to stir.

A pot is with ash gourd majjige huli over the heat.

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.

A pot of majjige huli is on the stove top.

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

Is majjige huli vegan?

Yes, this recipe is vegan-friendly. It uses almond milk yogurt instead of dairy yogurt and does not contain any animal products.

How to store majjige huli?

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.

Which vegetables are best for Mor Kuzhambu?

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.