Zucchini Majjige huli/ Moru curry/ Morkulambu/Majjige Pulusu (Buttermilk/Yogurt Curry)

Zucchini Majjige huli/ Moru curry/ Morkulambu/Majjige Pulusu (Buttermilk/Yogurt Curry)

Zucchini is a member of the gourd family and is a low calorie, high fiber, antioxidants, B vitamins and minerals like zinc and magnesium.
Majjige huli is a popular curry in Karnataka. It’s called “Morkulambu” in Tamil Nadu, “Majjiga Pulusu” in Andra Pradesh and “Moru Curry” in Kerala-just goes to show the similarities in cooking styles in South Indian cuisine.

‘Majjige’ is ‘buttermilk’ ,while ‘huli’ is ‘sour’ in Kannada. Usually majjige huli is made with one vegetable (like cucumber, eggplant, ashgourd, spinach,etc). I had a couple of Zucchinis in the fridge and decided to use it as the vegetable in the majjige huli.

Ingredients for the majjige huli:

  • Zucchini: 2 small cut into cubes (or any one of the vegetables listed above)
  • Coconut: 1 cup grated(fresh/frozen)
  • Channa dal/split chickpeas: 1tbsp soaked in water for 1/2hour (optional)
  • Green chillies: 2-3
  • Cumin seeds/zeera: 1tsp
  • Mustard seeds: 1tsp
  • Yogurt/ curd: 1 cup (should be slightly sour)
  • Water: 2-3 cups
  • Salt: to taste

For the tempering:

  • Mustard seeds: 1tsp
  • Cumin seeds/zeera: 1tsp
  • Urad dal: 1tsp
  • Curry leaves:3-4 nos.
  • Oil: 1tsp

Method:

  1. Boil the zucchini in just enough water till half done.
  2. In the meanwhile grind the coconut,green chillies, the soaked channa dal(optional), mustard and cumin seeds till you get a fine paste (add a little water when grinding).
  3. When the zucchini is half cooked add the ground masala and a cup of water and let it boil.
  4. Add salt, yogurt and another cup of water and cook for a minute or two.
  5. In a separate pan, heat the oil and add the mustard,cumin and the urad dal. Wait till the mustard starts to pop, add the curry leaves , then pour the tempering over the majjige huli and mix.
  6. Serve the majjige huli hot with rice.

Q: What is your favorite side dish to go with rice?


Pomegranate, Carrot and Dill raita

Dill known as ‘sabsige soppu’ in Kannada and ‘soa saag’ in Hindi, is a delicacy especially in Karnataka. It’s added to ‘dal’, upma, rice rotti’s and adds a distinct flavor. Pomegranates on the other hand are a good source of antioxidants, vitmain C, vitamin K, B vitamins, copper, manganese, potassium , phosphorus and fiber. 
The raita is a quick and simple accompaniment to a meal.

Ingredients for pomegranate raita:(Serves-4)

  • Yogurt(non-fat)-1 1/2 cup
  • Pomegranate seeds- 1/2 cup
  • Dill leaves- 2 tbsp (chopped)
  • Carrot: 1/2 grated
  • Salt-to taste
  • Red chilli powder- a pinch
  • Roasted cumin- a pinch(powdered)
  • Chaat masala- a pinch (optional)

Method:
1)Mix the dill leaves, pomegranate seeds, grated carrot, yogurt and salt together.
2)Chill for about an hour before serving.
3)Sprinkle the red chilli powder, roasted cumin powder and chaat masala just before serving.