Majjige huli is a traditional dish from Karnataka made using yogurt and coconut-cilantro masala base. This dish is not only a part of everyday meals but is also made for festivals and ceremonies of every Brahmin household in Karnataka. This less-known South Indian yogurt-based curry is similar to the popular North Indian kadhi.
This yogurt-based curry is also popular in other South Indian states and is called mor kuzhambu in Tamil Nadu, puliserry in Kerala, and majjiga pulusu in Andhra. The recipes vary slightly between each state and between the regions as well. I learned this recipe from my mom and is typically made in the Mysore region of Karnataka.
Majjige means buttermilk in Kannada and this dish tastes best with sour yogurt. It is a good change from the regular sambar. This simple yogurt curry served with hot steamed rice and papad on the side makes an absolute soul-satisfying meal.
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Why you will love this recipe?
- A traditional and authentic dish that is very easy to make.
- This dish is a good change from regular dal.
- It is healthy, nutritious, and rich in probiotics from yogurt.
Ingredients
Bottle gourd: I use bottle gourd to make majjige huli. However, other vegetables like ash gourd, cucumber, etc. can also be used. You can also make it without any vegetables.
Yogurt: Plain whole milk yogurt works best.
Bengal gram: Bengal gram or chana dal is a key ingredient. I use soaked chana dal directly in the dal as well as in the masala paste. Grinding them in a masala base gives a good thickness to the dish and using them whole adds great texture.
Masala paste: I make the masala paste with cilantro, coconut, green chili, ginger, cumin seeds, fennel seeds, and soaked chana dal.
Tempering: I make the tempering with mustard seeds, fenugreek seeds, dry red chili, curry leaves, hing, and turmeric powder.
Ghee: I make this dish with ghee; however, you may replace it with any cooking oil of your choice.
Step-by-step instructions
Soak the chana dal in water for one hour. Set aside two tablespoons of soaked chana dal and use the rest for grinding. Take the remaining chana dal, coconut, green chili, cumin, ginger, and cilantro in a mixie or blender jar. Add ½ cup of water and grind them to form a smooth paste (step 1).
Set Instant Pot in saute mode and add ghee. Once it heats add the mustard seeds and let them splutter. Next, add curry leaves, fenugreek seeds, dried red chili, turmeric, and hing. Saute for a few seconds (step 2). Add the bottle gourd, the reserved 2 tablespoons of soaked chana dal, and ground masala paste (steps 3 and 4).
Add 2½ cups of water and mix well. Secure the lid and put the Instant Pot on pressure cook mode for 5 minutes (steps 5 and 6).
Do a natural pressure release for 5 minutes, then do a quick release. Open the IP lid and put the Instant Pot in saute mode. Add the whisked yogurt and salt (steps 7 and 8).
Mix well and let it simmer for 2-3 minutes. Cancel saute mode and top with cilantro (steps 9 and 10).
Serve hearty and comforting Instant Pot mor kuzhumbu with steamed rice.
Useful tips
Vegetables like white pumpkin, cluster beans, zucchini, okra, drumstick, etc. work very well with this recipe. It can also be made using greens like spinach, Malabar spinach, or fenugreek leaves. You can also skip the vegetables and make it like a plain kadhi.
Yogurt with a mild tang tastes great in this recipe. If you have fresh yogurt, let it sit over the counter for a few hours before using it.
Avoid using yogurt straight from the fridge. You can take the yogurt out of the refrigerator when you start prepping the bottle gourd. This way, it will come to room temperature before use.
I like to blend the yogurt for a few seconds in a blender. This is an easy way to make sure the mixture is smooth and lump-free. This will avoid the yogurt curry from getting curdled/split. You can also whisk them together but make sure you whisk the yogurt very well. If there are lumps, the dish will curdle and the texture will not be smooth.
Traditionally, nucchina unde (lentil dumplings) is dunked in this yogurt curry just before serving.
Variations
Vegetables: Vegetables like bottle gourd, white pumpkin, chayote squash, cluster beans, zucchini, okra, drumstick, etc. work very well with this recipe.
Greens: Replace bottle gourd with greens like spinach, Malabar spinach, or fenugreek leaves. Use one of a mix of green leafy vegetables and cook them as per this recipe.
Skip the veggies: Make this curry without any vegetables and enjoy it like a warm soup.
With vada: Majjige huli can be enjoyed with deep-fried or steamed lentil vadas.
Gujarati kadhi: The Gujarati version of kadhi is made using gram flour (besan) instead of Bengal gram (chana dal). Check out my Gujarati kadhi recipe here.
Bhindi kadhi: This is a delicious variation to the Gujarati kadhi where fried okra is simmered in yogurt sauce. Click here to see how to make bhindi kadhi in Instant Pot.
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Recipe card
Majjige Huli (South Indian Yogurt Curry) - Instant Pot
Ingredients
- 1 medium bottle gourd cut into cubes
- 2 cup yogurt
- 1½ teaspoon salt
- 2 tablespoon cilantro for garnish
- 2½ cups water
For the masala paste:
- ¼ cup Bengal gram chana dal
- ½ cup coconut fresh, grated
- 3-4 green chili adjust as per taste
- 1 inch ginger
- ½ cup cilantro
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ cup water
For the tempering:
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 2 dried red chili
- ½ teaspoon turmeric powder
- ¼ teaspoon fenugreek seeds methi
- ¼ teaspoon asafoetida hing
- 1 sprig curry leaves
Instructions
Prep:
- Soak the chana dal in water for one hour. Set aside two tablespoons of soaked chana dal and use the rest for grinding.
- Take the remaining chana dal, coconut, green chili, cumin, ginger, and cilantro in a mixie or blender jar. Add ½ cup of water and grind them to form a smooth paste.
- Blend the yogurt until it is smooth and has no lumps. Set it aside.
Make the yogurt curry:
- Set Instant Pot in saute mode and add ghee. Once it heats add the mustard seeds and let them splutter.
- Next, add curry leaves, fenugreek seeds, dried red chili, turmeric, and hing. Saute for a few seconds.
- Add the bottle gourd, the reserved 2 tablespoons of soaked chana dal, and ground masala paste. Add 2½ cups of water and mix well.
- Secure the lid and put the Instant Pot on pressure cook mode for 5 minutes.
- Do a natural pressure release for 5 minutes, then do a quick release. Open the IP lid and put the Instant Pot in saute mode.
- Add the whisked yogurt and salt. Mix well and let it simmer for 2-3 minutes.
- Cancel saute mode and top with cilantro. Serve hot with steamed rice.
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