Majjige huli is a traditional Karnataka dish made using yogurt. This tangy, mildly spiced curry has a cilantro-coconut masala and uses vegetables like bottle gourd, ash gourd, okra, etc. Vegetarian and naturally gluten-free.
Majjige huli 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 it is typically made in the Mysore region of Karnataka.
Why you will love this recipe?
- It is a traditional and authentic dish that is very easy to make.
- This dish is a good change from regular dal.
- Majjigehuli can also be served as a warm soup.
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.
See the recipe card for full information on ingredients and quantities.
Vegetables or greens: Vegetables like bottle gourd, white pumpkin, chayote squash, cluster beans, zucchini, okra, drumstick, etc. work very well with this recipe. Replace bottle gourd with greens like spinach, Malabar spinach, or fenugreek leaves.
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.
Step 1: 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 (image 1).
Step 2: Set
Step 3: Add 2½ cups of water and mix well. Secure the lid and put the
Step 4: Do a natural pressure release for 5 minutes, then do a quick release. Open the IP lid and put the
Step 5: Mix well and let it simmer for 2-3 minutes. Cancel saute mode and top with cilantro (images 9 and 10).
Serve hearty and comforting
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.
Use yogurt with a mild tanginess for this recipe. Allow it to reach room temperature by taking it out of the refrigerator when you start preparing the bottle gourd. Avoid using yogurt directly from the fridge to prevent curdling.
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. Alternatively, you can whisk the yogurt till it is smooth.
What to serve with majjige huli?
Majjige Huli is typically served with steamed white rice. You can also serve some Indian pickles, papad (papadum), or a vegetable side dish on the side to complement the meal.
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Majjige Huli (South Indian Yogurt Curry) - Instant Pot
For the masala paste:
- 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.