This is a traditional dish from the Indian state of Karnataka. It is made with yogurt, coconut milk and spices such as coriander, cumin, turmeric and ginger.

Majjige Huli is a popular Indian dish that includes vegetables and coconut milk yogurt. This dish is typically served with rice or bread.

Majjige huli is a tangy, slightly spicy curry made with vegetables, coconut, and yoghurt, and seasoned to perfection!! In Kannada, majjige means buttermilk, while huli signifies curry. The spicy, acidic, coconut youghurt curry gets a boost of flavor from a basic cumin spice. 

For many Brahmins in and around Udupi, Mangalore, Majjige huli is daily comfort food. Water-based vegetables such as Mangalore cucumber, white pumpkin, ash gourd, squash, or snake guard are often used in Majjige huli. Okra, ivy gourd, and long yard beans are other vegetables that complement Majjige Huli. 

If Mangalore cucumber is used, the majjige huli is called southekayi majjige huli, kumbalakai majjige huli is called pumpkin majjige huli is called budu kumbalakayi majjige huli is called ash gourd majjige huli is called budu kumbalakayi majjige huli is called Mangalore cucumber, pumpkin, and ash gourd are known as southekayi, kumbalakayi, and budu kumbalakai in Kannada.

My favorite majjige huli is kumbalakayi majjige huli, which has just Mangalore cucumber or a mix of Mangalore cucumber, ivy gourd, and yard long beans. Here’s how to make a delicious majjige huli.


  • 1/2 cucumber from Mangalore
  • Beans that are 5-6 yards long
  • ivy gourds (eight to ten)
  • 2 cups coconut grated
  • 1 cup buttermilk/sour yoghurt
  • season with salt to taste
  • 4-5 green chili peppers
  • 1 teaspoon powdered red chili
  • Turmeric, a pinch
  • 2 curry leaves (leaflets)

Seasonings include:

  • 2 tblsp. clarified butter
  • a quarter teaspoon of mustard seeds
  • a quarter teaspoon of cumin seeds
  • 2 red dried chili peppers
  • 2 curry leaves (leaflets)

Preparation Method:

1. Bring 3 cups of water to a boil.

2. In the meanwhile, peel and seed the Mangalore cucumber and cut it into cubes. Wash and cut the yeard long beans into 2-3 inch pieces, then slice the ivy gourd into four parts.

3. Place the chopped vegetables in a cooking vessel with boiling water, salt, sliced green chilies, turmeric, red chili powder, and curry leaves, and simmer until the vegetables are tender.

4. Meanwhile, using just as much water as required, crush freshly grated coconut into a smooth pulp. We want the majjige huli to be thick and not runny, so don’t add too much water.

5. Add the ground coconut, yoghurt/buttermilk, and continue cooking until the vegetables are nearly done.

6. Cook for 5-6 minutes on a low heat. 

7. In the meanwhile, start tempering. In a tadka pan, heat the ghee and add the mustard seeds, cumin seeds, and broken red chili pieces. Once they start to sputter, add the curry leaves and cook for a minute. Remove the pan from the heat and stir it into the curry. Mix thoroughly.

8. Take the curry off the fire and serve with a dish of steaming hot rice.

3–4 people

Time to Prepare: 35 minutes


  • A pinch of asafoetida may be added. I omitted it since we added cumin, which can help with your stomach and any gastrointestinal issues that may arise.
  • Use whatever vegetables you like, alone or in combination with others.
  • The tanginess of the yoghurt/buttermilk should be balanced by the quantity of green chilies used. The majjige huli should be acidic and spicy.
  • Depending on how sour the sour yoghurt/buttermilk is, adjust the quantity you add. Half a cup should sufficient if it’s too sour; if not, add more.

Here’s how to make Udupi cuisine’s renowned gulla bolhuli. 

Majjige Huli, tangy coconut yoghurt curry, lunch, kannada cuisine, karnataka cuisine, Udupi cuisine, side dish, Mangalore cuisine, brahmin dish/cuisine

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