Majjige Huli (Karnataka Buttermilk and Cucumber Curry)
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Ingredients
- 1 cucumber
- 400 ml natural yoghurt
- 40 g desiccated coconut
- 1 tsp cumin seeds
- 2 green chillies
- 1 tsp ground turmeric
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 10 curry leaves
- 1 tbsp coconut oil
Nutrition (per serving)
- Calories
- 197 kcal
- Protein
- 7.7 g
- Carbohydrate
- 12.2 g
- of which sugars
- 10.2 g
- Fat
- 13.2 g
- of which saturates
- 10.1 g
- Fibre
- 2.4 g
- Salt
- 0.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dice the cucumber and put in a pan with the ground turmeric and 150ml water; simmer for 6-8 minutes until just tender.
- 2
Blitz the desiccated coconut, cumin seeds and green chillies with a splash of water to a smooth paste.
- 3
Whisk the natural yoghurt with 100ml water until smooth and thin, like buttermilk.
- 4
Take the cucumber off the heat and stir in the coconut paste, then the yoghurt mixture; warm through gently for 2-3 minutes without boiling.
- 5
Heat the coconut oil in a small pan, add the mustard seeds, urad dal and curry leaves, and fry for 30 seconds until the seeds pop.
- 6
Pour the tempering over the curry and serve with rice.
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