Kanakallate Majjigehuli

Yields: 1 Serving Difficulty: Easy Prep Time: 5 Mins Cook Time: 15 Mins Total Time: 20 Mins

Kanakallate kayihuli is a very easy, quick and healthy recipe. Kanakallate is one of the vegetables in the South. This is also called bush grape or kaadu drakshi. It grows at the end of summer and or in the middle of monsoon. This vegetable is seasonal. It is white in color and looks like grapes. This majjigehuli is one of the traditional and authentic recipes. It is very famous in havyaka religion. And also popular in Tulunaadu, Dakshina Kannada and Kasaragoad district. 

Personally I love the procedure of making majjige huli from kanakallate. Because removing the seeds is fun. If the toddler is there, you can definitely enjoy this activity with them. My son loves removing the seeds after cooking kanakallate. He calls this vegetable a cap vegetable because once you are done with removing the seeds it looks like a cap.

Kanakallate majjigehuli recipe is very simple and easy to prepare. First we need to cook the kanakallate or wild grapes with some  salt and water. After cooking, remove all the seeds. While raw kanakallate is very difficult to remove the seeds. Seeds cause allergic reactions hence we are not consuming seeds. Before cooking, you must remove all the seeds. 

If you are an allergic person or while using the kanakallate take correct directions before using. Outerside of kanakallate is have little bit of roughness so it will cause itching.


For making the majjigehuli we don’t need many ingredients and the roasting of spices. The masala we just grind the grated coconut with green chillies for spiciness.  Grinded paste is added to cooked vegetables with some buttermilk. If buttermilk is not there or not available then use curd. While adding the buttermilk, check if the buttermilk is sour or not. If it is sour then add a little amount. 

After adding masala paste, just boil for a minute, not more than that. Because of the added buttermilk, the taste will differ if you boil too much after adding buttermilk. Then give a simple tempering with red chili, mustard and curry leaves. 

This majjigehuli is great with hot rice. You can have this majjigehuli with dosa too. 

Do try this simple tradition and enjoy the majjige huli. Share how you are prepared, what you added and what difficulties you faced. Thank you guys for coming here and catching my recipes. I am overwhelmed by your support and valuable feedback. Follow me on YouTube, Facebook, Instagram and all the links are mentioned below. Love you all. 

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0/9 Ingredients
Adjust Servings


0/12 Instructions
  • Take a kanakkalate bunch around 20-30 and wash well. Cut into half and transfer into a vessel.
  • Add water and boil until it softens.
  • Once kanakalalte softens turn off the flame and allow to cools down.
  • After cooling down, remove the seeds.
  • Discard the boiled water, seeds and keep aside the pieces.
  • Take a mixer jar, add grated coconut, green chili, some water and grind to a smooth paste.
  • In a vessel add deseeded boiled kanakallate, little amount of water, salt and again boil it well.
  • Add ground paste, buttermilk and bring to boil.
  • Don't boil too much when the bubbles start to turn off the flame.
  • In a tadka pan add oil, red chili, mustard seeds, and curry leaves.
  • Pour the tempering to the boiled Kayihuli/ Majjigehuli
  • Serve with hot rice and enjoy.

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