Mangaluru Cucumber Ivy Gourd Curry is buttermilk or curd or yogurt based curry. Mangaluru Cucumber and ivy guard Combination is always hit. This curry is very simple and easy to prepare. In our region this combination of Kayi huli is very famous.
In our region, we call this curry by different names like Kayi huli, majjige huli, Melara, Puli kajipu. This curry is traditional and authentic too. In my home also this curry is the most common one.
This curry is a mixture of coconut and buttermilk. Kayi means coconut and huli means sour buttermilk, so we call this curry as Kayi huli or majjige huli.
This curry is no need much ingredients. With minimal ingredients and spices this curry can be prepared. This is best curry for everyone. This curry is less spicy gravy and children also like this.
For preparing this curry there is no need to roast any spices. The Cucumber and ivy guard take equal amount for this recipe or you can vary the proportion. The veggies are cooked with little salt, no need to add other spices.
This curry needs fresh masala, grinding grated coconut and green chilly. Then added ground paste of masala and checked the consistency. Then boil it for a few minutes.
The Majjige huli is goes very well with steamed rice, dosas. In Mangaluru – Udupi region this is a common recipe, so i no need any preparations for doing this recipes. I love this recipe, because it is simple and not harmful to the body and enriches fiber, nutrition.
This curry tastes yummy and mouth-watering. My family members also loving this recipe. You can try the same recipe by using other veggies like ash gourd, long beans, brinjal and many more.
In our community this combination of Majjige huli is a must in every function. Now some people are changing the combination of veggies but majjige huli is a must. Without majjige huli function is incomplete.
For this recipe we are using fresh coconut which is not fully dried and if we use freshly grated coconut the taste of majjige huli becomes tastier. You can serve this curry with any cuisine.
Try this tasty, simple traditional recipe and enjoy your food with your friends and family. Thank you everyone who is trying my version recipes and reading my food stories. Catching up with the next interesting recipes.
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- For Tempering
- Wash and cut the cucumber, you can use the cucumber with or without skin.
- Wash the ivy gourd and cut into pieces.
- Take a vessel, transfer the pieces and turn on the flame. Add some water and salt to taste. Close the lid and cook until the veggies are cooked.
- Take a mixer jar, add grated coconut, green chilly, some water and grind for smooth paste.
- Open the vessel, add ground paste of coconut, buttermilk and mix well. Keep in flame and boil for 2 minutes.
- Take a small pan, add oil, red chilly, mustard and curry leaves, prepare tempering and pour to boiled curry.
- Yummy and tasty Mangaluru Cucumber Ivy Gourd Curry is ready to serve.