Mor Kuzhambu | Majjige huli | Pumpkin Buttermilk Curry – with step by step pictures, description and a video of the recipe is here. It is one of the delicious and comforting curry which can be served along with steamed rice. Here is an easiest way of preparing Majjige huli or buttermilk curry.
This is a yogurt based curry recipe familiar in almost all South Indian houses. You can prepare this kind of yogurt based curries whenever you get bored of eating sambar, dal and rasam.
Firstly, based on the regions the preparation or the ingredients may have little variation. Majjige huli or buttermilk curry can be prepared using various vegetables like Ash gourd, Pumpkin, Mangalore cucumber, Okra/lady’s finger, Tindora and many other. I have already shared Okra or Lady’s Finger Mor Kuzhambu recipe.
Furthermore, here I chose Pumpkin in this recipe. Pumpkin is delicious, versatile and easy to add to our diet. Its sweet flavour makes it a popular ingredient in dishes like stir fry, sambar, soup, halwa, pies and pancakes. However, it goes just well with anything.
Mor Kuzhambu | Majjige huli | Pumpkin Buttermilk Curry
Moreover, I personally love this Pumpkin Majjige huli to have with hot steamed rice. It’s a bliss ! nothing can match rasam rice and hot steamed rice with mor kuzhambu along with some stir fries like Potato Carrot Fry, Beetroot palya, Hagalakayi palya/Pavakkai fry etc.
Before going to the recipe, I would like to highlight some of the other South Indian Curry recipes here.
Pineapple Curry | Pineapple Gojju,
Bitter gourd sweet curry | Hagalakayi Kayirasa
MOR KUZHAMBU | MAJJIGE HULI RECIPE VIDEO :
SUGGESTED WATCH: Pineapple Curry | Pineapple Gojju
RECIPE CARD FOR MOR KUZHAMBU | MAJJIGE HULI:
Mor Kuzhambu | Majjige huli
Ingredients
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin (Jeera)
- 1/4 tsp Turmeric Powder
- 1 cup Pumpkin pieces cut into cubes
- 1 cup Water for cooking Pumpkin
- Salt to taste
- 1 cup Whisked Curd or Butter Milk
For Grinding
- 1 tsp Raw rice
- 1 tsp Chana dal
- 2 tsp Coriander Seeds
- 1 tsp Cumin (Jeera)
- 3/4 cup Grated Coconut
- Small piece of Ginger
- 1 Green Chilli Adjust the spice as per your taste
- 1/2 tsp Turmeric powder
- Water for soaking & grinding
Instructions
- Firstly, soak the spices for 30 minutes in water. (1 tsp Raw rice, 1 tsp chana dal, 2 tsp coriander leaves, 1 tsp cumin soak these in 1/4 cup of water for 30 minutes)
- In a large kadai, add 2 tsp oil and heat it.
- Once the oil is heated, add mustard, cumin, turmeric powder.
- Once they starts to splutter, put 1 cup of Pumpkin cubes. You can cut the pumpkin in desired size.
- Saute it for about 30 seconds.
- Then add 1 cup of water.
- Cover with the lid and cook for 5 minutes.
- Meanwhile, prepare the coconut paste. Take 3/4 cup of grated coconut.
- Add small piece of ginger, 1 green chilli (you can adjust the spice based on your taste).
- Then add 1/2 tsp turmeric powder.
- Also add the soaked spices.
- Add the required water and grind it into a smooth paste.
- Once the pumpkins are almost cooked, add the ground coconut paste.
- Add salt to taste.
- Let it simmer for 3 to 4 minutes.
- After 3 to 4 minutes, curry starts to thicken.
- Add 1 cup whisked curd. (note: use sour curd for this to get the authentic taste)
- Switch off the flame, otherwise curd starts to get curdled.
- Mix well and serve with hot steamed rice.
Video
Notes
HOW TO MAKE MOR KUZHAMBU | MAJJIGE HULI WITH STEP BY STEP PHOTOS:
- Firstly, soak the spices for 30 minutes in water. (1 tsp Raw rice, 1 tsp chana dal, 2 tsp coriander leaves, 1 tsp cumin soak these in 1/4 cup of water for 30 minutes)
- In a large kadai, add 2 tsp oil and heat it.
- Once the oil is heated, add mustard, cumin, turmeric powder.
- Once they starts to splutter, put 1 cup of Pumpkin cubes. You can cut the pumpkin in desired size.
- Saute it for about 30 seconds.
- Then add 1 cup of water.
- Cover with the lid and cook for 5 minutes.
- Meanwhile, prepare the coconut paste. Take 3/4 cup of grated coconut.
- Add small piece of ginger, 1 green chilli (you can adjust the spice based on your taste).
- Then add 1/2 tsp turmeric powder.
- Also add the soaked spices.
- Add the required water and grind it into a smooth paste.
- Once the pumpkins are almost cooked, add the ground coconut paste.
- Add salt to taste.
- Let it simmer for 3 to 4 minutes.
- After 3 to 4 minutes, curry starts to thicken.
- Add 1 cup whisked curd. (note: use sour curd for this to get the authentic taste)
- Switch off the flame, otherwise curd starts to get curdled.
- Mix well and serve with hot steamed rice.
TIPS & VARIATION:
- Firstly, Don’t boil after adding the buttermilk, it will start to get curdled.
- Adding the raw rice and chana dal gives the thick texture.
- Additionally, you can add more green chillies, if you like it to be spicy.
- Use the sour curd to prepare this curry.
- In this recipe, I have not put the tempering. you can put the tempering.
HEALTH BENEFITS OF PUMPKIN:
Pumpkin is a very rich source of beta-carotene, a carotenoid that coverts to Vitamin A. So being rich in vitamins A and C, this can help boost your immune system.
Pumpkins are low in calorie makes best weight-loss friendly food. It also helps in protecting your eyesight, also promotes heart and skin health.
FREQUENTLY ASKED QUESTIONS:
Mor Kuzhambu or Majjige huli is a yogurt based curry, usually prepared in most of the South Indian households.
Mor Kuzhambu can be prepared using various vegetables like Ash gourd, Pumpkin, Mangalore cucumber, Okra/lady’s finger, Tindora and many other. I have already shared Okra or Lady’s Finger Mor Kuzhambu recipe.
‘Kadhi’ is prepared from the mixture of Chickpea flour and sour yogurt . But ‘Mor Kuzhambu’ is a mixture of Coconut and sour yogurt (or butter milk). Raw rice and Chana dal is used to get the thick texture to the Mor Kuzhambu.
This side dish can be served with hot steamed rice or boiled rice along with any vegetable stir fry like Potato Carrot Fry, Beetroot palya, Hagalakayi palya/Pavakkai fry etc.
You can use any other vegan unsweetened yogurt instead of buttermilk.
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