Mangalore-Udupi style thondekai majjige huli or Kayi huli or Huli melara recipe explained with step by step pictures. Thondekayi or thondekai majjige huli is prepared using ivy gourd, coconut, curd and some minimum spices. Majjige translates to buttermilk and Huli is a generic name used for gravy recipes in Kannada language. But this type of majjige huli is familiar by name kayi huli or huli melara or puli kajipu in Udupi-Mangalore region of Karnataka. This gravy tastes good with rice and neer dosa. This kayi huli or huli melara is also served with pathrode.
Now coming to the meaning of different names, kayi huli translates to coconut sambar in Kannada language since lot of coconut has been used in this gravy. Huli melara translates to sour sambar in Kannada language since sour butter milk is used in this gravy. Puli kajipu translates to again sour sambar in tulu language (a local language spoken in Udupi-Mangalore region).
Majjige huli or kayi huli or huli melara is a less spicy gravy recipe, goes very well with rice. This very tasty butter milk gravy very simple ro prepare because you need not roast the spices and this can be prepared with very minimum ingredients. You can also replace ivy gourd with yellow-cucumber, ash gourd, beans, brinjal etc.,
I had mentioned about this Mangalore-Udupi style majjige huli in my Malnad style majjige huli post. That majjige huli is slightly different. Both the recipes tastes great and I would say these are the must try recipes.
Preparation time: 10 min
Cooking time: 30 min
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