Malenadu brahmins style majjige huli recipe explained with step by step pictures and a video. This type of Majjige huli is a popular gravy in Malenadu region of Karnataka. In that region Majjige huli or hulishaka is prepared regularly and is very common on all special occasions. This is a mild tasting gravy prepared using ash gourd, coconut, curd and some minimum spices. This type of majjige huli is known as paladya in kundapura region.
Majjige huli is a less spicy gravy recipe, goes very well with rice. My grandfather used to love this. Not only my grandfather, we all love this so much and we end up finishing our lunch with this alone. Not only tasty it is a very simple recipe because you need not roast the spices and this is prepared with very minimum number spices.
Majjige translates to "buttermilk" and Huli is a generic name used for gravy recipes in Kannada language. So is the name "majjige huli" aka "hulishaka". You can also replace ash gourd with yellow-cucumber, tindora, beans etc.,
A slighty different version of Majjige huli is also in practice, in which rice is not used instead bengal gram dal or chana dal is used. Soon I will post that recipe. Again in Mangalore region of Karnataka, another similar kind of gravy recipe is in practice and is called as "kayi huli" or "huli-melra", which I have already posted. But this majjige huli tastes great and please do try once.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 30 min
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