Bannada Saute Majjige Huli Recipe also called Puli Kajippu in Tulu language is the Malabar Cucumber Mor Kuzhambu made with malabar cucumber in yogurt base. This Majjige huli is a lightly flavoured dish served with rice, papad and any spicy poriyal. Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu) is a comforting dish during hot days.
Here are a few more yogurt based recipes that you must try during summers
Cuisine: Malabar
Course: Lunch
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Saucepan With Handle (Tea/Sauces)
Cooks in 30 M
Total in 40 M
To prepare Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu), boil malabar cucumber/sambar saute/bannada sautekai and green chillies in enough water.
Soak poha for a few minutes and grind with coconut and curd in a mixer.
Grind to a smooth consistency.
Add this mixture to the vegetables. Add more curds or water according to the consistency you prefer.
Mix well in a saucepan and bring to a boil on a slow flame. Switch off immediately when it comes to a boil. Keep aside.
Heat oil and add mustard seeds. When they start crackling, add methi seeds, red chillies and fry till it turns brown. Add curry leaves now and switch off the gas.Pour this on the Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu).
Serve Bannada Saute Majjige Huli Recipe hot with rice, papad and spicy Thatte idlis for breakfast.