Thondekai majjige huli recipe | Tindora or ivy gourd butter milk gravy | Kayi huli recipe | Manoli kadle huli melara
By Latha on August 8th, 2016
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.
If you are looking for more gravy recipes then do check my upsaaru, dill leaves rasam, massoppu, yellow cucumber sambar, tomato rasam, shunti thambuli, menthe huli and okra sambar recipes.
Preparation time: 10 min
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1/4 kg ivy gourd or thondekai or tindora
- 1/4 cup white chickpeas or kabul kadle or white chana
- 1 cup grated coconut
- 1 - 2 green chili
- 1/2 cup buttermilk or 1/4 cup sour buttermilk (can replace with whisked curd)
- Salt as per your taste
Ingredients for tempering:
- 1 red chili
- 5 - 6 curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 tsp Ghee or cooking oil
Instructions for making Majjige huli or Huli melara:
- Soak white chickpeas or kabul kadle for 7 - 8 hours.
- Wash and cut the ivy gourd into vertical pieces.
- Now transfer the cut ivy gourd pieces and soaked chickpeas into a pressure cooker. Cook them by adding little salt and a cup of water until soft.
- Take grated coconut in a mixie jar and grind until smooth using required water.
- Now to the same mixie jar add in green chilis.
- Add in butter milk or curd.
- Just grind it for few seconds or coarse grind the chilis. If you grind the chilis for long time then the gravy might turn very spicy.
- Add this ground coconut, butter milk and green chilis into the cooker which has cooked ivy gourd and chickpeas.
- Add in required salt. Please remember we have already added little salt while cooking the vegetables. Also do not add too much water becasue majjige huli or huli melara shall have thick gravy.
- Mix well and bring it to boil. When it just starts boiling switch off the stove. Do not over boil it, when you see few bubbles here and there switch off the stove.
- Temper it with oil, red chili, mustard seeds, cumin seeds and curry leaves. Serve it with hot rice and enjoy!!
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!