Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu)
Delight in the unique flavors of Bannada Saute Majjige Huli, a delectable dish from the Malabar region that brings together the creaminess of yogurt with the freshness of cucumbers. This vegetarian curry is perfect for a wholesome lunch, and pairs beautifully with steamed rice and crispy papad. Below is a comprehensive recipe, with detailed preparation and cooking steps to ensure you achieve the best results.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1 cup |
| Poha (Flattened rice) | 1 tablespoon |
| Green chilies | 2 |
| Curd (Dahi / Yogurt) or buttermilk | 2 cups |
| Mangalorean cucumber (bannada sautekai/sambar cucumber) | 1/2 kg |
| Sunflower oil | 1 teaspoon |
| Methi seeds (Fenugreek seeds) | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Dry red chilies | 2 |
| Curry leaves | 10 |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 150 |
| Protein | 4g |
| Fat | 8g |
| Carbohydrates | 15g |
| Fiber | 2g |
| Sodium | 60mg |
Preparation and Cooking Instructions
-
Prepare the Ingredients:
Begin by washing the Mangalorean cucumber thoroughly, then peel and chop it into bite-sized pieces. Next, chop the green chilies into halves. -
-
Cook the Cucumber:
In a medium-sized pot, add enough water to submerge the chopped cucumber and green chilies. Bring the water to a boil, then add the cucumber and chilies, cooking until the cucumber is tender, which should take about 10-15 minutes. Once cooked, remove from heat and set aside. -
Soak the Poha:
While the cucumber is boiling, soak 1 tablespoon of poha in warm water for about 5 minutes. This step helps to soften the poha, making it easier to blend. -
Prepare the Coconut Mixture:
In a blender or mixer, combine the soaked poha, 1 cup of grated fresh coconut, and 2 cups of curd (or buttermilk). Blend until you achieve a smooth consistency. If needed, add a splash of water to help with blending. -
Combine the Mixtures:
Once blended, add the coconut and curd mixture to the cooked cucumber in the pot. Stir gently to combine. Adjust the consistency by adding more curd or water, according to your preference. Mix well and return the pot to low heat. -
Heat and Simmer:
Allow the mixture to warm on a low flame, stirring occasionally. As soon as it begins to simmer and bubble, turn off the heat immediately to prevent curdling. Let it sit for a moment while you prepare the tempering. -
Prepare the Tempering:
In a small pan, heat 1 teaspoon of sunflower oil over medium heat. Add 1 teaspoon of mustard seeds and wait for them to start crackling. Once they pop, add 1 teaspoon of methi seeds and 2 dry red chilies. Fry these until the methi seeds turn golden brown, which should take about 1-2 minutes. -
Add Curry Leaves:
Toss in the 10 curry leaves, frying them for an additional 30 seconds to release their aromatic oils. -
Finish the Dish:
Pour the hot tempering over the prepared Bannada Saute Majjige Huli, ensuring an even distribution of the spices. Gently stir to incorporate the flavors. -
Serving Suggestions:
Serve the Bannada Saute Majjige Huli hot, accompanied by steamed rice, crispy papad, and perhaps some spicy Thatte idlis for a satisfying breakfast or lunch.
Enjoy Your Culinary Adventure!
This refreshing and flavorful Malabar Cucumber Mor Kuzhambu is a wonderful representation of the rich culinary heritage of the Malabar region. Its unique blend of coconut, yogurt, and spices is sure to impress your family and friends, making it a perfect addition to your repertoire of vegetarian dishes. Enjoy your meal with love and warmth!
