Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu)
Description:
Bannada Saute Majjige Huli, also known as Puli Kajippu in the Tulu language, is a traditional Malabar dish made with Malabar cucumber in a yogurt-based sauce. This comforting and lightly flavored curry is a perfect accompaniment for a simple lunch or dinner. The dish, featuring the refreshing Malabar cucumber, is enriched with a smooth, tangy yogurt base, making it an ideal choice during hot days. Typically served with steamed rice, crispy papad, and spicy vegetable poriyals, this recipe will transport you straight to the coastal cuisine of Kerala, offering an authentic experience of the region’s flavors.
Cuisine:
Malabar (South Indian)
Course:
Lunch
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1 cup |
| Poha (flattened rice) | 1 tablespoon |
| Green chilies | 2 |
| Curd (Dahi / Yogurt) | 2 cups |
| Mangalorean cucumber (Bannada sautekai) | 1/2 kg |
| Oil | 1 teaspoon |
| Methi seeds (Fenugreek seeds) | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Dry red chilies | 2 |
| Curry leaves | 10 |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6
Instructions
-
Prepare the Cucumber:
Begin by boiling the Malabar cucumber (also known as Bannada sautekai or Mangalorean cucumber) along with green chilies in enough water until they are tender. This will form the base of the curry. -
Grind the Coconut Mixture:
In a separate bowl, soak the poha (flattened rice) in water for a few minutes to soften. After soaking, combine the poha with grated fresh coconut and curd (yogurt) in a blender or mixer. Grind everything to a smooth, creamy consistency. The poha helps thicken the mixture and lends a subtle texture. -
Combine with Vegetables:
Add the coconut-yogurt mixture to the boiled cucumber and green chilies. Stir well to combine. Depending on the consistency you prefer, you can add more curd or water at this stage. -
Cook the Mixture:
Transfer the mixture to a saucepan, mix thoroughly, and bring it to a gentle boil over low flame. Once it starts boiling, immediately switch off the heat to prevent curdling. Set the prepared curry aside. -
Prepare the Tempering (Tadka):
In a small pan, heat the oil over medium heat. Add mustard seeds and allow them to crackle. Next, add the methi seeds (fenugreek), dry red chilies, and fry until they turn a golden brown. Add curry leaves and fry them briefly until aromatic. This tempering will add a fragrant depth of flavor to the dish. -
Final Touch:
Pour the hot tempering over the prepared Bannada Saute Majjige Huli (Malabar Cucumber Mor Kuzhambu). Stir the curry to incorporate the tempering evenly throughout the dish. -
Serving Suggestions:
Serve the Bannada Saute Majjige Huli hot with steamed rice, crispy papad, and spicy vegetable poriyals for a fulfilling meal. For a truly traditional experience, you can pair it with Thatte idlis (spongy rice cakes) for a comforting breakfast or lunch.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150-200 kcal |
| Protein | 3-5 g |
| Carbohydrates | 25-30 g |
| Fiber | 3-5 g |
| Fat | 7-10 g |
| Sodium | 150-200 mg |
| Calcium | 50-75 mg |
| Vitamin C | 10-15 mg |
Tips & Variations:
- Consistency Adjustments: If you prefer a thinner curry, you can add more water or buttermilk to achieve the desired texture.
- Spicy Variations: For an extra spicy kick, add a few more green chilies or a pinch of red chili powder to the ground mixture.
- Vegan Option: To make the dish vegan-friendly, replace yogurt with coconut yogurt or use a plant-based alternative.
This recipe encapsulates the unique flavors of the Malabar region, bringing together the coolness of cucumber, the richness of yogurt, and the fragrant spices to create a dish that’s perfect for both hot summer days and cozy dinner nights. Enjoy the warmth of this Malabar delicacy that’s both easy to prepare and utterly delicious!
