Monday, January 12, 2015

Majjige Huli / Kodakyana

"Majjige" in Kannada (Language spoken in the Indian state of Karnataka) means Buttermilk and "Huli" in Kannada ( in this  context) means coconut based curry. In Tullu (another language spoken in South kanara region of Karnataka) , it is called KODAKYANA. This a mildly flavored curry that not only tastes great with rice but also with Idli and shyavige (rice noodles).

  • 2 cups of Green beans (cut into 1 inch pieces) *
  • 1 cup fresh or frozen grated coconut (If using frozen, thaw before using )
  • 1 cup sour buttermilk (i used store bought) **
  • 3 green chillies
  • 2 tbsp semolina / sooji / rava ***
  • 1/4 tsp Turmeric powder / haldi (optional)
  • Salt as per taste.
For the tempering:
  • 1.5 tsp Ghee / Clarified butter
  • 1/2 tsp fenugreek seeds / methi seeds
  • 1/2 tsp mustard seeds
  • 2 dried red chillies (broken)
  • 4-5 curry leaves
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml

  • Heat 2 cup of water in a pot. Add washed, cleaned and cut green beans to it. Also add turmeric and some salt. Cook the green beans until done.
  • Grind together grated coconut, green chillies and semolina into a smooth paste using little water.
  • When the Green beans have cooked, add in the ground mixture. Mix well.
  • Lastly add the sour buttermilk. Adjust the consistency of the curry. Also add required amount of salt (remember we added a little salt while cooking the green beans). Bring it to a boil and turn off the heat.
  • To prepare the tempering, heat ghee/clarified butter. When hot, season the ghee with fenugreek seeds,mustard seeds,dry red chillies and curry leaves.
  • Add the tempering to the curry and serve with hot rice. Tastes great with spicy cubed potatoes.
* You can use other vegetables like Chayotte, Indian Yam(suran) or Ash Gourd (white pumpkin)
** If you don't have buttermilk, you can use sour yogurt. Whisk it well before adding. If the yogurt is too thick , add some water while whisking. Also,if the buttermilk or yogurt is not sour, you can add some tamarind while grind the coconut mixture.
*** For a richer and creamier taste, use 2 tbsp of cashews instead of semolina and grind it with the coconut mixture.


  1. One of my favourite accompaniments. Need to try your version sometime, it's slightly different...cheers

    1. Ty jayashree:) do share your version, would like to try it too:)

  2. Adding.. new to me..
    I'll try it for sure..yumm

    1. Thanks dear Vani:) This is my mum 's method:) Adding semolina make the curry thick:)

  3. Nice..Adding rava is new to me!

    1. Thanks!! Adding semolina is my mum's method. Some people add rice instead..

  4. Never had this but the tempering looks delicious

  5. Tempting like crazy. Love the explosion of flavours.

  6. It looks so delicious. Very nice combination of flavours. I will try this for sure. :)

  7. Interesting curry. It has so many different flavours as that of buttermilk and coconut. Nice

  8. That looks so yummy! I'll have to try it!!

    Anyhoo, I stumbled upon your page through a fellow blogger, and thought I would stop by and say hi! It would totally make my day if you did the same.. or better yet, keep in touch! <3 -

    1. Hey Gingi, Thanks for the kind words!! Visited your space too and loved it.. Following you on twitter:)

  9. Lovely blend of flavours....adding semolina is new to me!!