ಮೈಸೂರು ಬ್ರಾಹ್ಮಣ ಶೈಲಿ ಸೌತೆಕಾಯಿ ಮಜ್ಜಿಗೆ ಹುಳಿ | Mysore Brahmin Style Soutekayi Majjige Huli

Know how to make Mysore Brahmin style Majjige Huli made out of Mangalore Cucumber or Southekayi. Narrated in Kannada with English subtitles.

Also have a look at my Udupi Style Kumbalakayi or Ash Gourd Majjige Huli recipe video here -    • ಉಡುಪಿ ಬ್ರಾಹ್ಮಣ ಶೈಲಿ ಮಜ್ಜಿಗೆ ಹುಳಿ | Ud...  

Ingredients:
Bengal Gram/Channa Dal - 1 and 1/2 Tbsp
Coriander Seeds - 2 tsp
Mangalore Cucumber - 1 Big-sized (Cut into big pieces)
Grated Coconut - 1 & 1/4 Cups (White Portion)
Green Chillies - 3-4
Ginger - 1 inch
Coriander Leaves - 1/4 Cup
Cumin Seeds - 1 tsp
Salt
Jaggery - 1/2 tsp
Turmeric Powder - 1/4 tsp
Curry Leaves - 10-12
Curd - 1/2 Cup

Seasoning Ingredients:

Coconut Oil - 2 tsp
Mustard Seeds - 1 tsp
Sun-dried Curd Chilli or Red Chilli - 1 broken
Curry Leaves - 4-5

Method:

1. Wash and soaked 1 and 1/2 Tbsp Bengal Gram/Channa Dal one hour prior to the preparation of Majjige Huli.

2. Also, soak 2 tsp of Coriander Seeds in water at the same time, 1 hour prior to making the Majjige Huli.

3. Peel the big-sized Mangalore Cucumber and cut them into big-sized pieces. I cooked them directly in the pressure cooker till I heard 1 whistle. If needed one can cook outside in a vessel also. But it takes 15-20 minutes to cook outside in the vessel.

4. Add 1 and 1/4 Cups of the grated white portion of the Coconut to a mixer jar. Add the soaked Channa Dal and Coriander Seeds with water used for soaking. Add 3-4 Green Chillies for spice, Add 1 inch Ginger. Grind to a coarse mixture.

5. Add 1/4 Cup of Coriander Leaves and grind to a coarse mixture again. Now add 1 tsp Cumin Seeds. Add little water and grind to a smooth paste. Following this method of grinding 2-3 times will help grind the ingredients to a smooth paste.

6. Add cooked Mangalore Cucumber pieces to a vessel. Add Salt as per taste, Add 1/2 tsp Jaggery, Add little water and mix once. Add 1/4 tsp Turmeric Powder. Mix and allow to boil.

7. Once the Cucumber pieces absorb the Salt and Jaggery, add the prepared paste, little water and mix well. Allow to boil. Add 10-12 Curry Leaves. Mix and allow to cook.

8. After boiling for 8-10 minutes, take 1/2 Cup of thick Curd in a bowl. Whisk the Curd and add the same to the Majji Huli.

9. Allow the Majjige Huli to boil for 2-3 minutes while mixing and switch off the flame.

10. Now we need to do the seasoning for this Majjige Huli.

11. Add 2 tsp Coconut Oil to a small frying pan. Once Oil turns hot, add 1 tsp Mustard Seeds. Once Mustard Seeds splutter, add 1 broken Sun-dried Curd Chilli. One can use Red Chilli instead of Sun-dried Curd Chilli. Once the Sun-dried Curd Chilli turns golden in color, add 4-5 Curry Leaves and mix well.

12. Once the Curry Leaves are fried, add this Seasoning immediately to the Soutekai/Cucumber Majjige Huli and mix well. Quality cooking wares that I love and recommend. Many of these I use every day in my kitchen and in the videos as well. Thank you.

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