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Cucumber Majjige Huli Recipe

Cucumber Majjige Huli is a popular Indian Side Dish
Author :
On :
Wednesday, 17 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • Coconut - 1 cup, grated
  • Curd - 1 cup
  • Cucumber - 1, medium size
  • 1/2 inch - Ginger (grated)
  • 1 tbsp - Channa dal (soaked in water for 30 minutes)
  • 3-4 Curry leaves
  • 1/4th cup - coriander leaves/cilantro
  • 1/4 tsp - fenugreek/methi seeds
  • Oil - 1 tbsp
  • 1 tsp - Asafoetida
  • 1 tsp - Red Chilli powder
  • 1 tsp - Mustard Seeds
  • salt to taste
  • Green chillies
  • How to Make Cucumber Majjige Huli:

    1. Remove the skin of the cucumber. Cut it into 4 pieces vertically and remove the seeds (optional). Then cut it into small cubes.
    2. Cook cubes of cucumber for 10 minutes with a glass of water.
    3. Meanwhile, make a fine paste of coconut, green chilli, ginger, methi seeds, coriander leaves, and soaked channa dal.
    4. Keep a pan on the stove and add 2 teaspoons of oil in a pan. Add mustard seeds and allow them to splutter, and then add asafoetida, red chilli, and curry leaves.
    5. After a few seconds, pour the grated mixture into the pan.
    6. Simmer it for 5 minutes.
    7. Now add cucumber cubes into the pan, add salt, and mix well.
    8. If the consistency of the curry is thick, add some water (it shouldn't be too watery) and simmer it for 10 to 15 minutes.
    9. Allow it to cool for 10 minutes, and then add curd to it and mix well.
    10. This goes well with rice.


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