Cucumber Majjige Huli

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 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

  • Remove the skin of the cucumber. Cut it into 4 pieces vertically and remove the seeds (optional). Then cut it into small cubes.
  • Cook cubes of cucumber for 10 minutes with a glass of water.
  • Meanwhile, make a fine paste of coconut, green chilli, ginger, methi seeds, coriander leaves, and soaked channa dal.
  • 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.
  • After a few seconds, pour the grated mixture into the pan.
  • Simmer it for 5 minutes.
  • Now add cucumber cubes into the pan, add salt, and mix well.
  • 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.
  • Allow it to cool for 10 minutes, and then add curd to it and mix well.
  • This goes well with rice.