The well known Majjige Huli or Moru Kuzhambu is a family favorite. When you desire a change from the regular spicy Rasam/Sambar, Buttermilk Sambar is your choice. Has many varieties based on vegetable(s) used and I will try to provide a recipe which is a little common to these various types of Majjige Huli or Moru Kuzhambu.
- Vegetables one can use – Cucumber, White Pumpkin, Beans, Ladies Finger (Any one of these vegetables)
- Curd /Buttermilk – 1 cup
- Rice – 1 tsp
- Coconut Grated – 3/4 cup
- Green Chillies – 3
- Coriander Leaves / Cilantro
- Ghee / Clarified Butter – 1 tsp
- Mustard seeds – 1/4 tsp
- Jeera or Cumin Seeds – 1/2 tsp
- Curry leaves – 5-6
- Red Chillies – 1
- Asefotida / Hing – 2 pinches
How to Prepare:
1) Soak 1 tsp Rice in a 1/2 cup of water for an hour.
2) Cut the Vegetables (White Pumpkin, Cucumber, Beans) with each piece about half inch in size and cook in a pressure cooker until you hear 3 whistles.
If you are using Ladies Finger, do not cook in the pressure cooker. Instead, cut each one into half inch size and fry it in a 1 tsp of oil.
3) Grind grated Coconut, Green Chillies and soaked Rice from Step 1 in a mixer grinder and prepare a smooth paste.
4) Take a vessel, add cooked Vegetables from Step 2, Salt and ground paste from Step 3 and cook for nearly 5 min. Now add Coriander Leaves and Curd/Buttermilk and again cook for 2 more min. After adding curd/buttermilk do not cook the Majjige Huli for more than 3-4 min.
In a frying pan, add Ghee, once it melts add Mustard seeds, Jeera, Curry leaves, broken Red Chillies and Asefotida and fry for a min.
Pour the tempered mixture into Majjige Huli or Buttermilk Sambar. Mix well. Buttermilk Sambar/Moru Kuzhambu is now ready to serve