Warm, richly spiced, and built for a satisfying meal, majjige huli recipe | kovakkai mor kuzhambu | tindora yoghurt curry is a vegetarian south indian side dish made with coconut, green chilli, and few curry leaves in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 3 servings
- Category: Side Dish
- Cuisine: south indian
Ingredients
for coconut masala paste:
- ¾ cup coconut (grated)
- 3 green chilli
- few curry leaves
- 1 tbsp rice (soaked 20 minutes)
- ½ cup water
main ingredients:
- 2 cup tindora / dondakaya / ivy gourd / kovakkai / tendli / tondekai
- 1 cup water
- few curry leaves
- ¾ tsp salt
- ½ cup curd / yoghurt (whisked)
for tempering:
- 2 tsp oil
- ¾ tsp mustard
- 1 tsp cumin / jeera
- 1 dried red chilli
- few curry leaves
Method
- firstly, prepare masala paste by taking ¾ cup coconut, 3 green chilli, few curry leaves and 1 tbsp soaked rice in a small blender.
- add ½ cup water and blend to smooth paste. keep aside.
- now in a large kadai take 2 cups sliced tindora.
- further add 1 cup water, few curry leaves, ½ tsp salt and mix well.
- cover and boil for 10 minutes or till tindora cook well.
- now add in prepared coconut masala paste along with ¼ tsp salt.
- mix well adjusting consistency as required.
- boil for 5 minutes or till the raw smell of coconut disappears.
- turn off the flame and add ½ cup sour curd. make sure to whisk the curd before adding to prevent from curdling.
- mix well till the kodekane / majjige huli turns silky texture.
- pour the tempering over majjige huli and mix well.
- finally, serve majjige huli / kovakkai mor kuzhambu with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
