Majjige HuLi is an age-old, traditional recipe.. It is called as ‘Mor KoLambu’ in Tamil as I heard from one of my colleagues..
Majjige means curd and HuLi is similar to sambar…
Curds or Majjige(Even sour or HuLi majjige would be fine) – 1 to 1.5 cups
Green chillies – 7 to 8
Kadale bele or bengal gram – 4 to 5 spoons soaked in water overnight or 4 to 5 hours
Coriander leaves or kottambari soppu – 3 to 4 sprigs
Karibevu or Curry leaves – 2 to 3 springs or around 15 leaves
Coconut grates or kaayi thuri – 3/4 to 1 cup
Ginger – 2 to 3 inch pieces
Any one of the vegetables like cucumber, fried lady’s finger, choyote squash/seemebadanekaayi, boodu kumbalakaayi or Ash gourd..
Oil, Saasive or mustard, Jeerige or Cumin seeds
 First dry grind Green chillies, Curry leaves, Coriander leaves, Coconut gratings, kadale bele soaked, ginger and then add very little water and make a paste.
 Boil or just steam the vegetables(any one of the veg mentioned above)
 Prepare seasoning and add the paste from step 1 and boiled vegetable and salt..
 Boil well and finally add curds.. Serve hot or cold with Chapathi or rice.
Do let me know how it turns out 🙂