Southekayi Hasi Majjige Huli – Cucumber in Spicy Yogurt – Guest Post by Roopa Belur

On the long Holi+Easter weekend, I made Nucchina Unde with Southekayi Hasi Majjige for breakfast. This was at the recommendation of Roopa Belur, a friend and fellow foodie. And what a treat this turned out to be. This classic breakfast from Karnataka was simply delicious and the perfect way to begin a lazy weekend.

A bit more about Roopa before I tell you more about the recipe. I have known Roopa for many years now. I first met her as a professional acquaintance and we stayed connected over the years. We have many common interests, but most recently we have been connecting over food. By nature, Roopa is a calm person with a kind word for everyone. You can see that in her comments on my posts on Facebook. She regularly shares how she makes different dishes or various specialties from Karnataka, her home state. She is a traditionalist at heart and so her recipe reflect authentic tastes and are never very difficult to make.

I was delighted when Roopa suggested that I try Nucchina Unde and even more delighted when she mailed me the recipe for Southekayi Hasi Majjige, the traditional accompaniment for Nucchiunde. This recipe is very representative of Roopa; taste bhi aur health bhi. 🙂

Thank you, Roopa, for this recipe of  Southekayi Hasi Majjige Huli. I am absolutely bowled over by this creamy, crunchy, spicy yogurt based gravy. While it was the perfect accompaniment for Nucchina Unde, I also enjoyed it with Idli and Dosa.
Southekayi Hasi Majjige served with Nucchina Unde. A traditional breakfast in Karnataka

How to Make Southekayi Hasi Majjige Huli

Southekayi Hasi Majjige served with Nucchina Unde. A traditional breakfast in Karnataka
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Southekayi Hasi Majjige Huli - Cucumber in Spicy Yogurt - Guest Post by Roopa Belur
Southekayi Hasi Majjige Huli, a traditional Karnataka recipe, is made by adding finely chopped cucumber to yogurt spiced with coconut, green chillies, fresh coriander, and fried dal.
Course: Side
Cuisine: Indian
Servings: 2 Cups
Author: Aruna
Ingredients
  • 1.5 Cups Finely Chopped Cucumber
  • 1 Cup Yogurt
  • Salt to Taste
Ingredients for the Spice Paste
  • 1/3 Cup Grated Coconut
  • 2 tbsp Fried Gram
  • 6 Green Chillies
  • 1 Handful Fresh Coriander Leaves
  • 1/4 tsp Roasted Methi Seeds
For Tempering
  • 1/2 tsp Mustard Seeds
  • 2 Red Chillies
  • 8 to 10 Curry Leaves
  • 1 tsp Oil
  • 1 Large Pinch Hing or Asafoetida
  • 1 Large Pinch Turmeric
Instructions
Method to Make the Paste
  1. Using a little water, grind together all ingredients listed under "Ingredients for the Spice Paste" to a smooth paste.
To Make Southekayi Hasi Majjige Huli
  1. Beat the yogurt into a smooth paste.
  2. Add cucumber pieces, spice paste and salt.
  3. Mix well.
  4. Heat the oil.
  5. Add mustard seeds and wait till they splutter.
  6. Add split red chillies, curry leaves, hing, and turmeric.
  7. Stir-fry for 5 to 10 seconds.
  8. Add the tempering to the Southekayi Hasi Majjige Huli.
  9. Mix well.
  10. Serve with Nucchina Unde or evn with Idli or Dosa.
  11. Add the ground paste to vegetable/yogurt mix. Season this with oil, mustard seeds, red chillies, hing, curry leaves, and turmeric.

 

9 thoughts on “Southekayi Hasi Majjige Huli – Cucumber in Spicy Yogurt – Guest Post by Roopa Belur

  1. Sounds yum Aruna! Being an authentic food loving person. Love the authentic recipes which you keep on sharing. Love knowing about many traditional cuisines from down South. Please keep sharing them. <3 <3

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.