Sour Curd or Buttermilk Sambar | Majjige Huli | Kodakena Recipe - Udupi Style of Making

Udupi is a very prominent South Indian town in south Karnataka for several reasons.

The authentic cuisines are a must try. While there are many to the credit of the entire region, Udupi Brahmin Recipes are exclusively prepared in the Shivalli Tulu Brahmin's home.

To name a few, Kodakena, Tambuli, Menaskai, Kairasa, Saasmi, Kukku Bajji, Suli Bajji, Palya, .... the list is long. We have covered most of the Udupi style recipes.

Today let us see Kodakena which is also known as Majjige/Mosaru Huli in Kannada.

The special ingredient that makes the taste unique is sour butter milk. You may also use curd.

This is one of the best way to finish off the left over buttermilk or curd that has turned rancid and tastes sour.

Ingredients needed:

250 gm vegetable of your choice. I have taken Mangalore Cucumber in this recipe. You can also pick salad cucumber, beans (yard long beans tastes best in this recipe), yam, ash gourd, or any other.

For those who are new to Mangalore Cucumber, visit here.

for masala -

1/2 cup freshly grated coconut,

1 green chilly,

2 table spoon bombay rava (medium suji),

for tempering -

1 table spoon coconut oil,

1/4 spoon cumin seeds,

1/4 speen fenugreek seeds,

1 long red chilly,

7-8 curry leaves.

Procedure - How to prepare Mangalore Southe Kodakena (Mangalore Cucumber Majjige Huli)

Peel off the skin from Mangalore Cucumber. Cut off the soft middle portion that is attached along with its seeds.

Cut the cucumber into small cubes. Boil in a open pot with water until it is soft and slightly turns transparent. Alternatively you may also cook it in a pressure cooker under low flame for a couple of whistles.

Meanwhile, let us prepare the masala.

Take grated coconut in a mixer jar for blending into a smooth paste. Add green chilly and medium suji .

Add water little by little and blend well until all ingredients turn into a smooth paste.

Mix this paste along with cooked vegetable. Add sour buttermilk and adjust the consistency. Use water little by little if needed.

Add salt and boil for about 4-5 minutes. Adjust consistency, switch off and close the pot with a lid.

Now, the tempering. In a small hand pan, add cumin seeds, methi seeds, curry leaves, and red chilly. Heat in coconut oil until all ingredients begin to splutter and get slightly roasted.