Majjige huli (temple style)

Ingredients 

Cucumber medium—2

Soaked raw rice—2 tablespoon 

Grated coconut—1/2 cup

Green chillies—2

Ginger—small piece 

Jeera (jeerige)/cumin—1 tablespoon 

Curd —2 cups 

Curry /kadipatta/karibevu—few

Salt to taste

Method

Wash and soak rice for 1 hour.

Peel the cucumber skin and chop into cubes.

Cook the cucumber pieces in 2 cups of water on medium Flame in a pan or kadai.

Cook till the cucumber pieces are soft.

Meanwhile grind soaked rice,coconut,jeera,green chillies,ginger to a smooth paste along with little  water.

Now transfer the ground paste to cooked cucumber.

Add curry leaves and salt mix well.keep stirring.

Now add in curd and allow it to boil,stirring in between.

Add water if needed to get the majjige huli consistency.

Now majjige huli is ready.

Now prepare for seasoning (oggarane)

Heat 1 tablespoon of ghee,once hot enough add 1 teaspoon  mustard seeds , jeera, fenugreek seeds ( menthya. Kaalu) and asafoetida.

When stops spluttering pour over majjige huli.

Serve with hot rice.

Note 

You can add butter milk instead of curd.

You can prepare majjige huli with mangalore cucumber,ashgourd( boodukumbala kayi )

Turmeric powder (haldi ) is not used for this recipe.