## Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu)
Discover how to make a delicious and authentic **Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu)** with this easy-to-follow recipe. A traditional **Malabar Lunch**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 30 minutes
**Total time:** 40 minutes
**Cuisine:** Malabar
**Course:** Lunch
**Diet:** Vegetarian
### Ingredients for Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu):
* 1 cup Fresh coconut – grated
* 1 tablespoon Poha (Flattened rice)
* 2 Green Chillies
* 2 cups Curd (Dahi / Yogurt) – or buttermilk
* 1/2 kg Mangalorean cucumber – or bannada sautekai/sambar cucumber
* 1 teaspoon Sunflower Oil
* 1 teaspoon Methi Seeds (Fenugreek Seeds)
* 1 teaspoon Mustard seeds
* 2 Dry Red Chillies
* 10 Curry leaves
### Step-by-Step Instructions to Make Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu):
1. To prepare Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu), boil malabar cucumber/sambar saute/bannada sautekai and green chillies in enough water.
2. Soak poha for a few minutes and grind with coconut and curd in a mixer.
3. Grind to a smooth consistency.
4. Add this mixture to the vegetables.
5. Add more curds or water according to the consistency you prefer.
6. Mix well in a saucepan and bring to a boil on a slow flame.
7. Switch off immediately when it comes to a boil.
8. Keep aside.
9. Heat oil and add mustard seeds.
10. When they start crackling, add methi seeds, red chillies and fry till it turns brown.
11. Add curry leaves now and switch off the gas.
12. Pour this on the Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu).
13. Serve Bannada Saute Majjige Huli Recipe hot with rice, papad and spicy Thatte idlis for breakfast.
### Tips for the Best Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu):
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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