Kusubi huggi

Kusubi huggi is a specialty of Haveri. Padma attewaree (my daddy’s elder sister) always has this when we visit her place. It is made of kusubi seeds or saffolla (safola) seeds. This is a salty preparation and is also called akki huggi sometimes. This salty kheer is served during a feast, specially feast of wheat payasam (ghodi huggi) or holige, before serving the sweet feast.


Rice 1 cup, saffola (kusabi) seeds 1/2 cup, salt to taste.


  • Soak saffolla seeds overnight or atleast for 4-6 hours.
  • Grind in a blender with 2 cups of water and filter through cheese cloth.
  • Grind the pulp once or twice more with 1 cup water, filter andย  keep aside the milky part.
  • Discard the pulp.
  • Cook rice in pressure cooker to soft consistency.
  • Transfer the cooked rice to a thick bottom vessel.
  • Add the kusabi milk and salt to this, mix well and cook well on low fire for 30 minutes, with intermittent stirring to get white and tasty kheer.

9 Responses

  1. I think Kusabi is Sunflower seed not Safflower seed.

    Hi there,

    Kusabi is actually Saffola seeds (like the Saffola oil we get in India). I have not found it here in the USA. It is very famous in Haveri, Karnataka.


  2. This is a new recipe harsha, but very interesting one. I have tried few recipes from here and have come out well. Thanks to your North Karnataka specials.


    • You can eat Aki Huggi with Badanekai palya.. In the regular palya if you add the kusubi Milk instead of water.. It tastes very good..

      Really liked your website..


  3. Hey, I dont know how to eat that kusubi huggi. As it is, or with any accompanyment?

    Hi Suchitra,
    You can have kusubi huggi with lots of ghee! ๐Ÿ™‚ We usually have godhi huggi (sweet) and kusubi huggi as lunch. Another good side dish would be pickle and papad (happala and shandagi).

  4. Hi Suchitra,

    You can eat Akki huggi with kashid majjige saaru and ghee?Its a very tasty combination.

  5. Akki Huggi & Godhi Huggi are specialty of Ranebennur too ๐Ÿ™‚
    Its mainly prepared during Festivals. Akki Huggi with Tuppa makes it delicious.

  6. Hey I am sailed from Haveri. Much pleased to see this recepie. Will definately try. thank you.

  7. Girija
    I am from shimoga , my mother used to prepare akki huggi during festivals . It is very tasty when tasted with badanekai palya

  8. Akki Huggi made of Kusubi seeds or Safola seeds is Very tasty with Ghee & Mulgaii palya. After Akki Huggi if we taste Godhi Huggi, it’s still very good. It’s best to have this Combination during Summer.
    Sadashiv D Hulgur ๐ŸŒบ ๐ŸŒธ ๐Ÿ€

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