Amaranthus Buttermilk Curry (Harive Soppu Majjige Huli)

4 from 1 vote

Majjige huli is a staple kind of curry in most of the South Canara havyak brahmins lunch. Inevitable for many!!! Similar to tamilians' Mor Kozhambu. A traditional side dish that can be prepared with most of vegetables, can be served with rice.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Served AsDinner, Lunch
Servings 4


  • Red Amaranthus chopped- 500gms/ 2 cups packed
  • Grated Coconut- 1 cup
  • Green chilly - 2
  • Turmeric powder - 1/4 tsp
  • Buttermilk - 1 cup
  • Water - as required
  • Salt
  • Mustard - 1 tsp
  • Red chilly - 1
  • Curry leaves - 10 leaflets


  • Clean and chop amaranthus (harive soppu). Cook adding required salt and water.
  • Grind coconut, green chillies and turmeric to a smooth paste.
  • Add the ground paste to cook amaranthus. Add some water and let it boil properly.
  • Add buttermilk. You can turn off the heat at this stage. Or you can boil for 2 minute more (if you don't like the smell of the buttermilk that way).
  • Splutter mustard and curry leaves and add it. Mix well. This is best served hot with rice.


Ashgourd, Mangalore cucumber, Yam are the best vegetables for Majjige Huli. Most of the other vegetables also can be used. 

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4 from 1 vote

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Anusha Shaila
Anusha Shaila

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