Amaranthus Buttermilk Curry (Harive Soppu Majjige Huli)

July 20, 2018

•

Anusha Shaila

1,382

Reads

Dinner, Lunch

Prep Time

15m

Cook Time

20m

Cuisine

Homestyle Cooking

Yield / Serves

4 Servings

Category

Vegetarian

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.

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 to taste

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.

Anusha Shaila

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Amaranthus Buttermilk Curry (Harive Soppu Majjige Huli)

About Recipe

Ingredients

Instructions

Recipe Notes

Recipe By

Anusha Shaila

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