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    Amaranthus Buttermilk Curry (Harive Soppu Majjige Huli) - Plattershare - Recipes, Food Stories And Food Enthusiasts

    Home » Recipe » Dinner

    Amaranthus Buttermilk Curry (Harive Soppu Majjige Huli)

    Amaranthus Buttermilk Curry (Harive Soppu Majjige Huli) - Plattershare - Recipes, Food Stories And Food EnthusiastsAnusha Shaila
    20 July, 2018
    4 from 1 vote
    Served As Dinner, Lunch
    Print Recipe Pin Recipe
    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.
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    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Cuisine Homestyle Cooking
    Recipe Category Vegetarian
    Servings 4

    Ingredients
      

    • 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
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    Instructions
     

    • 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.

    Notes

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

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    Recipe By
    Anusha Shaila

    Anusha Shaila

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