Amaranthus Buttermilk Curry (Harive Soppu Majjige Huli)
20 July, 2018
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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Ingredients Â
- 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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InstructionsÂ
- 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.Â
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