South Indian Amaranth Buttermilk Curry (Majjige Huli)
35 minutes
908 reads
About South Indian Amaranth Buttermilk Curry (Majjige Huli)
Majjige huli, a beloved South Canara Havyaka Brahmin dish, is a creamy, tangy buttermilk curry that's a staple in many homes. Similar to the Tamilian Mor Kozhambu, this vibrant curry showcases the versatility of South Indian cuisine, offering a comforting and wholesome experience.This recipe uses nutritious red amaranth (also known as harive soppu), creating a delicious and healthy side dish perfect for lunch or dinner. The subtle blend of coconut, green chilies, and turmeric creates a unique flavor profile that perfectly complements steamed rice. But don't limit yourself to amaranth! This adaptable recipe works equally well with other vegetables, making it a fantastic base for your culinary creativity.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Amaranth
For the Coconut Paste
- 1 cup Coconut fresh, grated
- 2 Chilies green
- 1/4 tsp Turmeric Powder haldi
- 1/2 tsp Salt or to taste
For the Tempering
- 1 tsp Mustard Seeds
- 1 Chili dried, red
- 10 leaves Curry Leaves leaflets
Remaining Ingredients
- 1 cup Buttermilk
- 1/2 cup Water for adjusting consistency
Instructions
Prepare the Amaranth
- Clean and chop the amaranth. Cook in a pot with 1/2 teaspoon of salt and water until tender but not mushy.
Make the Coconut Paste
- Grind together the grated coconut, green chilies, turmeric powder, and 1/2 teaspoon of salt into a smooth paste using a blender or food processor.
Combine and Simmer
- Add the coconut paste to the cooked amaranth. Stir well and add 1/2 cup of water. Bring to a gentle boil, stirring occasionally.
Add Buttermilk
- Stir in the buttermilk. Reduce heat to low. Simmer for 1-2 minutes, or until heated through. (If you prefer, you can remove from heat immediately after adding the buttermilk to avoid any strong buttermilk smell.)
Temper and Serve
- Heat a small pan and add the mustard seeds. Once they splutter, add the dried red chili and curry leaves. Sauté for a few seconds until fragrant. Pour this tempering over the curry and mix well. Serve hot with steamed rice.
Recipe Notes
Expert Tips for the Best Amaranth Buttermilk Curry
- For a richer flavor, use freshly grated coconut. Store-bought desiccated coconut can also be used but might affect the texture slightly.
- Adjust the amount of green chilies according to your spice preference. If using very fresh, spicy green chilies, reduce the quantity to 1 or 1.5.
- If the curry is too thick, add a little more water or buttermilk to reach your desired consistency. If it's too thin, simmer for a few more minutes to reduce the liquid.
- This curry tastes even better the next day! The flavors meld together overnight, creating a more complex and delicious dish. Feel free to make a larger batch for leftovers.
Related Posts You May Like
Recipe Nutrition
Calories: 269kcalFat: 30gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gSodium: 855mg
Anusha Shaila
Articles: 4
4 Comments
Leave a Reply
You must be logged in to post a comment.
What a delightful recipe! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.
This is awesome! Can’t wait to cook it.
This looks delightful! Thanks for the recipe.