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Amaranthus Buttermilk Curry (Harive Soppu Majjige Huli)
Anusha Shaila
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
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Served As
Dinner
,
Lunch
Recipe Cuisine Type
Homestyle Cooking
Servings
4
Ingredients
1x
2x
3x
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
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.
Keyword
amaranth recipe, green vegetables, july2018
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