Majjige Huli or Mor Kozambo is a side dish for rice in which vegetable is cooked in a buttermilk base. The best way of enjoying majjige Huli is with steamed rice and sandige menasu. You can substitute soppu / green leaves with other veggies like ashgourd, snake gourd, gherkins, lady's fingers, or chayote squash.
Ingredients
2 cups washed and finely chopped green amaranth leaves / dantu soppu
1 cup curd or buttermilk
Salt to taste
For the masala:
3/4 cup fresh grated coconut
2 green chillies
2 tsp chana dal soaked(Bengal gram split)
2 tsp rice soaked
2 tsp cumin seeds (jeera)
very little turmeric(optional)
Grind these into a fine paste and keep aside
For the tempering:
2 oil
1 tsp mustard
curry leaves
2 red chillies
1/2 tsp asafoetida powder
Procedure
Cook chopped greens with salt and 1/2 cup water in cooker for 1 or 2 whistles
Transfer it to a vessel and add masala and water if needed
Boil it well add buttermilk and boil for only 1 minute
Temper with the ingredients and serve hot with rice
If you are using bhindi then fry the cut bhindi in little oil with salt to taste, until they are cooked and then add into the masala and follow the same procedure as above,
Instead of soaked rice and chana dal for masala you can use 3 tsp roasted dal / puthana / hurigadale.
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