In Texas, we are in the severe throes of a dreadful summer. The temperature refuses to come below the 3 digit mark for weeks on end. On occasion, dark clouds hang tantalizingly in the sky, but within minutes, the winds blow them away. Most of our gardening activities are restricted to scurrying outside before 8 am and after 8 pm to weed a bit and to provide much-needed water to the ever-thirsty plants. We’ve provided fresh water in large bowls to the birds, squirrels and rabbits that are parched. I read with much dismay, about how parts of Europe are burning up in this heat. In the face of floods, drought, and fires, how can we continue to deny the dangerous repercussions of global warming?
While we are withering away in the heat, the tropical plants are bursting with life. The jasmines are blooming and spreading their fragrance all around. The Malabar Spinach has vigorously climbed over my 9-foot fence and has wound its tendrils over my neighbor’s tree.
Dantina Soppu Majjige Huli | Thotakura Majjiga Pulusu
My amaranths especially, are loving these 100+ degree Fahrenheit torture. They grow tall, aiming their heads in the direction of the sun. I have several varieties of amaranth, but my two favorites are the red and green ones. There are not many greater joys than to walk barefoot into the garden and pick these greens to make this delicious majjige huli/majjiga pulusu.
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- Red Amaranth
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- Red & Green Amaranth
There are several ways of making this dantina soppu majjige huli. Our favorite is a recipe from Lalitha Aunty (check out her Flavorful Cilantro Mint Chutney). For one, the process is super easy. For another, it has a delicate balance between all the Shadruchulu – six tastes that encompass bitterness, sweetness, saltiness, sourness, tanginess and heat. And, I’ll let you in on a little secret: you can use Kefir in this recipe instead of Buttermilk and no one will be the wiser. Trust me. I’ve been there and done that.
Leafy Greens Recipes
Let’s face it – in today’s busy humdrum of life, we don’t get sufficient greens in our diet. And greens are some of the easiest things to cook or eat raw! Featured are several varieties of greens and fresh herbs that you can incorporate into your diet.
- Bachali Kura Pappu: Malabar Spinach Dal
- Homemade Moringa-Curry Leaf Spice Powder
- Andhra Gongura Pappu: Sorrel Leaves Dal
- Garlicky Amaranth Curry: Thotakura Velluli Karam
- Aloo Palak Paratha
- Vegan Palak Tofu Recipe
- Methi (Fenugreek Leaves) Dal
- Harvest Salad with Spinach-Apple-Pomegranate
- Healthy Mung-Radish Greens Dal
- Tabbouli (Parsley Salad)
- Doddapatre Tambuli (Karpooravalli Thayir Pachadi)
- Sarson ka Saag
- Superfood Moringa Leaf Chutney
- Flavorful Cilantro-Mint Chutney
- Yard-to-Table Beet Leaf Thoran
- Fresh Vegetarian Italian Basil Pesto
- Romaine Ginger Smoothie
- Colorfully Crunchy Strawberry-Grape-Kale Salad
- Malabar Spinach Chutney
Bursting with antioxidants, this red Dantina Soppu (Amaranthus) delivers a solid nutritional punch. Foods that are red in color may help stave off heart issues and protect against certain types of cancers. Ginger and turmeric are anti-inflammatory. Buttermilk or kefir are gut healing probiotics.
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Dantina Soppu Majjige Huli | Thotakura Majjiga Pulusu
Equipment
- 1 Vitamix
Ingredients
- 2 Teaspoon Chana Dal
- 2 Teaspoon Toor Dal
- 1/8 Teaspoon Fenugreek Seeds
- 2 Teaspoon Coriander Seeds
- 2 Dry Red Chili
- 2 Green Chili Pepper
- 2 Teaspoon Ginger - Fresh
- 2 Tablespoon Coconut - Grated
- 1/4 Cup Cilantro - Chopped
- 2 Cup Buttermilk - or Kefir
- 4 Cup Amaranth Leaves - Red or Green. Roughly chopped
- 2 Teaspoon Himalayan Pink Salt - Or to taste
- 3/4 Teaspoon Turmeric Powder
- 1/8 Teaspoon Black Pepper - Freshly ground
Tempering:
- 1 Teaspoon Coconut Oil
- 1 Pinch Asafoetida (Hing)
- 1/4 Teaspoon Mustard Seeds
- 1 Dry Red Chili
- 1 Sprig Curry Leaves
Instructions
- Wash and soak chana dal, toor dal, methi (fenugreek) and coriander seeds for 10 minutes. Drain and add to a high speed blender.
- Add red chili, green chili, ginger pieces, grated coconut and cilantro to the blender.
- Add a small quantity of buttermilk/kefir and blend to a smooth paste. Add the rest of the buttermilk to this paste.
- Wash and chop your amaranth greens. Add 1/4 cup water and salt. Cook the greens with lid closed until they are firmly tender but not mushy.
- Add the ground mix (masala) to the greens.
- Add salt, turmeric powder, black pepper powder and mix well. Allow everything to come to a gentle boil and turn off the heat.
- For Tempering: Heat oil in a small pan. Add asafetida (hing), splutter mustard seeds, add dry red chili (optional) and curry leaves. Mix for 20 seconds or so.
- Pour this tempering over the majjige huli.
- Serve majjige huli with Pongal, Black Chana-Spinach Curry and Sesame Chutney Powder.
Notes
Nutrition
