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Dantina Soppu Majjige Huli | Thotakura Majjiga Pulusu
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Dantina Soppu Majjige Huli | Thotakura Majjiga Pulusu

This red Dantina Soppu Majjige Huli made from amaranth leaves, ginger, coriander and buttermilk is rich and bursting with taste and nutrition.
Course Side Dish
Cuisine Andhra, Asian, Indian, Karnataka, South Indian
Keyword Amaranth, amaranth leaves, keerai
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 131kcal

Equipment

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 Grated Coconut
  • 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.
    Dantina Soppu Majjige Huli | Thotakura Majjiga Pulusu
  • Add a small quantity of buttermilk/kefir and blend to a smooth paste. Add the rest of the buttermilk to this paste.
    Dantina Soppu Majjige Huli | Thotakura Majjiga Pulusu
  • 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.
    Dantina Soppu Majjige Huli | Thotakura Majjiga Pulusu
  • 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.
    Dantina Soppu Majjige Huli | Thotakura Majjiga Pulusu
  • 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.
    Dantina Soppu Majjige Huli | Thotakura Majjiga Pulusu
  • Pour this tempering over the majjige huli.
    Dantina Soppu Majjige Huli | Thotakura Majjiga Pulusu
  • Serve majjige huli with Pongal, Black Chana-Spinach Curry and Sesame Chutney Powder.
    Dantina Soppu Majjige Huli | Thotakura Majjiga Pulusu

Notes

*Use organic ingredients wherever possible

Nutrition

Calories: 131kcal | Carbohydrates: 14g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 1392mg | Potassium: 382mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3198IU | Vitamin C: 22mg | Calcium: 188mg | Iron: 2mg