1 bunch of Tender Amaranth leaves / Ele Harive Soppu
1 - 1.5 cup grated Coconut
2 Green Chillies
1/2 - 3/4 cup Buttermilk / Yogurt /Curd
Pinch of Turmeric powder
Pinch of Chilly powder
Salt to taste
1/2 Red Chilly
1/2 tsp Mustard Seeds
1 tsp Oil
Clean amaranth leaves and chop it into small pieces as shown in the picture below. Cut the green chilly into two pieces.
Add chopped amaranth leaves, turmeric powder, salt, chilly powder, little bit of water in a vessel and cook them well. Grind grated coconut and one green chilly into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to a vessel containing cooked amaranth leaves and mix them well. Add buttermilk to the same vessel, mix them well and bring it to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)
Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering add it to majjige huli. It goes well with rice.