5 - 6 Amaranth Stems / Harive Dantu
1.5 cups grated Coconut
1/4 tsp Chilly powder
Large grape sized Jaggary
Pinch of Turmeric powder
1 Green Chilly
3/4 cup Buttermilk / Yogurt / Curd
Salt to taste
1 tsp Mustard seeds
2 broken Red Chillies
1 tsp Oil
Chop the amaranth stems into 1.5 inch sized pieces as shown in the picture below.
Put chopped amaranth stems, turmeric powder, salt, chilly powder, jaggary, little amount of water in a vessel and cook them well.
Grind grated coconut and 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 stems 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.)
Put mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add it to majjige huli. It goes well with rice.