Soppina Majjige Huli

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, snakegourd, gerkins, lady's fingers, or chayote squash.

INGREDIENTS:
2  cups washed and finely chopped green amaranth leaves / dantu soppu
1 cup curd or butter milk
Salt to taste
FOR 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 lil turmeric(optional)
Grind these into a fine paste and keep aside
FOR 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 in 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 .