Tangy Coconut Yogurt Curry with Greens (Majjige Huli)

A mildly flavored coconut curry cooked with sour yogurt to give it a mild tangy taste; this is called as Majjige Huli in Kannada, Majjige Pulusu in Telegu and Mor Kozhambu in Tamil. In Karnataka this dish is prepared during festivals and on other auspicious occasions. The presence of yogurt has a cooling effect on the body. You can add any veggies of choice like potato, okra, ash gourd, bottle gourd, raw mango etc and skip the greens. I love the addition of greens along with squash in this dish.


  • 2-3 cups packed chopped Amaranth greens ( you can use spinach or other greens) [dantina sappu/thotakura]
  • 1 cup chayote squash (optional)
  • ? cup sour buttermilk/ (?2 Tbsp sour yogurt?diluted with water )
  • Salt to taste


  • 1 cup shredded coconut (fresh or frozen)
  • 2-3 green chillies
  • 1/2 Tbsp jeera (cumin)
  • ? Tbsp coriander seeds
  • 1 Tbsp chana daal (soaked)


  • 1 Tbsp oil
  • A pinch turmeric
  • 1 tsp mustard seeds
  • 5-8 curry leaves
  • 2-3 dried red chillies (cut into thirds)
  • A pinch Asafetida/hing?


  • Soak the chana daal in water for about 1 hour.
  • Clean the greens and then chop them finely. Peel the chayote squash and then cut into cubes.
  • In a saucepan, cook the greens and chopped chayote squash in little water separately either on stovetop or in the microwave. Add salt while cooking.
  • Meanwhile grind the coconut, green chillies, jeera, turmeric, coriander seeds, soaked chana daal with enough water and make a fine paste.
  • After the greens are cooked, add this ground masala paste to this, add water, mix and allow it to boil for 5-10 minutes
  • When you see the bubbles on top reduce the heat. Now add the buttermilk, mix and after one boil switch off the gas. If you boil more the buttermilk may curdle.
  • Meanwhile separately in a pan make a tadka of mustard seeds, curry leaves, broken red chilies and hing. Add to seasoning to this boiled curry. Cover with lid.

This goes well with Rotis or with warm rice.

Aloo Methi/ Potato Fenugreek Dry Curry

A classic combination of potatoes and fresh fenugreek leaves makes this one of the much loved curry by young and old alike. This delectable curry involves cooking potatoes in a mixture of onion, methi leaves along with tomatoes and other spices. Some people use tomatoes while others do not, I prefer using it as it makes the curry moister.

The fragrance and flavor of fresh fenugreek is good enough to make the curry delicious, however I add a coarse powder of fennel and coriander and make it even more appetizing.

Use fresh methi leaves instead of the frozen ones as it gives a big flavor boost to this dish. This curry tastes delicious with hot rotis/chapathis/phulkas.

Serves: 3-4 people


  • 2-3 medium potatoes
  • 1 small onion (chopped )
  • 2 medium ripe tomatoes (chopped)
  • 2 cups of fresh methi/fenugreek leaves (stems removed)
  • A pinch or two turmeric powder
  • 1 tsp red chilli powder (optional)
  • ? Tbsp grated ginger
  • 2-3 green chillies
  • 1 tsp mustard seeds
  • 1 Tbsp fennel seeds
  • 1 Tbsp coriander seeds/dhaniya
  • 1 tsp cumin seeds
  • Oil
  • Salt to taste


  • Peel the potato and dice it into small cubes. Boil the potato separately in sufficient amount of water along with little salt. Make sure that the potato is not completely cooked.
  • Powder the fennel seeds and coriander seeds together coarsely.
  • Clean the fenugreek leaves and chop it finely. Make sure the stems are removed.
  • Take a heavy bottom pan; add about 2 Tbsp of oil. Add mustard seeds, cumin seeds and let it splutter.
  • Add the grated ginger diced onions and sauté until it turns transparent. Add the chopped fenugreek leaves and stir until it is almost cooked.
  • After the chopped tomatoes, salt, turmeric, and green chillies and mix well.
  • After the tomato is slightly cooked, add the cooked potato to this and mix well.
  • Add the coriander fennel powder, salt and oil if necessary and make sure the potato is completely coated. Stir until potato is cooked.
  • Serve hot along with roti or hot daal/yogurt rice.

Plantain (Raw Banana) Curry

Raw banana or plantain has always been a favorite in our family. It is predominantly used in the South Indian homes for many different recipes. I try different recipes using this at home mainly being the Raw Banana Dosa and green banana fry. This curry is simple yet delectable and goes well with rotis or rice.


  • 1 raw banana/plantain (peeled and chopped into small cubes)
  • 1 ripe tomato (medium size chopped)
  • 1 small onion (chopped)
  • 1 tsp urad dal
  • 1 tsp chilli powder
  • 1 spring curry leaves
  • Turmeric a pinch
  • 1 tsp jeera/cumin seeds
  • 1 tsp jeera + coriander powder
  • Handful coriander leaves for garnishing
  • asafetida? a pinch
  • 1 Tbsp oil
  • Salt to taste
  • 1 tsp mustard seeds



  • Heat a small vessel, boil water and add the chopped plantain. Add salt and let it boil. Keep aside. Do not drain water. (Alternatively you can boil this in the microwave).
  • In a medium pan, heat some oil add the mustard seeds, cumin seeds, urad daal. When the daal turns light brown add curry leaves and asafetida?
  • Next add the chopped onion and cook until it turns light brown.
  • Add the turmeric powder, chilli powder, cumin coriander powder and stir.
  • Add the cooked plantain along with water, chopped tomatoes and mix thoroughly.
  • The chopped tomatoes cook fast and add a tangy taste to this dish.
  • Finally sprinkle in the cut coriander leaves and mix finely. Serve with Rotis, Rice.