Majjiga Pulusu for Rice

Recipe by
Total Time:
30-45 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Sindhi Okra Potato Curry, Best Omam Rasam, Easy Lemon Leaf Mint Thogayal

Rate This Recipe


How to Make Majjiga Pulusu for Rice

  • Soak Bengal gram for 1/2 hour.
  • Grind Bengal gram, ginger, green chillies, coriander leaves and coconut.
  • Mix buttermilk and turmeric, and keep aside.
  • In a heavy-bottomed vessel, heat oil.
  • Then add mustard seeds, fenugreek seeks, red chillies, curry leaves and hing.
  • When they start to splutter, add buttermilk, the gram paste and salt.
  • When the buttermilk boils, remove from heat.
  • For bajji:
  • Mix besan, salt, red chilli powder and water to make a smooth paste.
  • Add the onions (cut into long strips) to this and mix well.
  • Head oil in a kadai and deep fry the onion bajjis.
  • Drain and add the bajjis to the buttermilk.
  • Keep it aside for some time to let the bajjis soak in the buttermilk.
  • Then serve with rice.