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MAJJIGA PULUSU

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Total Time:
30-45 minutes
Serves:6
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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5

Ingredients

  • Thick curds - 1 cup
  • 3 cups - water
  • 1 tbsp - Channa dal and 1/2 tbsp - Dhania seeds, soaked for 1 hour
  • 1/2 inch piece - Ginger
  • 1 tbsp - Coconut scrapings
  • A pinch - Hing
  • 2 pinches - Haldi
  • Jeera - 1/2 tsp
  • Methi seeds - 1/3 tsp
  • Mustard Seeds - 1/2 tsp
  • Green chillies - 2 + 2 (2 for paste and 2 cut vertically )
  • Red Chillies - 2 (broken into pieces)
  • Vegetables like bhindi/potato/raw plantain/bottle gourd, cut into 1 inch pieces, boiled with a pinch of salt and kept aside(bhindi to be stir fried )
  • Curry leaves - 2 sprigs
  • Chopped Coriander leaves - 1/2 tbsp
  • Salt

How to Make

  • Add 3 cups of water to curds and blend well after adding salt and haldi. Keep it aside.
  • Grind channa dal along with dhania seeds, 2 green chillies, ginger, coconut scrapings and 1/4 tsp jeera to a fine paste. Add this to above buttermilk and blend thoroughly.
  • Keep this on stove under medium heat and let it boil slowly, while stirring continuously.
  • When it starts boiling, add boiled vegetables, reduce heat and let it simmer for 1 to 2 minutes.
  • Meanwhile, heat 2 tsps of oil and add a pinch of hing and mustard seeds.
  • When they start spluttering, add methi seeds, jeera, green chillies, red chillies and curry leaves one by one and fry for a few seconds.
  • Pour this over boiling majjiga pulusu.
  • Remove from heat and sprinkle chopped coriander leaves.
  • Can be served with plain rice or any fried rice or dosa.