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 MAJJIGA PULUSU

• 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.