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Majjiga Pulusu (South Indian Kadi)

Majjiga Pulusu (South Indian Kadi) is a popular Indian Curries
Author :
Category :
Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 2
RATINGs :

Ingredients

2 cups - buttermilk

1 tbsp - Bengal Gram (senega pappu)

Ginger

6 - Green chillies

1/4 cup - fresh Coconut

1/4 bunch - Coriander leaves (kotthimeera)

1/4 tsp - Turmeric powder

Salt to taste

For Tempering:

1/4 tsp - Mustard Seeds (aavalu)

1/4 tsp - Fenugreek seeds (menthulu)

3-4 - Red Chillies

4-5 - Curry leaves

Hing

Oil

For Bhajji:

1/2 cup - besan

1/2 - Onion

1 tsp - Red Chilli powder

Salt to taste

Method

  1. Soak Bengal Gram for 1/2 hour.
  2. Grind Bengal Gram, ginger, green chillies, coriander leaves and coconut.
  3. Mix buttermilk and turmeric and keep aside.
  4. In a thick bottomed vessel, heat oil. Then add mustard seeds, fenugreek seeks, red chillies, curry leaves and hing.
  5. When they start to splutter, add buttermilk, the above paste and salt.
  6. When buttermilk boils well and is about to overflow, remove it from the stove.
  7. For bajji:
  8. Mix besan, salt, red chilli powder and water and make a smooth paste, to this add onions (cut into long strips).
  9. Head oil in a kadai.
  10. Now put onion dipped in besan paste into it and deep fry.
  11. Now put all bajjis in the above buttermilk.
  12. Don't eat immediately, wait for the bajjis to absorb some buttermilk.
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Hazeena Seyad

Hazeena Seyad

A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

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