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Majjiga Pulusu (South Indian Kadi)

Recipe by
Total Time:
15-30 minutes
Rated 3 based on 100 votes
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make

  • 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 thick bottomed vessel, heat oil. Then add mustard seeds, fenugreek seeks, red chillies, curry leaves and hing.
  • When they start to splutter, add buttermilk, the above paste and salt.
  • When buttermilk boils well and is about to overflow, remove it from the stove.
  • For bajji:
  • Mix besan, salt, red chilli powder and water and make a smooth paste, to this add onions (cut into long strips).
  • Head oil in a kadai.
  • Now put onion dipped in besan paste into it and deep fry.
  • Now put all bajjis in the above buttermilk.
  • Don't eat immediately, wait for the bajjis to absorb some buttermilk.