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Majjiga Pulusu (South Indian Kadi)

Majjiga Pulusu (South Indian Kadi) is a popular Indian Curries
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Serves 2


2 cups - buttermilk

1 tbsp - Bengal Gram (senega pappu)


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



For Bhajji:

1/2 cup - besan

1/2 - Onion

1 tsp - Red Chilli powder

Salt to taste


  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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Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.

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