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

How to Make Majjiga Pulusu (South Indian Kadi)

• 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.