Majjiga Pulusu for Rice

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • Buttermilk - 2 cups
  • Bengal gram - 1 tbsp
  • Ginger - a little piece
  • Green chillies - 6
  • Fresh coconut - 1/4 cup
  • Coriander leaves - 1/4 of a bunch
  • Turmeric powder - 1/4 tsp
  • Salt to taste
  • For tempering:
  • Mustard seeds - 1/4 tsp
  • Fenugreek seeds - 1/4 tsp
  • Red chillies - 3 or 4
  • Curry leaves - 4 or 5
  • Hing
  • Oil
  • For Bajji:
  • Besan - 1/2 cup
  • Onion - 1/2
  • Red chilli powder - 1 tsp
  • Salt to taste

How to Make Majjiga Pulusu for Rice

  • 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 heavy-bottomed vessel, heat oil.
  • Then add mustard seeds, fenugreek seeks, red chillies, curry leaves and hing.
  • When they start to splutter, add buttermilk, the gram paste and salt.
  • When the buttermilk boils, remove from heat.
  • For bajji:
  • Mix besan, salt, red chilli powder and water to make a smooth paste.
  • Add the onions (cut into long strips) to this and mix well.
  • Head oil in a kadai and deep fry the onion bajjis.
  • Drain and add the bajjis to the buttermilk.
  • Keep it aside for some time to let the bajjis soak in the buttermilk.
  • Then serve with rice.

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