Majjiga Pulusu (South Indian Kadi)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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.

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