Tuesday, January 26, 2010

Majjiga Pulusu

One of the authentic Andhra foods and one of my favourite dishes.  My father is a great lover of this Majjiga pulusu. Everyone has their own way of making majjiga pulusu. Here is one way which I know and easy to make and tasty, It's very delicious and nutritious dish. Sour Curd is the best to prepare this dish.
  • Plain sour yogurt (blended) – 3 cups
  • Bottle gourd /Sorakaya- 1 small (peeled and cut into 1" pieces)
  • Tomato – 1 or 2 medium size
  • Carrots -2 (peeled and cut into 1” pieces)
  • Onion-1 medium size (cut into 1" pieces)
  • Green Chillies -3 or 4 (upon your spicy level)
  • Turmeric powder- 1 tsp
  • Chick pea flour/Snegapindi/Besan – 5 tbsp
  • Salt - as per taste,
  • Oil – 2tbsp
For tempering / popu / tadka:
  • Mustard seeds/Avalu – 1tsp
  • Fenugreek seeds/Menthulu – 1tsp
  • Cumin seeds – 1tsp
  • Curry leaves/Karivepak – handful
  • Hing /Inguva -1tspp
  • Dry Red chillies - 3
  • Boil the cubed vegetable pieces, green chillies (cut length wise), salt turmeric with water until they get tender soft.
  • Beat the curd well adding water to form a smooth sauce like consistency.
  • To that curd add besan flour (snegapindi), mix well without any lumps
  • Grind ginger and add it to curd mix and once again mix well.
  • Add this curd mixture to the vegetables which are already boiled, (Before adding them check for salt)
  • Heat oil in a separate pan and add fenugreek seeds/menthulu, mustard seeds/Avalu, cumin seeds, dry red chillies, asafoetida and curry leaves and let them splutter
  • Add this tadka  to vegetables and curd mixture and cook for 5 min on a slow heat .
  • Garnish with coriander leaves.
  • Serve hot with white rice/chapathi

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