Majjiga Pulusu | Mor Kuzhambu

Long Long back say 5 yrs ago I was gearing up in moving to Korea with my husband. In the process of getting a visa & all I stayed back in India for couple of months. On one of his trips my husband asked me to learn making " Majjiga Pulusu " stressing on that he likes it a lot. Oh I just can't believe how many times I flopped (in his view). At last I managed to satisfy his taste buds with my recipe that's a different story.    
I have tasted various recipes of the same dish.My mom makes as I mentioned below with added potato cubes to it (which I ignored). But my MIL's version is quite interesting she adds steamed dal dumplings to it. I will try to post it here some time. I ignored veggies as I added lots of coconut to the dish. Coconut gives richness & flavor to this dish. 

Prep Time-30mins | Cook Time-15mins | Serves-3people

Ingredients

2 Cups thick curd  

2 Cups water
Few curry leaves

Salt 

For Grinding

1Tbs channa dal {soak for at least 1 hr}

Small piece of ginger

2Tsp coriander seeds

2Tsp jeera

2Green chili's

4Tbs grated coconut 

1/2Tsp turmeric

Seasoning

1 Tsp mustard 

1 Tsp jeera 

2 Tbs oil

2 Red chilli's cut equally 

Pinch of Hing

Curry leaves for garnish 

Directions

- Grind all the "grinding" ingredients to a smooth paste.

- Take a vessel add curry leaves, curd, water, salt & ground mixture. Mix them well.

- Heat the vessel & bring the butter milk mixture to boil & switch it off. 

- Heat a pan with oil. Add mustards, jeera & red chilli's. Once the mustard starts jumping add hing & curry leaves to it. 
- Switch off heat & add seasoning to butter milk.
Note
- You can use butter milk in place of curd.
- Adding onions, carrots & malbar spinach will bring more flavor to the dish. 
- Don't boil butter milk for too long. Butter milk will break.

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