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.
This week I'm paired with Divya of Divya Z Easy Recipes and I chose to make Mor Kuzhambu for this blog hop.
2 Cups thick curd
2 Cups water
Channa dal ( Soak for atleast 1 hr)
Small piece of ginger
1Tbs coriander seeds
1 Tbs jeera
3 Green chilli's
1 Cup grated coconut
1/2 tsp turmeric
1 Tsp mustard
1 Tsp jeera
2 Tbs oil
2 Red chilli
Pinch of Hing
Curry leaves for garnish
Grind all the "grinding" ingredients to a smooth paste.
Take a vessel add 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:1. You can use butter milk in place of curd.2. Adding onions, carrots & malbar spinach will bring more flavor to the dish.3. Don't boil butter milk for too long. Butter milk will break in to pieces.
A pic to njoy..