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.
Ingredients
2 Cups thick curd
2 Cups water
Few curry leaves
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.
- 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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