Jul 10, 2016

Majjiga Pulusu

Majjiga Pulusu is a buttermilk base gravy which is a South Indian version of Kadi. There are many variations for this recipe in Indian cuisine. In south India it self there are many variations for this recipe. This one is a traditional recipe from Andhra cuisine (of course from Indian cuisine). This majjiga pulusu is a every day recipe in Andhra cuisine. Means this is not a special dish which we serve in a special thali like festival feast. I don't know some how we don't make this for festival feast. But we make this for occasions like family gatherings and other occasions. 
                                                            Majjiga Pulusu is one of my all time favorite side dish with rice, dosa, idli, and upma. My mother used to make this when ever she have left over sour curd. That left over sourcurd makes this majjiga pulusu more delicious. My mother's recipe is little different then other recipes. She use both green chillies and red chilli powder to make this pulusu little spicy side. She never use coconut in the masala, Amma said that coconut will give a sweet flavor to the majjiga pulusu. For today recipe I used okra but you can use other vegetables like ash gourd, bottle gourd, taro root(arbi, chama dumpa), but no tomato for this recipe.
Let's check the recipe.....
                                                             
   
INGREDIENTS:--
Sour curd (yogurt)  ---  1 and half cup
Onion  ---  1 medium sliced
Okra (bendakayalu)  ---  8 cut in to two inch pieces
Green chillies  ---  3 slit
Curry leaves  ---  1 spring
Oil  ---  1 tab sp
Mudtard seeds  --  1/4 tea sp
Cumin seeds  ---  1/4 tea sp
Fenugreek seeds  --- 10 seeds
Dry red chillies  --- 2 broken
Asafoetida  ---  one big pinch
Red chilli powder  --- 1/2 tea sp or according to your taste
Turmeric powder  --- 1/4 tea sp
Salt to taste
FOR MASALA PASTE:--
Toor dal  --  1 tab sp
Coriander seeds  ----  1/2 tea sp
Cumin seeds  ---1/4 tea sp
Fenugreeek seeds  --- 6 seeds
Green chillies  ---2
METHOD:---
1. Soak toor dal, coriander seeds, cumin seeds, fenugreek seeds in enough water for one hour and grind with green chillies in to a fine paste.
2. Beat curd till smooth and add this ground masala paste and one and half glass of wtaer mix well.
3. Add red chilli powder, turmeric powder, slat to taste to curd mixture mix well and set a side.
4. Heat oil in a pan add mustard seeds let them splutter then add cumin seeds broken dry red chillies, fenugreek seeds, asafoetida, curry leaves, fry for a while then add sliced onion and cook till onion slices turn in to transparent. Then add green chillies and okra pieces and sprinkle with a very little salt cover and cook till okra pieces become tender.
5. Now add curd mixture mix well check the seasoning ad adjust and bring to a full boil in a high flame and reduce the heat to low, let it cook for 10 to 15 minutes.
Switch off the heat ad serve majjiga pulusu with rice and Aritikaya bjji or masala vada...

  

8 comments:

Srivalli said...

I am sure this will be a hit, good one Padma..we have specific dishes paired with this pulusu..

sushma said...

Andhra people's favorite dish. Looks yummy.

Ruchi Indu said...

very different version of gravy using curd... I need to try..

Srividhya Gopalakrishnan said...

Good one Padma. Love that serveware.

vaishali sabnani said...

Looks delicious, would love to try it Padma.

Priya Suresh said...

Omg, this pulusu is inviting me, just need some rice and potato curry to enjoy.

Pavani N said...

This is one of my favorite dishes. I don't make it often because my husband doesn't like yogurt based dishes :-(

veena krishnakumar said...

Padma i am tempted to make this now. Looks yumm