Sunday, January 28, 2018

Majiga Pulusu

Ingredients:
  • Buttermilk- 2 cups (can be slightly sour)
  • Green chilies- 3-4 slit  vertically
  • Potato- 1 medium (peeled & diced)
  • Bottle gourd- around 6 inches long (peeled & cut into half inch pieces)
  • Water- 1/2+ 1/8 cup
  • Chickpea flour/Besan- 1 1/2 tbsp (senaga pindi)
  • Coriander leaves- a small handful, roughly chopped
  • Salt- 1 tsp or more
  • Turmeric powder- 1/4 tsp
For paste:
  • Dry coconut pieces- 1/8 cup
  • Ginger- 1 inch
  • Garlic- 3-4
  • Peppercorns- 10-12
  • Chana dal- 1 1/2 tbsp
  • Coriander seeds- 1 tbsp
For Tempering:
  • Oil- 1 1/2 tbsp
  • Mustard seeds- 1 tsp
  • Cumin seeds- 1/2 tsp
  • Fenugreek seeds- 1/2 tsp (Methi)
  • Dry red chilies- 34 broken into two
  • Curry leaves- 6-8 leaves
  • Asafoetida- 1/4 tsp


Method: 

  1. Take the vegetables and parboil in a 1/2 cup of water for about 15 minutes on medium. The veggies have to be firm yet soft.
  2. Churn curd to get buttermilk in the meantime. Or prepare of the masala to be added.
  3. Take all the ingredients listed in the "for paste" and grind into a smooth paste by adding water gradually. The ingredients are used raw.
  4. Once the veggies are cooked, add the paste to the veggies and mix.
  5. Reduce the heat to simmer and continue cooking.
  6. Take chickpea flour (besan) into a small bowl and add 1/8 cup of water to it.
  7. Mix without lumps.
  8. Add this mix to the boiling pan and mix again.
  9. Now, add the buttermilk gradually. If you are worried about the buttermilk splitting, turn off the heat and turn it on again after adding.
  10. Make sure the heat is in simmer though.
  11. Now, add salt, turmeric and keep stirring occasionally.
  12. Prepare tempering in a small pan. To 1 1/2 tbsp oil add mustard, cumin, fenugreek seeds, dry red chilies, and asafoetida. When the mustard splutters, add split green chilies and curry leaves.
  13. Turn off the heat.
  14. Add the tempering to the buttermilk mixture and stir well.
  15. Let it cook for another 5 minutes on simmer. Turn off the heat.
  16. Let it sit for 10 minutes.
  17. It's ready to serve with rice, dosa, roti, puri, etc.



No comments:

Post a Comment