Majjiga Pulusu Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and green chilies. Saute until the onions turn translucent.
• STEP 3.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 4.Add chopped vegetables like bottle gourd, drumsticks, or okra. Cook for a few minutes.
• STEP 5.In a separate bowl, whisk the buttermilk with water and gram flour until smooth.
• STEP 6.Add the buttermilk mixture to the pan and stir well. Cook on low heat for about 10-15 minutes.
• STEP 7.In a small pan, heat ghee and add dried red chilies, fenugreek seeds, and asafoetida. Fry until fragrant.
• STEP 8.Pour this tempering over the majjiga pulusu and mix well.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or as a side dish.

Cooking Tips

• Make sure to whisk the buttermilk well to avoid any lumps.
• You can add any vegetables of your choice like carrots, beans, or potatoes.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a thicker consistency, you can add more gram flour.
• If you don't have buttermilk, you can make it by adding lemon juice or vinegar to regular milk.

Storage and Serving

• Majjiga Pulusu is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve with steamed rice or as a side dish with any South Indian meal.