MAJJIGA PULUSU

 

This is yet another tasty buttermilk gravy from Andhra Pradesh. It is also called majjiga charu. There are are varied methods of preparing this gravy. Any vegetable like cucumber,okra,bottle gourd can be used. I have used chayote in this recipe. 

INGREDIENTS

BUTTER MILK- 2 CUPS

CHAYOTE -  1 BIG

WATER FOR MIXING

SALT TO TASTE

TURMERIC POWDER-1/4 TSP

INGREDIENTS TO GRIND

COCONUT GRATINGS-  2 TBSP

GREEN CHILLIES- 3 NOS

GARLIC CLOVES- 3 NOS

FOR TEMPERING

OIL- 4 TSP

MUSTARD- 1 TSP

FENUGREEK SEEDS- 1/2 TSP

CUMIN SEEDS- 1 TSP

RED CHILLIES- 2 NOS

ASAFOETIDA- 1/4 TSP

CURRY LEAVES- 1 SPRIG

METHOD

In a bowl add butter milk,salt little water,turmeric powder and whisk to smooth mixture and keep it aside.

 

Wash,peel and chop chayote and boil it. Keep the cooked veggie aside.

In a blender add coconut gratings,green chillies,garlic cloves and little water and grind to smooth paste.

Heat oil in a pan and add all the ingredients cited in the column ' for tempering'. After tempering switch off the stove.

Add the whisked curd mixture and ground coconut paste,cooked veggie and  simmer in mild heat till the ingredients blend well.  Don't boil too long after adding coconut paste as it will start to curdle.

Garnish with chopped coriander leaves.