Ingredients to make Majjiga Pulusu:
2 cups cubed vegetables (bottle gourd/ladyfingers/drumsticks/potatoes/sweet potatoes)
1 onion, sliced (optional)
big pinch turmeric powder
2 cups thick curd (slightly sour curd)
1 cup water
salt to taste
4 tbsp grated fresh coconut
3 green chillis
1-2 tbsp fresh coriander leaves (optional)
1/2 tsp mustard seeds
1/4 tsp methi seeds
1/2 tsp cumin seeds
pinch of hing/asafoetida (optional)
10-12 fresh curry leaves
2 dry red chilli, de-seed and tear (optional)
1/2 tbsp oil
Majjiga Pulusu Preparation Method:
To prepare Majjiga Pulusu we need some vegetables. You need to select some vegetables like bottle gourd and ladies finger and drumsticks, potatoes and some sweet potatoes. Wash them and clean them and cut them into small pieces.
Take a jar and add some coconut pieces and some green chillies and coriander leaves and make into a paste without adding any water. Take some curd in a bowl and beat it well and then add some water to this and make it little creamy type. Now add the coconut paste and the creamed curd and mix well and keep it aside.
Now take a cup of vegetables and in a pan add some water and boil them. Once they are half cooked turn off the flame and keep them aside. Take a pan and some oil to it and heat it. Then add come cumin seeds and mustard seeds. Let them fry for few seconds and add methi seeds and wait till they become brown in color. Now add few curry leaves and red chillies and asafoetida and required amounts of turmeric and mix them well. Now add the sliced onions and sauté them for a few minutes.
Now take the half cooked vegetables and add them to these fried ingredients and mix them well. Now add the coconut mixture to this vegetable mixture and cook them in a low flame. Make sure you stir the mixture continuously to avoid any curdle formation. Add some salt and let the gravy consistent. Once they are cooked well, turn off the flame and keep the lid closed to preserve the flavours and let the flavours absorbed by the dish. Serve Majjga Pulusu hot with rice.