The taste, color and its aroma totally appeals me. It can be cooked in various styles and different ways depending on the region you hail from. North Indians also have a similar dish famously known as Kadi. Be it North or South, anything made with Yogurt is very good for health, as it acts as a coolant to the human body and is also a good source of Calcium.
I would love to post the recipe for Kadi, but will stop myself here, as I devote this blog to South Indian cuisine.
Let me now share with you my way of making "Majjiga Pulusu". I cook this dish in the most easiest way and will not need any prior preparation of soaking the pulses.
Thick yogurt/butter milk :2 cups
Besan : 2 spoons
Rice flour: 2 spoons
Coconut powder:1 spoon
Dhaniya powder:1/2 spoon
Few curry leaves for garnishing
If you have time to do some prior planning, you can soak channa dal, dhaniya, few fenugreek
seeds, ginger, green chillies.
Vegetables: Other than Lauki all other vegetables are optional.
Lauki/Sorakaya/Opo Squash-10-12 pieces
Okra/Bhindi: 4-5 pieces
- Steam cook the vegetables and set them aside.
- Make a paste of Ginger and Green chilli.
- In a Mixer jar, liquefy curd, add some salt and turmeric.
- In the same jar, blend all the above ingredients (besan, rice flour, dhaniya, jeera, coconut pieces).
- In a heavy pan, add 2 spoons of oil and half spoon Ghee, when it heats, add some urad dal, mustard seeds, curry leaves, and some hing.
- When they start to splutter, add the steamed vegetables and also add the yogurt liquid paste.
- Continuously keep stirring it in low flame until it thickens (usually takes about 10-15minutes).