మజ్జిగ పులుసు: Majjiga Pulusu- Buttermilk soup stew with vegetables






INGREDIENTS:

1. Yogurt…………………2 cups

2. Bottle Gourd…………………………1/2 piece

3. Drumstic………………………………….2

4. Salt…………………………………..as required

5. Turmeric……………………………….1/4 t sp.

6. Red Chilly………………………………..1

7. Few Curry leaves………………………few.

8. Cilantro…………………………………for garnishing.

FOR MASALA :

1. Bengal Gram Dal……………………………2 t sp.

2. Rice Grains……………………………………..1 t sp.

3. Coriander Seeds………………………………1 t sp.

4. Cumin Seeds…………………………………….1 t sp.

5. Mustard Seeds…………………………………..2 t s

6. Red Chilly…………………………………………..2 or 3

7. Fresh Coconut………………………………………3 tbl sp.

8. Green chilly………………………………………..4 or 5.

9. Garlic…………………………………………………..3 cloves.

10. Ginger piece.

METHOD: 

1. Cut veg. into medium size pieces. cut drumstics into 3” long.

2. Cook them with little salt. keep aside.

3. Soak 1 to 6 all masala items in minimum water for one hr.

4. Take yogurt in a big vessel, put 2 cups of water and make butter milk using beater. See the consistency not too thin nor too thick. After masala added and coked it gets thick any way. you must keep this in mind. So you can do according your liking.

5. Grind the soaked items adding 7 to 10 items also. It should be very smooth.

6. Now mix this ground paste into the butter milk. Again churn it nicely.There must not be any lumps.

7. Keeping it on medium heat, Boil it slowly, stirring continuously in the beginning. Other wise it gets curdled. later you must do in intervals because it suddenly comes up, and over flows. that should be taken care of. Add salt as per taste.

8. Now add veg. which was cooked and kept ready.

9. Bring one or two Boils. take out off the stove, because Curd should not be heated long.

10. For seasoning, keep small pan, put 1 t sp. ghee. when it is hot add cut red chilly pieces also 

curry leaves. Pour this hot one in the ready Majjiga Pulusu.

Note: When we use Garlic , no need of putting Asafoetida in the seasoning.