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Sify Home > Food > Vegrecipes > Majjiga Pulusu (South Indian Kadi)
Majjiga Pulusu (South Indian Kadi)
( Andhra cuisine Specials - Pulusu Varieties ) PREVIOUS | NEXT
By : Sri Vani
Category : Regional cuisine, South indian, Snacks, Tamilnadu
Time Taken : 15-30 mins
Rating :
Method
  1. Soak Bengal Gram for 1/2 hour.
  2. Grind Bengal Gram,Ginger,Green Chillies,Coriander leaves and Coconut.
  3. Mix buttermilk and turmeric and keep aside.
  4. In a thick bottomed vessel,heat oil.Then add mustard seeds, fenugreek seeks, red chillies, curry leaves and hing.
  5. When they start to splutter,add buttermilk,the above paste and salt.
  6. When buttermilk boils well and is about to overflow.Remove it from the stove.
  7. For bajji,Mix Besan,salt,Red chilli powder and water and make a smooth paste to this add onions (cut into long strips).
  8. Head oil in a kadai.now put onion dipped in besan paste into it and deep fry.
  9. Now put all bajji's in the above buttermilk.
  10. Dont eat immediately wait for bajji's to absorb some buttermilk.
  11. Then South Indian Kadi is ready.

Note:

  1. If you dont have Bengal gram dont panic. Mix besan(senega pindi) and water and make a paste.
  2. Grind the remaining ingredients (ginger, red chillies, coriander leaves, coconut).
  3. Add the besan paste and grounded paste to buttermilk.
Ingredients:
buttermilk - 2 cups
bengal gram (senega pappu) - 1 tbsp
ginger - little bit
green chillies - 6
fresh coconut - 1/4 cup
coriander leaves (kotthimeera) - 1/4 of the bunch
turmeric powder - 1/4 tsp
salt to taste

For Tempering:
mustard seeds(aavalu) - 1/4 tsp
fenugreek seeds(menthulu) - 1/4 tsp
red chillies - 3 or 4
curry leaves - 4 or 5
hing
oil

For Bajji:
besan - 1/2 cup
onion - 1/2
red chilly powder - 1 tsp
salt to taste

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