Menthi Majjiga(Majjiga Pulusu)
Method
- Add 3cups of water to curds,blend well after adding salt&haldi . Keep it aside.
- Grind channa dal along with dhania seeds, 2 green chillies, ginger, coconut scrappings 1/4tsp jeera to a fine paste .
- Add this to above buttermilk &blend throughly.
- Keep this on stove under medium heat to boil slowley, stirring continuosly, while it starts boiling, add boiled vegetables, reduce heat to sim &let it simmer for 1 to 2 min.
- Meanwhile heat 2tsp of oil add a pinch of hing &mustard seeds.
- When they start spluttering add methi seeds, jeera, green chilliepieces ,red chillies & curry patta leaves one by one and fry for few seconds.
- Pour this over boiling majjiga pulusu.
- Remove from heat & sprinkle chopped coriander leaves .check salt.
- Can be served with plain rice or any fried rice or even with dosa it tastes great.
Ingredients:
thick curds - 1 cup + 3 cups of water
1 tbsp - channa dal + 1/2 of dhania seeds soaked for 1hr
1/2"piece - ginger
1 tbsp - coconut scrappings
a pinch - hing
2 pinchs - haldi
jeera - 1/4 tsp + 1/4 tsp
methi seeds - 1/3 tsp
mustard seeds - 1/2 tsp
green chillies - 2 + 2 (2 for paste & 2 cut vertically )
red chillies - 2(broken into pieces)
vegetables like bhendi/potato/raw plantain/bottle gaurd, cut into 1" pieces , boiled with a pinch of salt & kept aside(bhendi to be stir fried )
curry patta leaves - 2 sprigs
chopped coriander leaves - 1/2 tbsp
salt
thick curds - 1 cup + 3 cups of water
1 tbsp - channa dal + 1/2 of dhania seeds soaked for 1hr
1/2"piece - ginger
1 tbsp - coconut scrappings
a pinch - hing
2 pinchs - haldi
jeera - 1/4 tsp + 1/4 tsp
methi seeds - 1/3 tsp
mustard seeds - 1/2 tsp
green chillies - 2 + 2 (2 for paste & 2 cut vertically )
red chillies - 2(broken into pieces)
vegetables like bhendi/potato/raw plantain/bottle gaurd, cut into 1" pieces , boiled with a pinch of salt & kept aside(bhendi to be stir fried )
curry patta leaves - 2 sprigs
chopped coriander leaves - 1/2 tbsp
salt
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