Majjiga Pulusu (Khadi)

This is one of my favourite dishes. Last night, I observed Boodida Gummadikaayalu at the local Indian Grocery. I immly called my mummy and asked her for this recipe. And within an hour a very tasty dish is ready.

Preparation Time : 30 minutes
Serves : 3 ( serves 4 with Parathas)

Ingredients:
For Masala Paste:
2 tbl spoons Dhania seeds
2 tbl spoons Channa Dal
1 tbl spoon poppy seeds (khus-khus)
4 green chillies
4 sun-dried red chillies
1 inch ginger
1 garlic pod
1/2 tbl spoon jeera seeds
1/2 cup fresh shredded coconut
1 tbl spoon turmeric

For Main Dish
Also keep aside 2 cups curds (better if sour curds)
1 small piece Ash Guard ( ash pumpkin or boodida gummadi kaaya)
Curry leaves
Coriander leaves
1 tbl spoon Fenugreek Seeds

Preparation:
Soak all masala items (except shredded coconut) in water for 10 minutes. Then add coconut and make a coarse paste. Add this paste and turmeric to curds and mix thoroughly. Keep this aside.

Pressure cook pumpkin pieces (just for one whistle). Add the pumpkin pieces to the curds mix and bring it to one boil. Switch off the heat and keep it aside. (It should be moved off from any heat source or else water will come out of the vegetables. Dont even keep the vessel on the switched off burner).

Seasoning: Heat some oil. Add mustard, jeera and fenugreek seeds. Fenugreek seeds should be fully roasted (should turn black). At the end add some curry leaves to the seasoning and mix it with the pulusu.

Garnish with Coriander leaves.

Keep it aside for 30 minutes. Fenugreek seeds will be soaked.

Tasty Majjiga Pulusu is ready!!!

It is best side for hot rice with toor dhal (mudda pappu) and little Ghee. Goes well with Aloo Paratha or plain paratha too.

I did just like Mummy adviced and it came out extremely well.

Instead of Ash Pumpkin, the following vegetables can be used.
Carrot Pieces, Munakkayalu (Drum Stick Pieces), Arati kaaya (Raw Plantain) - pressure cook for 1 whistle.

Bendakaayalu (Okra/ Bhendi) - fry in little oil until sides turn black - never pressure cook Bhendi pieces.

In Nellore, at the famous Komala Vilas Restaurant, they add Tomatos also. If the curds are not fresh, we can try tomatoes to get that a tinge of tartness.