Ingredients:

• Buttermilk (somewhat sour) – 3 or 4 cups (churn curd into smooth and thick buttermilk)
• Vegetables – Bottle gourd, drumstick and tomatoes must, ash gourd, carrots, ladiesfinger, brinjal any or all, cut into big pieces
• Coconut grated – 2 tbsp
• Curry leaves – few
• Coriander leaves
• Ghee (or oil) – 1tbsp
• Salt
• Turmeric – a pinch
• Mustard, methi 3/4 tsp each, hing, red chillies 2 for seasoning

Roast and grind

• Green chillies – 5
• Tuar dal – 1 tbsp
• Coriander seeds – 1 tbsp
• Rice – 1tsp

Method:

1. Dry roast tuar dal, coriander seeds and rice and roast slit green chillies in a tsp of oil. Cool and grind this along with grated coconut into a smooth paste.
2. Mix this well with the prepared smooth buttermilk along with turmeric.
3. Heat it in a low flame stirring so that it doesnt curdle. (If we stir when it begins to froth at the corners, it will smoothen.) After sometime it starts boiling and rises up like milk. Switch off the stove, adding curry leaves.
4. In parallel gather all the vegetables in a vessel, add water, salt and turmeric and cook covered.
5. When the vegetables have cooked, add the boiled buttermilk mixture to this and mix well.
6. Let it boil together for a few minutes. (Many recipe writers say it should not be boiled as it might curdle, but in our school and my experience, if we see that it doesn’t break until the initial boiling over (step 2), it will be intact after that even when boiled with vegetables for some time)
7. Heat ghee and or oil in a seasoning pan, add the seasoning items and make the tadka and add it to the majjiga pulusu.
8. Sprinkle coriander leaves and keep it half covered, letting the steam escape and not add moisture to the pulusu.
9. Enjoy it hot with hot or even cold rice and roasted or fried appadam.

Notes: