Soujanya's Kitchen

Majjiga Pulusu tastes good when served with hot Rice and Dals. At my mom's place, once in every week majjiga pulusu is a common dish and she still prepares it. Ingredients 1 bowl butter milk 2 tbsp Besan/Senaga pindi 1 cup Bottle gourd cubes 1 cup Tomato pieces 1 bunch coriander 3 green chillies 1” Ginger ½ tsp turmeric powder 1 tsp Cumin seeds salt to taste For Seasoning ½ tsp Mustard seeds ½ tsp Cumin seeds 3 dry red chillies Few curry leaves 1 tsp peanut oi ½ tsp Hing Method Boil bottle gourd and tomatoes in butter milk, by adding little salt. Mix besan with some water and prepare a thick batter. Grind green chillies, turmeric, coriander, ginger and cumin seeds into thick paste. Blend butter milk with the prepared besan and above paste. Add some more salt to it. Pour a tsp of oil in a pan; add mustard seeds, cumin seeds, red chillies, hing & curry leaves. Once mustard seeds and cumin seeds begin to splutter, turn off the stove. Garnish majjiga pulusu with this Seasoning....

Onion pulusu goes well with kandi pachadi and also with Fried dal (Pappu). If one likes to have Spicy Onion pulusu then do not add jaggery to it. Ingredients 2 Chopped onions (Medium sized) 2 Cups Water 2 tbsp Tamarind paste Salt as required ½ Cup jaggery (Optional) ½ tsp Turmeric 1tsp Red chilli powder For seasoning 1 tsp Mustard seeds 1 tsp Cumin seeds 1 Sliced green chilli 1 tsp Curry leaves Pinch of Hing 2 tbsps oil Method Heat the pan, add mustard seeds, cumin seeds, hing and once they begin to splutter add chopped onions, green chilli, and curry leaves Fry till onions turn little brown. Add tamarind paste and water to it. When water gets boiled, add little salt. Add jaggery, stir and cook for 5 min on low flame to get thick consistency of pulusu.

Ingredients 1 bowl butter milk 1 bunch coriander 3 green chillies ½ tsp turmeric powder 1 tsp mustard seeds salt to taste For Seasoning ½ tsp mustard seeds 3 dry red chillies 1 tsp Ajwain (Vamu) Few curry leaves (optional) 1 tsp peanut oil ½ tsp Hing Method Pour a tsp of oil in a pan; add mustard seeds, ajwain, red chillies, hing & curry leaves. Once mustard seeds and ajwain begins to splutter, turn off the stove. Keep it aside to cool. Grind green chillies, coriander and mustard seeds into thick paste. Blend butter milk with the prepared paste and add salt to it. Garnish with Seasoning. Menthi Majjiga tastes good when served with Dals.

Ingredients Toor dal 2 tbsps Water 2 cups Tamarind paste 1/4 tsp Tomatoes 2 Rasam powder 2 tsps Cilantro(Kothimeer) finely chopped Turmeric 1 tsp Salt as required For Seasoning 1 tsp mustard seeds 1 tsp cumin seeds few curry leaves Pinch methi powder(Optional) 2 tbsp oil ½ tsp Hing Method Cook toor dal with 2 cups of water and keep it aside. Boil tomatoes in water, and then add tamarind paste, salt, and turmeric. Once tomatoes become soft, add rasam powder. Now add cooked toor dal and let it boil for 5 mins. In a pan, heat 2 tbsp oil and add mustard seeds, cumin seeds, hing, methi powder (optional) and curry leaves. When mustard seeds begin to splutter, add this to Rasam. Now garnish with chopped cilantro. Serve hot with rice or can have it as a soup. Having hot pepper rasam (by adding little pepper) and ginger rasam (by adding little ginger) help for clearing soar throat, colds and coughs.