This is a very rare recipe mostly home to Andhra Pradesh. It is a kind of soup prepared with sour yogurt and chickpea flour adding vegetables. A different version without vegetables prepared by Punjabis, Rajasthanis and Hindi people is known as kadhi.
The vegetables added are mostly bottle gourd, tomato, lady’s finger (bhindi), brinjal, spinach, etc. These are popular vegetables added to majjiga pulusu recipe.
It is very easy to prepare this “majjiga pulusu” or “kadhi”.
Take any vegetable from above list and cut into large pieces. You can add 2, 3 varieties of vegetables also for delicious taste. Mostly people add tomato with one more vegetable, but not with spinach.
Then cook these pieces along with some green chillies in a diluted tamarind juice till they cook soft.
Meanwhile prepare the yogurt, chickpea flour mix. For this, you need to use sour yogurt diluted by adding water. Mix one tablespoon of chickpea flour into the yogurt for serving to 4 people.
Then, grind some mustard seeds adding little bit of water to make a thick paste.
Add this paste into the yogurt mix.
Now, add the cooked vegetables into this yogurt mix. Add salt, turmeric powder for good colour and some coriander leaves.
Then, cook this mixture again for some minutes (5 minutes or so) on medium flame till it boils and begins to rise above before spilling out. Now, remove it from flame.
Top it with some mustard seeds and asafoetida powder fried in a little bit of oil.
Now, your majjiga pulusu recipe is ready for serve.
You can eat it with rice or with rotis or you may swallow it with a spoon in a bowl without any main dish.
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