Any gravy or side dish made with curd or buttermilk always tempts me. Though I love to make Mor Kuzhambu in my regular meal, sometimes if you run out of fresh coconut or not in a mood to grind the paste for mor kuzhambu, Majjiga Pulusu is the better option. Neither we need fresh coconut nor we need to grind the paste for making this yummy Pulusu. My husband taught me how to make this simple, easiest Majjiga Pulusu using the leftover sour yogurt. You can either make this Pulusu with just onions or with tomatoes, grated cucumber or any veggies of your choice. Pour this over a plate of hot rice and enjoy this with a side of some spicy potato fry.
When you are making a big meal and if you like to include a gravy item with yogurt, Majjiga Pulusu is a wonderful choice.
Ingredients
Thick Sour Yogurt/curd - 2 Cups
Water - As required
Red Onion - 1/2 cup sliced
Salt - To Taste
Coriander Leaves - To Garnish
Tadka
Turmeric Powder - 1/4 teaspoon ( Optional )
Hing / Asafoetida - 1 Dash
Mustard Seeds - 1 tsp
Cumin Seeds / Jeera - 1 tsp
Dry Red chilies - 2
Grated Ginger - 1/2 teaspoon
Green Chili - 1
Curry Leaves - 1 Small Stem
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Preparation
Take 2 cups of thick yogurt/curd in a vessel. Add some water into it and adjust the consistency as you like but try not to make it thin. Add required of salt into it. On its side, heat 2 tsp of oil in a tadka pan. Add the ingredients as mentioned under Tadka. Pour the tadka over the vessel and let it remain on the stove for 3 to 4 minutes on medium flame. Switch if off and garnish with coriander leaves. Enjoy this pulusu with hot rice.
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