Majjiga pulusu (Spicy yogurt stew)

There are lots of ways to prepare majjiga pulusu. My mom’s version is cooked with (dhaniya)coriander seed-chilli paste. It is best prepared by leaving yogurt out for at least 5-6 hours so that yogurt tastes a bit sour.

Any Andhra dish is usually based on three flavors- sour, salt and hot. (sometimes also sweet)

For majjiga pulusu, yogurt gives the sour taste & coriander-chilli paste adds the hot flavor.

Ingredients:

Yogurt                                           1 cup
Besan (Chickpea flour)                 ½  cup
2 Tomatoes (cut)                           1 cup
Drumsticks (cut)                           1 cup

Bottle guard (cut)                          ½ cup

Oil (any)                                        1 tsp
Salt to taste

For Paste:

4 tbsps coriander seeds (dhaniya)

3 green chillis

1 pinch salt

3 tbsps fresh grated coconut

Spices (for seasoning/popu):

Mustard seeds (aavaalu)                 ½ tsp
Cumin seeds (jeera)                        ½ tsp
Curry leaves                                   5-6 leaves
Coriander leaves (cilantro)             few

Dry red chillis                                 2 (tear into 2 pieces)

Pinch of hing/asafetida and turmeric powder

Method:

1.       Dry roast coriander seeds in a low-medium flame for 1-2 minutes till you can smell the aroma of seeds.  Make a paste of coriander seeds, green chillis and grated coconut with salt and little water (4 tsps)

2.      Heat oil (in medium-high heat) in a cooking pot. Add mustard seeds and cumin seeds and let them splutter. Add dry red chillis, curry leaves, hing and turmeric powder and stir fry for a few seconds. Add cut vegetables and stir fry for 2-3 minutes. Add  4 cups of water and let them boil. While veggies are being boiled, take besan (chick pea flour) in a cup and add ¼ cup of water. Make it in to a smooth paste with sauce-like consistency (avoid lumps). Once veggies are near-boiled, add coriander-chilli paste and besan paste and stir continuously to avoid lumps. Add salt to taste. After vegetables have absorbed the flavor, gravy thickened and cooked, turn off the flame.

3. Beat yogurt and add it to the vegetables. Garnish with coriander leaves and serve with rice.

*Serves 4 people