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Prathima Shivraj, Banglore, Karnataka, India
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Monday, 25 April 2011

Majjiga Pulusu/Curd Stew

Monday, 25 April 2011


Ingredients:
Curd - 1 cup
Water - 1/2 cup
Oil - 2 teaspoons
Mustard Seeds - 1 teaspoon
Split Black Gram Dal - 1/2 teaspoon
Jeera - 1 teaspoon
Curry Leaves - 4
Ginger - 20 gms
Green Chillies - 3
Oakra/Bindi - 10 (Cut into evenly sized)
Raw Mango - 1 (Optional) - But adds good flavor
Turmeric Powder - 1/2 teaspoon
Besan - 2 tablespoons

Bajji/Fritters Ingredients:
Besan - 1/4 cup
Rice Flour - 1 teaspoon
Water - 
Salt - 1 teaspoon
Jeera - 1 teaspoon
Cooking Soda - a pinch
Red Chilli Powder - 1 teaspoon
Oil - For Deep Frying

Method:
  • Mix well two flours, soda, salt, red chilli powder, jeera and add enough water and mix well that it forms a thick batter, similar to idli batter.  
  • Heat enough oil for deep frying in a deep frying vessel. It should be piping hot, reduce flame to medium and use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides, Keep a side.
  • Heat oil in a kadai, Add mustard seeds, let it splutters, then add split black gram dal, jeera, curry leaves and saute till dal turns red.
  • Add Oakra/Bindi, saute till it turns light brown, then add paste of ginger, green chillies, add chopped raw mango, add little amount of water, saute till vegetables cooked evenly.
  • Mix curd with water to make thick butter milk and add this to kadai, add salt, saute for 2 minutes.
  • Mix besan flour with 3 tablespoons of butter milk and add this to kadai, cook till the buttermilk turns like thick gravy.
  • Remove from heat, add fritters and mix well.
  • Serve as a side dish with hot rice.

3 comments:

Priya Sreeram said...

good one!

Nandini said...

Wow! Love this stew. Perfect for this weather.

Deepa Adiga said...

After much search on net , got your reciepe..tried without fritters. ..my husband loved it..thanks a ton for sharing ♡♡

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