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Saturday, December 10, 2016

Bangala Dumpa Majjiga Pulusu

Today's recipe is a classic, sour yogurt based stew that is quite popular through out the southern regions of India. And as it is norm in India, the name and the preparation of this dish too varies regionally. Majjiga pulusu is from the state of Andhra Pradesh and today's version comes from my MIL's Rayalaseema kitchen. This version is slightly different than my mother's preparation of majjiga pulusu and is a strongly flavored one because of the addition of cumin, coriander and ginger.

I have used potato in today's pulusu but it can be substituted with ash gourd, bottle gourd, cucumber, cabbage or okra. Majjiga pulusu in Andhra homes is typically eaten with rice and muddha pappu / plain cooked dal mixed together instead of eating with plain rice and so it would taste good if prepared on a spicier side instead of being a bland preparation. This pulusu can be served with rotis too.

Ingredients for 6 - 8 generous servings:
1 cup sour yogurt
1 big sized potato / Bangala dumpa
2 tbsp. rice
2 tbsp. split chickpeas / chana dal
2 tbsp. cilantro leaves
1 tsp. cumin seeds
1 tsp. coriander seeds (optional)
4 green chilies (or adjust depending upon the spiciness.)
1/4 cup fresh, grated coconut
1 inch piece of ginger
For tadka: 2 tsp oil, 1 tsp mustard seeds, curry leaves and a pinch of asafoetida powder
Salt to taste
1/2 tsp turmeric powder
Method:
* Soak rice and chanadal together in water for at least an hour or more and then drain and rinse. Grind the soaked rice + dal mixture along with cilantro, cumin seeds, coriander seeds, green chillies, coconut and ginger adding some yogurt.
* Peel and cube the potatoes. Cook them in a microwave, adding about 1/2 cup water.
* Whisk the yogurt in a blender or using a churner.
* Heat oil in a pan and add the mustard seeds. When they start to pop, add curry leaves and asafoetida. Then add the potato cubes along with the water used to cook, turmeric powder, ground mixture, whisked yogurt and salt. Add about 2 cups water and bring it to a rolling boil on medium flame. If the pulusu appears too thick, add some more water and continue cooking. Turn off the stove after a couple of minutes more.
* Serve with rice, plain dal and ghee.

This goes to Blogging marathon #71, under the theme 'Make a Meal'. Check here to find out what the other marathoners are cooking as part of the BM.

Comments 

11 comments:

Ritu Tangri said...

It's like curry we make in north, difference is you used rice and chana dal while we use chickpea flour. Must have tasted wondrous with coconut. Must try to see the taste difference😊

Kalyani said...

loved the flavours here, and the pics are very inviting suma ! so many varieties of majjiga pulusu / mor kozhambu across the 4 states right >?

Priya Suresh said...

Wow, this Majjiga pulusu is tempting me a lot, and that platter is super inviting.

vaishali sabnani said...

I like this curry which varies a lot from the Punjabi Kadhi. The addition of coconut must be making it very flavorful. Lovely tempting clicks.

Harini-Jaya R said...

I make majjiga pulusu using these same spices. Love the spread.

sushma said...

Looks delicious

Sapana Behl said...

The curry sounds delicious and as I love yogurt based curries this would be perfect for me.

Pavani N said...

My mom makes the exact recipe with cumin, coriander and ginger. Hmmm I'm drooling thinking of it :-) Such a classic and delicious dish.

Usha said...

Aloo in majjiga pulusu is knew to me. It looks delicious

Srivalli said...

Looks fantastic Suma..I love the entire setup and the dishes too..I have never cooked this dish maybe as there are no takers for curds based gravy..I must try it for myself sometime..

vaishali sabnani said...

Now this curry takes me back to Japan. My daughters friend who is from south made it for lunch and I simply loved it..excellent one Suma. Bookmarking.