Cabbage Majjiga Pulusu & Munagakaya Charu

Majjiga pulusu is a classical example of our ancestors' frugality and also to prove that nothing is wasted in an Indian kitchen. Known by different regional names, majjiga pulusu happens to be a beloved side dish to many and is prepared using a day old perugu (yogurt) or majjiga (buttermilk) that has gone sour. 
This popular dish happens to be my favorite one too. I have three versions of majjiga pulusu preparations, each one coming from my near and dear ones' kitchens. This particular recipe is my mother's and I must say the usage of cabbage in a majjiga pulusu preparation is also not common. Most popular choices are winter melon, cucumber and chayote.

Ingredients for 6 -8 servings:
1 cup chopped cabbage
2 cups homemade yogurt (slightly sour one works best)
Salt and turmeric powder to taste
For grinding:
One handful of rice and a handful of toordal (both soaked in water for at least an hour, for easy grinding)
2 -3 Tbsp chopped cilantro
6-8 chillies (I used Serrano peppers. If using other variety, use as many needed)
1/4 cup grated fresh coconut
A small piece of ginger (optional)
For tadka:
2 tsp oil
1 tsp mustard seeds
Few curry leaves
A pinch of asafoetida



Method:
Cook the cabbage adding a few Tbsp of water in a pressure cooker / microwave or on stovetop.
Grind all the ingredients (mentioned under 'for grinding') into a smooth paste adding a little water if needed.
Churn / beat the yogurt to get a uniform consistency as in buttermilk / majjiga.
To this churned yogurt, add the cooked cabbage (along with the water used to cook it), ground paste, turmeric powder and salt. If you feel the ground paste is spicier, add it in small quantities and check the taste. Mix thoroughly and add some water. If you ladle it, you must be able to pour it. It gets thicker when cooked and so add water accordingly.  
Turn on the stove and start cooking it on low - medium flame with constant stirring. When it comes to a rolling boil, turn down the heat and cook for a couple of minutes more.
Heat a small sauté pan and add the tadka ingredients. When mustard seeds start to splutter, turn off the stove. Add this to the cooked majjiga pulusu and stir well.
Serve with warm rice and mudda pappu (plain dal) or rotis.
Usually, majjigapulusu stays good for a couple of days even  unrefrigerated.

Munagakaya Charu:



A delightful variation of the classical charu / rasam recipe is here. Use frozen drumsticks if you have no access to fresh ones.

Ingredients for 4 servings:
1/4 cup cooked toordal (optional)
1 or 2 drumsticks cut into 2 inch pieces or 10 to 12 pieces if using precut frozen variety
1.5 Tbsp rasam powder (homemade or store-bought)
Tamarind to taste (a small lime sized one soaked in water and squeezed to get the puree)
Salt to taste
A pinch of turmeric powder
1 Tbsp of minced cilantro
For tadka: 1 - 2 tsp of ghee / oil, a pinch of asafoetida powder, few curry leaves, 1 tsp each - mustard seeds & cumin seeds

Method:
Cook the drumstick pieces in a pressure cooker or on stovetop till done.
Mash the toordal with the back of a ladle.
Add tamarind, salt, rasam powder, turmeric powder, cilantro and about 1 to 1.5 cups of water to the dal and drumsticks. Bring it to a rolling boil.
Heat ghee / oil in a small sauté pan and add the tadka ingredients. Toast them and turn off the stove. Add this tadka to the boiling charu/rasam and turn off the stove.

They are going to be a part of my 'Indian Side dishes other than  Subzi / Dals' event.

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