Majjiga pulusu

Majjiga pulusu

Ingredients:

Sorakaya- 1/2 cup medium cubes
Carrot - 1/4 cup
Spinach - 1/2 cup, chopped
Bachali Kura - 1/2 cup, chopped
Yogurt - 1 cup (sour yogurt is preferred)
Tomatoes - 1/2 cup
okra - 1/4 cup

For the paste:

Chana Dal - 1tbsp
Raw rice - 1tsp
Grated coconut - 2tbsp (fresh or dry)
Ginger - 1/4" piece
Green chilies - 3-4
Coriander seeds - 1tsp
Cumin seeds - 1tsp

For popu:

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chilies - 2
Hing - pinch
Curry leaves - 6

Method:

• To make the paste: Soak rice, chana dal for about 30 minutes in warm water. Grind them along with all the other ingredients into a smooth paste with water.
• To make the pulusu: Boil sorakaya and carrots with turmeric and salt in about 1 cup of water. When these veggies are slightly tender, after about 10 minutes, add the chopped greens and boil till they wilt.
• Meanwhile whisk yogurt into smooth consistency with no lumps.
• Add the paste, yogurt, salt (to taste) and turmeric to the boiled veggies. Reduce the heat to medium low and cook for about 10 minutes. If you think the mixture is too thick, add water to bring to your desired consistency.
• Remove from heat when it comes to a slow simmer and do the popu. Heat 1 tsp ghee in a small pan, add the popu ingredients and when they splutter, add to the majjiga.
• Garnish with coriander and Serve with rice