Majjiga Pulusu

Majjiga Pulusu or Kadi

Ingredients:

Thick buttermilk-2 cups
Chopped green chilli-1
Chopped onion-1

A bit of ginger
Dry red chilli-1
Curry leaves-few
Seasoning ingredients-1 tablespoon (mustard seeds, cumin seeds, urad dal, chenna dal, fenugreek seeds)
Fenugreek leaves either fresh or dry-1 teaspoon (I used dry leaves)
Tamarind pulp-1 teaspoon
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Oil-1 tablespoon

Method:

1. Heat the oil in a vessel and add dry chilli pieces and seasoning ingredients.

2. Let them splutter and add curry leaves, fenugreek or methi leaves, crushed ginger, onions and green chilli.

3. Fry them for two minutes and pour the buttermilk and add the turmeric powder, salt and tamarind pulp.

4. Boil for two minutes on medium flame.

5. Serve with plain rice or kichidi.

Note: Tamarind pulp prevents the buttermilk from curdling.

Mixed Vegetable Curry

Ingredients:

Peeled and diced potatoes- 1 cup
Diced carrots-2
Tomatoes-2
Fresh peas-1/4 cup
Green chillies – 4
One finely chopped onion
Salt-1 tablespoon
Chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Curry leaves-few (optional)
Coriander and cumin powder-2 tablespoons
Chopped coriander-1 tablespoon
Garam masala powder-1 tablespoon
Ginger-garlic paste-1 teaspoon
Oil-2 tablespoons



Method:

1. Heat oil in a pan and fry the chopped onion and green chilli until they become transparent.

2. Add turmeric powder, coriander and cumin powders, ginger-garlic paste and sauté for a while.

3. Now add curry leaves and mixed vegetables, chilli powder, salt and a cup of water.

4. Cook them for 8-10 minutes on medium flame. Add the garam masala powder.

5. Turn off the stove and garnish with the chopped coriander leaves. Serve hot with chapathis or rice.

Note: You can mix any other vegetables of your choice.