MAJIGA PULUSU(ADDING VEGETABLES/PAKORAS/MEADU WADA

MAJIGA PULUSU

INGREDIENTS

Curd – ½ ltr,

Chana dal – 2 tsp,

Tur dal – ½ tsp,

Rice – 1 tsp,

Fresh coconut – ½ cup,

Green chili – 6,

Ginger – 1 tsp,

Onion – 1 – sliced lengthwise,

Tomato – 1 – cut into 4,

Lady fingers – 6 – cleaned and cut into 2,

Drum sticks – cut into finger length,

Bottle gourd – cut into finger length – 6-7 pieces,

Curry leaves – 2 stems,

Coriander chopped – 4 spoons,

Turmeric powder – ¼ tsp,

Salt as per taste,

Oil – 2 tsp,

FOR PAKORAS:

Gram powder/besan – 1 cup,

Onion -2 – sliced lengthwise,

Salt as per taste,

Turmeric powder – a pinch,

Red chili powder – 1 tsp,



METHOD:

Make a tough batter of onions, red chili powder, salt and besan along with some water to make a tough batter

Heat oil to deep fry the pakoras in a kadai and drop the batter in form of pakoras into the hot oil and fry them golden brown and keep them aside.

TO MAKE MEDU WADA:

INGREDIENTS:

Whole urad dal – ½ kg,

Salt as per taste,









METHOD:

Soak urad dal for 7-8 hrs and grind it smoothly without adding water and mix salt to it.

Leave the batter for ½ hr and then heat oil for deep frying in a kadai and make wada out of the batter by wetting your palm and take a marble size ball of the urad dal batter and spread it to make a round shape on your palm,

Make a whole in the centre of the flattened batter in your palm and slowly drop this shape of wada into the heated oil,

Fry it to golden brown from both sides and take it on a tissue,



METHOD TO MAKE PULUSU:


Soak chana dal, rice and tur dal together for ½ hr



Grind the soaked dal and rice along with coconut, chili, ginger with some water to form a smooth paste,

Whisk the curd in the bowl adding the grinded paste and salt along with turmeric powder to it

Mix it well,

Heat 2 tsp of oil in a thick bottomed vessel, and when the oil is heated add the sliced onion and sauté it till they become transuclent now add the chopped tomato pieces and fry till they become soft,

Now add the vegetable pieces and some salt to it and add ½ cup of water to cook the vegetables,

When the vegetables are done add curry leaves and the curd pulusu to it and mix well and cook on a very slow flame

Cook the majiga pulusu till you see bubbles in the pulusu and immediately turn off the flame and garnish it with coriander and curry leaves,


Serve hot with white rice, very light on tummy and tasty too,

For making pakora majiga pulusu instead of vegetables cook the pulusu in the same above manner then before serving add the fried pakoras to the majiga pulusu and serve it,

You can add maedu wada to the majiga pulusu instead of vegetables or pakoras just the similar way, cook the majiga pulusu and just before serving add wadas,

Try this puthalapattu delicacy which I learned it from my mother in law Mrs.SUJATHA, and she from her mother in law its again a ancestral recipe, you will definetly like it.