This is a very famous dish in Andhra.It is a delicious and healthy combination of vegetables and yogurt.This dish has a unique flavor.One of my very favorite traditional dishes.This is one of the speciality dishes of my grandmother and my mother.In this recipe we use different vegetables in combination with yogurt and lentil paste.This was one of the favorite dishes that my Dad used to enjoy.A very healthy dish that goes well with hot rice and rotis.Can be enjoyed as a side for idly and dosa too.
Let us see how this delicious recipe is made-----------
Main Ingredients :
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Eggplant..............................2cups(cubed)
Tindora...............................1cup(cut lengthwise)
Bottle Gourd.......................2cups(cubed)
Snake Gourd......................1cup(frozen)
Malabar Spinach ...............2cups(chopped)
DrumStick.........................10pieces(frozen)
Buttermilk..........................6cups(must be very thick)
Spice Blend For Grinding :
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Chana Daal..........................1tbsp(soaked for 15min)
Raw Rice.............................2tsp(soaked for 15min)
Ginger..................................2inch
Green Chilly.........................2(or more if you like spicy)
Coriander Seeds..................2tbsp(can add more or less)
Grated Coconut...................1/4cup(can add more or less)
Seasoning Ingredients :
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Canola Oil................................2tsp
Ghee........................................2tsp
Cumin Seeds............................1tsp
Mustard Seeds.........................1tsp
Methi Seeds.............................few
Dry Red Chilly.........................2
Asafoetida...............................1/8tsp
Salt.........................................to taste
Garnish :
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Curry Leaves...........................1sprig
Cilantro....................................few leaves
Preparation :
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Rinse all the vegetables and cut them in desired sizes.Place a pan on the stove on medium high heat and add all the veggies to it and boil them with little water.Add salt and turmeric while boiling these veggies.Cook them covered till they are half cooked.Meanwhile soak chanadal and rice for 15 minutes.
While the vegetables are cooking and the chanadal and rice are nicely soaked for 15 minutes let us blend the spices needed for this majjigapulusu.
Take all the ingredients mentioned under to grind into a blender and make a nice paste.
Add the ground paste to the buttermilk and mix well.(We need to add the paste to the buttermilk so that when you pour the buttermilk into the boiling veggies buttermilk will not curdle).Now pour the buttermilk blended with the paste, into the boiling vegetables and mix well.
Add salt(we already added some while cooking the veggies) as needed and let the vegetables cook well in the seasoned buttermilk.Once the aroma of the blended spices starts to give out add curry leaves and cilantro.
Finally take ghee and oil in a pan and add mustard,cumin,red chilly and asafoetida.Once they start to splutter add the seasoning to the majjigapulusu/kadhi .
Delicious Majjigapulusu/Vegetables Cooked in Yogurt/Kadhi is ready to be served.It can be eaten as is too.This tastes very good when eaten the next day.
Note :
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1) Three main ingredients that flavor this dish are Okra, BachaliKura and Coriander Seeds.
2) Malabar spinach(Bacahali kura) gives it more special taste.If you don't get this greens you can substitute regular spinach too.
3) Coriander Seeds add the special flavor to the dish.(Make sure that you use these in the paste don't skip).
4) Make sure you add the ground paste to the buttermilk and then pour the buttermilk into the boiling veggies,if not the buttermilk will curdle.
4) Do not add tomato,potato or plantain to this stew or majjigapulusu.
This goes to I Love my Dad event hosted by Jay.
