I love adding bacha likura to majjiga pulusu but you can use add other veggies like bottle gourd, potato etc. Also this version includes fried dal vada which makes this dish very similar to North Indian kadhi pakoda.
About the Recipe
Yogurt and buttermilk are an important part of everyday Indian cuisine especially in South Indian cuisine. It is a perfect cooling ingredient. Yogurt is eaten plain or made into raita like this avocado raita or added to recipes like this doi dharosh. Yogurt base stews are popular in almost every region in India. Though they have different names, kadhi in the North or mor kuzhambu, majjiga pulusu, majjiga huli in the South. It is a creamy and delicious side dish for both rice and roti. Today I am sharing my mom’s famous Majjiga pulusu recipe. This is South Indian version of kadhi pakoda. But instead of using besan or chickpea flour to thicken the stew, this recipe uses soaked and ground chana & toor dal mixture. Also fried dal vada replace pakoda in this perugu charu. The best part is that the vada ingredients are the same as the masala paste. Serve with rice and enjoy!!
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make majjiga huli recipe:
Yogurt aka curd ~ use sour yogurt for the best flavor. Either homemade or store bought yogurt will work. Greek yogurt is naturally tangy and would work well in this recipe. Bachalikura or Malabar spinach ~ can be subbed with regular spinach. Mustard & cumin seeds, red dry chilies, hing and curry leaves.
Here are the ingredients needed to make the lentil mixture:
Toor and chana dal Raw rice Coriander & cumin seeds Ginger, green chilies Fresh or dried coconut
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make majjiga pulusu recipe:
Make the Spice Paste & Vada Mixture
Soak chana & toor dal and rice for about 30 minutes in warm water. Drain the water. In a blender, combine coriander & cumin seeds, ginger, green chilies and coconut. Blend to form a coarse paste. Add the drained lentils & rice, salt and blend to make a coarse mixture. Add just 1~2 tablespoons water, if needed, while grinding. Remove 1 cup of the mixture into a bowl. To the remaining mixture in the blender, add ½ cup of water and grind to a smooth paste. Set aside.
Make Majjiga Pulusu
In a small bowl, whisk yogurt along with the water to make a smooth paste with no lumps. Heat oil in a medium size saucepan on medium flame. Add mustard & cumin seeds, dry red chilies and hing. Cook till the seeds splutter, about 1 minute. Add the curry leaves and cook for 30 seconds. Add the chopped greens and turmeric. Cook till they are wilted. Add the ground paste and 1 cup of water. Mix well to avoid any lumps. Bring the mixture to a simmer, lower the heat and cook. Stir in the whisked yogurt and cook just until heated through. If you think the mixture is too thick, add water to bring to your desired consistency. Taste and adjust the seasoning.
Make Vada
Heat enough oil in a medium size pan on medium-high heat for deep frying. Test if the oil is hot enough by dropping a bit of batter. If it sizzles and comes up to the surface, it is ready to go. Take about 1 teaspoon of batter and flatten it between your fingers. Gently slide the batter into the hot oil. Fry the vada until golden brown on both sides. Depending on the size of your pan, you can fry multiple vada at a time. Remove fried vada using a slotted spoon onto a paper-towel lined plate. Repeat with the remaining batter. Serve vada either on the side or add a few to majjiga pulusu just before serving and enjoy!!
Expert Tips
Use sour yogurt for the best flavor. Either homemade or store bought yogurt will work. Greek yogurt is naturally tangy and would work well in this recipe. Feel free to add other veggies like potato, carrot, okra etc. along with the greens. Or omit the greens and use only veggies. Here are a few variations: anapakaya majjiga pulusu ~ use bottle gourd/ sorakaya/ lauki tomato majjiga pulusu bendakaya majjiga pulusu thotakura majjiga pulusu Add vada in the pulusu just before serving otherwise they will get soggy. If you don’t want to make vada, then use the following quantities to make the lentil masala paste: 1 tablespoon Chana dal 1 tablespoon Toor dal 1 teaspoon Raw Rice 1 teaspoon Coriander seeds 1 teaspoon Cumin seeds ½" Ginger piece, coarsely chopped 1~2 Green Chilies 2 teaspoons Grated Coconut, fresh or dry You can make the lentil mixture 1 day in advance. Keep in an airtight container in the fridge. Store leftover majjiga charu in the fridge for up to 2 days.
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Here are a few more Pulusu recipes that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
