Majjiga Pulusu/Mor Kuzhambu

Dear Foodies,


After a very long time I am posting a recipe from my mom. She sent me a few recipes with pictures quiet a few months back, but I never got around to putting it up. She had made Aratipoola pappu podi ( also known as patoli or usili) and majjiga pulusu for lunch at home. I was going to put in both of them in this post but realized there was a lot more I wanted to write about the plantain flowers, so thats again going to be a post some time hopefully in the near future !! For today I'll be serving some cool and extremely comforting pulusu made with buttermilk.

This one is called 'majjiga(buttermilk) pulusu' in Telugu and 'Mor Kozhambu' in Tamil. It is similar to the North Indian 'Kadi'. You can add veggies like okra, brinjal, white pumpkin or bottle gourd or some spinach or collard greens to it, or when your fridge is empty you can add lil fried besan bajji's or steamed chana dal-toor dal dumplings. I generally end up making this when we have loads of buttermilk nearing its expiry date !! hehe

Ingredients:

• 3 cups - Buttermilk

• 1/2 cup - Coconut (freshly grated/dessicated)

• 2 tsp - Chana dal

• 1 tsp - Toor dal

• 2 tsp - Rice

• 2-3 nos - Green chillies/dry red ones if thats all you have !

• 1 tsp - Cumin seeds

• Pinch of turmeric (optional)
• Salt to taste.
• 1 tsp -Coconut oil
• 1 tsp - Mustard seeds
  
• A sprig of curry leaves and coriander leaves for garnish.

Procedure:

1. Soak the chana dal, toor dal and rice in some warm water for 15-20 mins. I generally toss in the dessicated coconut, cumin seeds and the chillies in the water too, just to make it easier to grind in my very delicate blender.
2. Heat some oil in a pan and saute the veggies and reserve or blanch some spinach or collard greens.
3. Grind the soaked ingredients to a coarse paste by adding sufficient water.
4. Add this to the buttermilk along with some salt and the veggies or greens or the steamed dal dumplings/besan bajjis and heat the whole thing on medium heat.
5. Don't let it boil, but just until it raises up and then turn off the heat.
6. Season it by spluttering some mustard seeds, and curry leaves in coconut oil.
   

Sit back and enjoy every morsel of rice had along with this extremely delightful and soothing dish !! Pair it with this for a absolutely wonderful combo and you can use the same steamed dal as dumplings for the pulusu :-)

Steamed, coarsely pulsed chana dal, toor dal and red chilli dumplings. recipe??