DHANIYA-MAJJIGA PULUSU

DHANIYA-MAJJIGA PULUSU

Dhaniyala majjiga pulusu is a soft dish,we use dhaniyala rasam in the end..Ava pettina majjiga pulusu is yummy and strong and not suitable for acedic patients,as it causes burning sensation.But this variety of majjiga pulusu is a soft one,which goes with elders and children also..

Materials:

Butter milk 6 cups

Salt

Besan powder 3 to 4 tbsp

Green chillies 6 nos.slits

Curry leaves

Kothmeer leaves

Chopped bottle gourd pieces 1 cup

Bottle gourd peeled and chopped in to

small pieces.

Bhendi pieces 1 cup



Seasoning:

Oil 2 tbsp

Mustardseeds 1/2  tsp

Jeera1/2 tsp

Red chillies 4 nos.slits

For dhaniya:

Place 3to 4  tbsps of dhaniya in small wet grinder,

add 1/2 cup of water and blend /grind

thoroughly, into juice,

a very thin consistancy.Keep aside.

Method:

Place a pan on the stove add oil to it.

After the oil is heated add red chilli slits,mustard

and jeera,let them splutter. Then add green chilli

slits,curry leaves,and chopped bottle gourd pieces

and bhendi pieces.Now pour 1 1/2  cups of water

and cook them in a low flame,until they are soft..

In the meanwhile,mix besan powder in the butter milk,

and now pour the butter milk in to the pan ,in

which the chopped pieces are boiling.Add salt ,and

let them boil in low flame.It will take more than

20 min to boil ..If the flame is on high the butter milk

will spill over.Swich off after it is boiled and thickened..

Then immediately strain the dhaniya juice in to the majjiga

pulusu,mix well.Add kothmeer and transfer in to a bowl.

It will be settled and yummy to eat with hot rice after

half an hour..