Majjiga Pulusu / Mor Kuzhambu

 

Long Long back say 5 yrs ago I was gearing up in moving to Korea with my husband. In the process of getting a visa & all I stayed back in India for couple of months.On one of his trips my husband asked me to learn making " Majjiga Pulusu " stressing on that he likes it a lot.. Oh I just can't believe how many times I flopped (In his view).At last I managed to satisfy his taste buds with my recipe that's a different story.    

I have tasted various recipes of the same dish.My mom makes as I mentioned below with added potato cubes to it (which I ignored).But my MIL's version is quite interesting she adds steamed dal dumplings to it. I will try to post it here some time.I ignored veggies as I added lots of coconut to the dish. Coconut gives richness & flavor to this dish. 

This week I'm paired with Divya of Divya Z Easy Recipes and I chose to make Mor Kuzhambu for this blog hop.

Ingredients

2 Cups thick curd  

2 Cups water

Salt 

For Grinding

Channa dal ( Soak for atleast 1 hr)

Small piece of ginger

1Tbs coriander seeds

1 Tbs jeera

3 Green chilli's

1 Cup grated coconut 

1/2 tsp turmeric

Seasoning

1 Tsp mustard 

1 Tsp jeera 

2 Tbs oil

2 Red chilli 

Pinch of Hing

Curry leaves for garnish 

Grind all the "grinding" ingredients to a smooth paste.

Take a vessel add curd,water,salt & ground mixture. Mix them well.

Heat the vessel & bring the butter milk mixture to boil & switch it off. 

Heat a pan with oil. Add mustards, jeera & red chilli's. Once the mustard starts jumping add hing & curry leaves to it. Switch off heat & add seasoning to butter milk.

Note:

1. You can use butter milk in place of curd.

2. Adding onions, carrots & malbar spinach will bring more flavor to the dish. 

3. Don't boil butter milk for too long. Butter milk will break in to pieces. 

   A pic to njoy..