Majjiga pulusu

(Posted on behalf of author Raji)

For the paste:
Chana Dal - 3tbsp
Toor dal - 1tbsp
Raw rice - 1tsp
Grated coconut - 1tbsp (fresh or dry)
Ginger - 1/4" piece
Green chilies - 3-4
Coriander seeds - 1tsp

For popu:
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chilies - 2
Hing - pinch
Curry leaves - 6
methi seeds-1/4 tsp
Procedure:

To make the paste: Soak rice, chana and toor dal for about 30 minutes in warm water. Grind them along with all the other ingredients into a smooth paste with water.

To make the pulusu: Boil any vegetables(potatoes and carrots or beans or sorakaya or bendakaya or vankaya or gray gummadikaya ) with turmeric and salt in about 1 cup of water.
Mean while whisk the yogurt with out any lumps and make thick majjiga out of it.

When these veggies are slightly tender,add the paste, salt (to taste) and turmeric and the majjiga to the boiled veggies. Reduce the heat to medium low and cook for about 10 minutes. If you think the mixture is too thick, add water to bring to your desired consistency.

turn off the majjiga pulusu and add the popu(seasoning).

* bendakaya has to be fried little bit in the oil before adding it to the pulusu

* vankaya has to be roasted before adding it to the pulusu

*instead of veggies we can make steamed dumplings of paste made from chanadal,toordal,greenchilli,redchilli by grinding coarsely.