మజ్జిగ పులుసు: Majjiga Pulusu- Buttermilk soup stew with vegetables

INGREDIENTS:

1. Yogurt.....................2 cups

2. Bottle Gourd..............................1/2 piece

3. Drumstic........................................2

4. Salt.........................................as required

5. Turmeric.....................................1/4 t sp.

6. Red Chilly......................................1

7. Few Curry leaves...........................few.

8. Cilantro.......................................for garnishing.

FOR MASALA :

1. Bengal Gram Dal.................................2 t sp.

2. Rice Grains............................................1 t sp.

3. Coriander Seeds....................................1 t sp.

4. Cumin Seeds...........................................1 t sp.

5. Mustard Seeds.........................................2 t s

6. Red Chilly..................................................2 or 3

7. Fresh Coconut.............................................3 tbl sp.

8. Green chilly...............................................4 or 5.

9. Garlic...........................................................3 cloves.

10. Ginger piece.

METHOD: 

1. Cut veg. into medium size pieces. cut drumstics into 3'' long.

2. Cook them with little salt. keep aside.

3. Soak 1 to 6 all masala items in minimum water for one hr.

4. Take yogurt in a big vessel, put 2 cups of water and make butter milk using beater. See the consistency not too thin nor too thick. After masala added and coked it gets thick any way. you must keep this in mind. So you can do according your liking.

5. Grind the soaked items adding 7 to 10 items also. It should be very smooth.

6. Now mix this ground paste into the butter milk. Again churn it nicely.There must not be any lumps.

7. Keeping it on medium heat, Boil it slowly, stirring continuously in the beginning. Other wise it gets curdled. later you must do in intervals because it suddenly comes up, and over flows. that should be taken care of. Add salt as per taste.

8. Now add veg. which was cooked and kept ready.

9. Bring one or two Boils. take out off the stove, because Curd should not be heated long.

10. For seasoning, keep small pan, put 1 t sp. ghee. when it is hot add cut red chilly pieces also 

curry leaves. Pour this hot one in the ready Majjiga Pulusu.

Note: When we use Garlic , no need of putting Asafoetida in the seasoning.

సొరకాయ మజ్జిగ పులుసు: Sorakaaya majjiga pulusu- Bottle gourd yogurt gravy

Ingredients
2 cups bottle gourd(sorakaya/kaddu) diced into pieces
1 cup Yogurt
2 cups water
1 tbsp chana dal/senaga pappu
t tsp cumin seeds/jeera
1 tbsp fresh kobbari/grated coconut
2 chillies
1 inch ginger
1/4 tsp turmeric
cilantro

Tadka/Seasoning/Thiragamatha
1 tsp mustard seeds/aavalu
1 tsp cumin seeds/jeera
pinch of hing/inguva
curry leaves/karivepaku
1 tsp oil

Preparation/ Thayarucheyatam
1. Soak chana dal for 1 hour and grind them along with ginger,grated coconut,green chillies by adding liitle amount of water to make a fine paste.
2. Add 1 cup water and boil the bottle gourd pieces.
3. Mix 1 cup of water to 1 cup of yogurt and beat well.
4. Add the ground paste,turmeric ,boiled bottlegourd pieces to majjiga/buttermilk and mix well.
5. Transfer buttermilk mixture into a deep pan and cook on low flame. Add salt and mix well.
6. Heat 1 tsp of oil in a pan, add mustard seeds,once they splutter add cumin seeds, hing, curry leaves and remove from fire and pour into the majjiga pulusu
7. Garnish with cilantro

Variations: Instead of bottle gourd/sorakaaya you can use pumpkin/gummadikaaya or drumstick/munakkayaa or seema vankaaya.