మజ్జిగ పులుసు was one of my favorite childhood dishes. This is a great way of adding vegetables to the traditional butter milk dish. Tastes yum and has the goodness of both vegetables(Vitamins and minerals) and dairy (Protein and calcium). It is a nice combination of tanginess and spiciness.
Ingredients:
2 Yellow cucumber(దోసకాయ) peeled and cut into inch long pieces
2 Taro root (చేమ దుంప )peeled and cut into 1/4 inch thick circles
1 Potato peeled and cut into medium sized pieces
6 Bhendi cut into 1 inch long pieces
1 Long Brinjal cut into 1 inch long pieces
1/2 Raw banana (అరటి కాయ) peeled and cut into 1 inch long pieces
1 cup spinach or బచ్చలి కూర cut into pieces
1 1/2 inch piece of ginger
3 green chillies
50 gms coriander seeds
2tbsp Besan (సెనగ పిండి)
3 cups of thick curds
2 cups water
6 curry leaves
1/2 tsp mustard seeds
1/2 tsp fenugreek/menthi seeds
1/2 tsp Cumin seeds
A pinch of Hing
2 red chillies
1/4 cup of coriander cut into pieces
Salt
1tsp oil
Procedure:
1. Heat oil in a vessel, add mustard seeds, when they start to spurt, add cumin seeds, fenugreek seeds, red
chillies, hing and curry leaves
2. Add all the cut vegetables, add enough salt for vegetables and let them cook on medium flame until they
are almost cooked, add spinach.
3. Grind ginger, green chillies, and coriander seeds with a 1/4 cup of curds, add this to the vessel.
4. blend rest of the curds with besan and 2 cups of water, salt and add to the vessel
5. Cook further on slow flame untill all vegetables are cooked well. Stir continously.
6. Add coriander and serve hot with hot rice or chapatis
