Majjiga pulusu is a Telugu word that translates to "Buttermilk based soup". This is made with diluted homogenized yoghurt and is a very comforting dish that is usually served with Rice or Chapathi. It is so rich and wholesome that it can even be consumed by itself as a soup. It is also served with vadas or bhajjis soaked in it for more fancier and elaborate versions. This can be prepared with a vatriety of cut vegetables including onions, tomatoes, okra, eggplant, drumsticks, gourds, greens etc. It is also made in North Indian cuisine using different and specific spices and is called kadi in Hindi. Here is my simple and quick Andhra version using onions, tomatoes and okra. Enjoy!
1 onion cut to cubes
2 small tomatoes
1 tbsp ginger paste
Salt to taste
1 tsp red pepper powder (optional)
2 tbsp besan (chick pea flour) and ½ cup water
2 tbsp oil
1 tsp zeera
1 tsp mustard seeds
1 tsp urad daal
In a large bowl heat oil for tempering. Add the ingredients in order mentioned with turmeric at the end so it doesn’t blacken. When the seeds start to splutter add the ginger paste, stir and follow with the green chillies and onions. Saute for 2-3 min. Now add the cut okra and cook until tendet (about 3-4 min) Now add the tomatoes and cook for a couple of min until soft.
While the tomatoes are cooking combine the besan with water and mix to avoid any lumps.
Now add the diluted buttermilk and mix on simmer, as you see the buttermilk separating add to it the besan dispersed in water and mix well. This will make the whole broth stick together and helps thicken the soup. If you desire the soup to be thicker or more dilute adjust the amount of besan to your choice. Add the salt and red pepper powder if you like it hotter. Let cook until the soup starts to boil and sprinkle some hing on top and mix. Take off the flame. Garnish with curry leaves and cilantro and Majjiga pulusu is ready to serve.