Majjiga Pulusu

Method

1. 1

   Prepare vegetables: Cut 200g vegetables — raw banana, drumstick or ash gourd into medium pieces. Parboil in salted water until just tender. Drain.

2. 2

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin, 2 green chillies and 1 tbsp rice flour with half cup yogurt to a smooth paste.

3. 3

   Whisk additional yogurt: Whisk 1 cup sour yogurt until smooth. Thin with half cup water.

4. 4

   Combine: Mix coconut paste with whisked yogurt. Add vegetables.

5. 5

   Add turmeric and salt: Add half tsp turmeric and salt. Mix well.

6. 6

   Heat on very low flame: Pour into a pan. Heat on the lowest flame stirring continuously — it must never boil or it will curdle.

7. 7

   Stir constantly: Keep stirring on very low heat for 8 minutes until heated through and slightly thickened.

8. 8

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add half tsp fenugreek seeds, 2 dried red chillies and curry leaves.

9. 9

   Pour tempering: Pour into majjiga pulusu. Stir gently.

10. 10

    Serve: Adjust salt. Majjiga pulusu is Andhra's version of buttermilk curry. Serve with rice.