Majjiga Pulusu

Ingredients

• - buttermilk curry
• - Oil or ghee as required
• - Spices or sweetener as required
• - Salt to taste

Method

1. Prepare vegetables: Cut 200g vegetables — raw banana, drumstick or ash gourd into medium pieces. Parboil in salted water until just tender. Drain.
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. Whisk additional yogurt: Whisk 1 cup sour yogurt until smooth. Thin with half cup water.
4. Combine: Mix coconut paste with whisked yogurt. Add vegetables.
5. Add turmeric and salt: Add half tsp turmeric and salt. Mix well.
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. Stir constantly: Keep stirring on very low heat for 8 minutes until heated through and slightly thickened.
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. Pour tempering: Pour into majjiga pulusu. Stir gently.
10. Serve: Adjust salt. Majjiga pulusu is Andhra's version of buttermilk curry. Serve with rice.