Sorakaya majjiga pulusu (Bottle gourd buttermilk stew)

Sorakaya majjiga pulusu (Bottle gourd buttermilk stew)

Ingredients:

Bottle gourd: 1 cup 1 inch cubes

Besan flour: 2 tbsp

Thick curd: 3 cups

Green chillies: 4

Oil for tempering: 1tbsp

Turmeric pinch

Salt as required

Grated fresh coconut: 1 tbsp

For tempering:

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Few curry leaves

Dry red chillies: 2

Method of Preparation:

1. Clean the sorakaya mukka (Bottle gourd) and cut into cubes of equal size.
2. Put a heavy bottomed vessel on stove, add three cups of water and Bottle gourd chops. Bring it to boil.
3. Cut green chillies length wise and add to the sorakaya mukkalu (Bottle gourd pieces).
4. Meanwhile beat the curd, add 2 cups water and mix well. Take the besan (gram) flour and add water slowly to make smooth paste. Add this to the beaten curd.
5. Once the sorakaya mukkalu (Bottle gourd cubes) are cooked, slowly add buttermilk to it.
6. Keep stirring continuously to avoid breaking of buttermilk .Bring it to boil for five minutes. Now add required amount of salt according to your taste.
7. In a small kadai take 1 tbsp of oil, add mustard seeds, once they pop out add cumin seeds, hing, curry leaves and red chillies.
8. Pour this onto majjiga pulusu. In the same kadai dry roast fresh coconut for a minute and add this also to majjiga pulusu.
9. Now it’s ready to serve with rice, chapathi even idly too.

   Tips:
   Variations to majjiga pulusu

• If you have time soak 2 tbsp of chana dal for 2 hours and grind with grated fresh coconut into a smooth paste . Add this paste to buttermilk before bring it to boil. Remaining procedure is same as above.
• You can add your favourite veggies like drumstick, white pumpkin, brinjal, carrot.
• While boiling majjiga pulusu you should continuously stir till it comes to the boiling point, to avoid chances of breaking butter milk.
• Desiccated coconut powder can also be used when fresh coconut is not readily available at home.