How to make delicious Majjiga Pulusu with Gangavalli or Purslane.
Ingredients
A big bunch of Purslane/ Gangavalli Kura
Yogurt or buttermilk -About 4 cups or enough quantity. I used about 2 cups of yogurt and 2 cups of buttermilk.
Handful of cilantro/coriander leaves/kottimeera
4 green chilies
1/4 tsp turmeric powder
Salt for your taste
1 tbsp of besan/gram flour/senaga pindi
A handful of fresh coconut
2 inch piece of ginger
5 black peppercorns
1-2 tbsp of oil or ghee. I used coconut oil
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
2-4 red chilies
a pinch of hing
a few curry leaves
A big bunch of Purslane/ Gangavalli Kura
Yogurt or buttermilk -About 4 cups or enough quantity. I used about 2 cups of yogurt and 2 cups of buttermilk.
Handful of cilantro/coriander leaves/kottimeera
4 green chilies
1/4 tsp turmeric powder
Salt for your taste
1 tbsp of besan/gram flour/senaga pindi
A handful of fresh coconut
2 inch piece of ginger
5 black peppercorns
1-2 tbsp of oil or ghee. I used coconut oil
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
2-4 red chilies
a pinch of hing
a few curry leaves
Preparation
Wash Purslane/Gangavalli and drain the water. Cut it into small pieces along with stems.
Cut the green chili lengthwise.
Chop cilantro finely.
Preparing yogurt mixture
Add coconut, ginger, black pepper, besan and yogurt in a blender jar. Grind them into a smooth paste. Keep it aside.
Wash Purslane/Gangavalli and drain the water. Cut it into small pieces along with stems.
Cut the green chili lengthwise.
Chop cilantro finely.
Preparing yogurt mixture
Add coconut, ginger, black pepper, besan and yogurt in a blender jar. Grind them into a smooth paste. Keep it aside.
Procedure
In a vessel take a glass of water and add finely chopped purslane, green chili, turmeric powder and a little bit of salt. Cook it until the purslane is cooked. Add finely ground yogurt mixture while stirring with the other hand. Add the buttermilk also if you have any. Let it cook on low flame for about 5 minutes.
Tempering
In a small pan take 2 tbsps of oil or ghee and heat it on low medium flame. When the oil is hot add fenugreek seeds, mustard seeds and cumin seeds. When the mustard seeds are spluttering add red chili by cutting it into small pieces. Keep stirring. Add hing and curry leaves. Switch off the flame and add this tempering to boiling pulusu. Continue boiling for 5 more minutes and switch off the flame. Add finely chopped cilantro. Serve it hot with rice or enjoy it as a soup.
Please try this recipe and give us your feedback.
In a vessel take a glass of water and add finely chopped purslane, green chili, turmeric powder and a little bit of salt. Cook it until the purslane is cooked. Add finely ground yogurt mixture while stirring with the other hand. Add the buttermilk also if you have any. Let it cook on low flame for about 5 minutes.
Tempering
In a small pan take 2 tbsps of oil or ghee and heat it on low medium flame. When the oil is hot add fenugreek seeds, mustard seeds and cumin seeds. When the mustard seeds are spluttering add red chili by cutting it into small pieces. Keep stirring. Add hing and curry leaves. Switch off the flame and add this tempering to boiling pulusu. Continue boiling for 5 more minutes and switch off the flame. Add finely chopped cilantro. Serve it hot with rice or enjoy it as a soup.
Please try this recipe and give us your feedback.
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