Vundala majjiga pulusu
Buttermilk is one of the most simple and staple foods of Indian homes. Buttermilk is enjoyed in the form of salted or sweetened lassi. Several Indian dishes are prepared using either curd or buttermilk. A delicious recipe where the tartiness of buttermilk can be enjoyed is Majjiga pulusu. There are several variantions in Majjiga pulusu (Depending on preparation, vegetables used, etc). One such variantion is Vundala Majjiga pulusu. Vundala majjiga pulusu is buttermilk stew prepared with protein balls. This is an amazing Chittoor district(Andhra Pradesh) recipe. Protein balls are prepared with soaked pigeon peas/toor dal adding few spices. Soaked toor dal is then ground into a fine paste and later made into balls(Vundalu). These balls are cooked in buttermilk to prepare Vundala majjiga pulusu. This goes well with hot steamed rice. Here I present special delicacy Vundala majjiga pulusu to relish anytime. Njoy Cooking, Serving n Savoring!
Cuisine: Andhra, India
Curd: 1 cup
Pigeon peas/toor dal/kandi pappu: 1 small cup or two fistfuls.
Red chilli: 3 nos.
Green chilli: 1 no.
Ginger: Half inch piece
Cumin seeds: 1 tsp
Salt: As required
Turmeric: Generous pinch
Curry leaves: A sprig
Coriander leaves: Few
Ghee: 1 tsp
Mustard: Half tsp
Cumin: Half tsp
Asafoetida: A pinch
Fresh grated coconut/dry copra powder: 1 tsp.
Method of preparation:
1. Take one small cup of toor dal in a vessel.
2. Rinse once with water and soak the toor dal in enough water. Put red chillies and green chilli too.
3. Soak the dal and chillies in water for one hour.
4. Meanwhile take one cup of curd and beat the curd with a beater. Keep aside.
5. After one hour of soaking, pour the soaked toor dal water into the curd and whisk thoroughly. Add required amount of water also to get thin buttermilk. Add turmeric too.
6. Now take a mixer grinder put the soaked toor dal and chillies. Add cumin, roughly chopped half inch ginger piece and required amount of salt too.
7. Grind to a fine paste without adding water.
8. Transfer the ground paste into a vessel. Keep one tsp ground paste which is to be added to the buttermilk to get good consistency.
9. Make medium size balls from the ground toor dal paste and keep aside.
10. Now take the thin buttermilk and add one tsp of ground paste into it.
11. Mix well and allow the buttermilk to boil. Add required amount of salt too.
12. Take six balls and carefully drop them into the boiling buttermil. Don’t stir the buttermilk for five minutes.
13. Allow the balls to cook on low flame till the balls come up.
14. Transfer the cooked balls onto a plate.
15. Now drop the remaining balls into the buttermilk and do not stir.
16. Cook till the balls float. That means the balls are cooked completely.
17. Now add the previous cooked balls which are kept on the plate too.
18. Stir once carefully and cook the buttermilk with balls on low flame for two minutes.
19. Add chopped coriander leaves and curry leaves too.
20. Mix well and boil for one more minute. Switch off the flame.
21. Take small kadai and pour ghee into it.
22. Add mustard and cumin seeds. When mustard splutter add a pinch of hing and curry leaves into it. Switch off the flame.
24. Pour the tempering onto the majjiga pulusu.
25. Now in the same kadai, take one tsp of fresh grated coconut and fry for a minute.
26. Put the roasted fresh coconut onto the majjiga pulusu.
27. Now the yummy Vundala majjiga pulusu is ready. Mix thoroughly and transfer the Vundala majjiga pulusu into a serving bowl. Garnish with coriander leaves and serve hot with steamed rice.
1. I’ve prepared protein balls with pigeon pea/toor dal, instead you can prepare the balls using Bengal gram(Chana dal) too.
2. After adding Protein balls to the boiled buttermilk, do not stir the mixture for five minutes or till the balls float onto the surface.
3. Use sour curd for best results.