Lunch
Aava Pettina Majjiga Pulusu Recipe - Andhra Style Mor Kuzhambu Made Easy
Learn how to prepare Aava Pettina Majjiga Pulusu Recipe - Andhra Style Mor Kuzhambu Made Easy with this simple recipe. Perfect for Lunch and ideal for Andhra lovers....
⏱️
20 Min Prep
🔥
15 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
- 1 cup Curd (Dahi / Yogurt) - whisked
- 1 cup Water
- 4 Baby Potatoes - boiled and peeled
- 1 Carrot (Gajjar) - diced
- 1/2 cup Bottle gourd (lauki)
- 1 Tomato - quartered
- Salt - to taste
- 1 Green Chilli - slit
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- 2 sprig Curry leaves
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1 teaspoon Sesame seeds (Til seeds)
- 1 teaspoon Rice
- 2 1/2 teaspoons Mustard seeds
- 1/2 tablespoon Fresh coconut - chopped into pieces
- 1/2 cup Hot water
- 1/2 teaspoon Sunflower Oil
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds) - a few
- Asafoetida (hing) - a pinch
Instructions
1
To begin making Aava Pettina Majjiga Pulusu method, soak Chana Dal, Sesame Seeds, Raw Rice, Mustard Seeds and raw Coconut in a cup of burning liquid for 20 mins.This is soaked in burning liquid so that the items required get soft and gets effortless to grind the Aava paste (mustard paste).Once the items required are soft, grind them all together in a mixer to a even paste and set the aava paste aside. Into a pressure cooker, introduce a cup of liquid, seasoning and turmeric ground mix, potato, carrots, bottle gourd, tomatoes, slit green chilli, curry leaves and pressure prepare for 3 whistles.
2
Turn off the burning up and allow the pressure to release naturally. In another pot, on a low burning up introduce the cup of whisked curd, half a cup of liquid, the Aava paste, a pinch of Asafoetida and bring to bubble.
3
Turn off the burning up. Do not introduce seasoning to the curd mixture when it is boiling, the mixture will curdle.
4
introduce seasoning only after adding the vegetables.After all the vegetables are cooked, introduce them to the curd mixture along with the liquid.
5
toss together well and bubble gently the Aava Pettina Majjiga Pulusu for 3 to 4 mins.
6
introduce more seasoning if required. In a tadka pot, introduce a teaspoon of fat.
7
Once the fat is burning, introduce mustard seeds, fenugreek seeds (do not introduce too many, just 4 to 7 seeds would suffice) and asafoetida.Once the mustard seeds stops crackling, turn off the flame and transfer this over the prepared Aava Pettina Majjiga Pulusu.
8
toss together well and serveServe Andhra Style Aava Pettina Majjiga Pulusu along with Steamed Rice, Palak Pappu, Muttaikose Poriyal for a wholesome lunch or dinner.
Recipe Information
Cuisine
Andhra
Andhra
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
35 mins
35 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
15 minsTotal Time
35 minsMaster Chef
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