Ponnaganti Aaku Majjiga Pulusu Recipe – Healthy, simple and comforting andhra style side dish for rice.
What is Majjiga Pulusu?
Majjiga Pulusu is a traditional Andhra style sweet and stew made with buttermilk, vegetables and spices. It is nothing but vegetables cooked in buttermilk along with freshly ground spices paste. It is so much similar to the Kadhi or Mor Kolambu where the base of the stew is buttermilk. Traditionally, a wide range of vegetables are used in the majjiga pulusu but I have used Ponnaganti leaves or Water Amaranth Leaves in the place of vegetables.
Ponnaganti Majjiga Pulusu is a new variation of the classic recipe and I have followed the authentic recipe by soaking and grinding the spices.
What is Ponnaganti Aaku?
It is called water amaranth leaves in english, gudari saag in hindi, Ponnanganni keerai in tamil and honagone soppu kannada.
How to prevent cuddling of buttermilk?
- To avoid cuddling, make sure you combine both buttermilk and ground masala paste together before heating.
- Do not boil it on a high flame.
Can I use fresh curd?
You can use fresh curd or yogurt but the taste won’t be the same. To make the buttermilk, just whisk together yogurt and some water.
It is typically eaten with hot steamed rice with some papads.
Few More Recipes like this:
- Gummadikaya Pindi Miriyam
- Kakarakaya Pulusu
- Vellarikka Pulissery
- Thotakura Sambar
- Gongura Pulusu Kura
- Bobbarla Sambar
- Dosakaya Pulusu
- Menthikura Sambar
- Vankaya Gujju Pulusu
How to Make Ponnaganti Majjiga Pulusu Recipe below:
Ponnaganti Majjiga Pulusu
- ¾ cup Chopped Water Amaranth Leaves / Dwarf copperleaf / Ponnanganni
- 1 ½ cup Buttermilk
- ¼ tsp Turmeric Powder
- 1 Onion
- 2 tsp Oil
- Salt to taste
- 1 tsp Coriander Seeds
- 1 tsp Toor Dal
- 1 tsp Chana Dal
- 1 tsp Raw Rice
- 2 tbsp Grated Fresh Coconut
- ½ tsp Cumin Seeds
- 2-3 Green Chillies or as needed
- ½ inch piece Ginger
- ¼ tsp Mustard Seeds
- ¼ tsp Cumin Seeds
- A big pinch of Fenugreek Seeds
- A pinch of Hing
- 1 Dried Red Chilli
- 1 tsp Oil
- Soak the coriander seeds, chana dal, rice, toor dal and cumin in water for an hour. Then grind the green chillies, ginger, coconut and soaked ingredients to a paste and set aside.
- Heat 2 teaspoons of oil in a pan. Add and fry the chopped onion until light brown color. Add the chopped water amaranth leaves to it. Sprinkle little water and cover with a lid. Let it cook completely.
- Combine the buttermilk, turmeric, salt and ground paste in a bowl and boil on a low-medium flame for 8 – 10 minutes.
- Add water to adjust the consistency.
- Now add the sauteed onions and leaves to the buttermilk mixture and mix.
- Let it boil for a few minutes and turn off the flame.
- Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, cumin seeds and fenugreek seeds and allow them splutter. Add the hing and red chilli and stir for a couple of seconds. Pour this over the prepared buttermilk mixture and combine.
- Serve hot with rice.