¾cupChopped Water Amaranth Leaves / Dwarf copperleaf / Ponnanganni
Salt to taste
2tbspGrated Fresh Coconut
2-3Green Chillies or as needed
A big pinch of Fenugreek Seeds
A pinch of Hing
1Dried Red Chilli
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.
It is a delicately spiced recipe. Adjust the spice levels according to your taste.
Ponnaganti Majjiga Pulusu https://www.blendwithspices.com/ponnaganti-majjiga-pulusu-recipe/ March 21, 2014