How to make ponnaganti majjiga pulusu recipe. An easy and healthy Andhra style stew using buttermilk, water amaranth leaves or ponnaganti and spices. Comforting side dish for rice.
¾cupChopped Water Amaranth Leaves / Dwarf copperleaf / Ponnanganni
1 ½cupButtermilk
¼tspTurmeric Powder
1Onion
2tspOil
Salt to taste
To grind:
1tspCoriander Seeds
1tspToor Dal
1tspChana Dal
1tspRaw Rice
2tbspGrated Fresh Coconut
½tspCumin Seeds
2-3Green Chillies or as needed
½inch pieceGinger
To temper:
¼tspMustard Seeds
¼tspCumin Seeds
A big pinch of Fenugreek Seeds
A pinch of Hing
1Dried Red Chilli
1tspOil
Instructions
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.
Notes
It is a delicately spiced recipe. Adjust the spice levels according to your taste.