#35 : Majjiga Pulusu ~ Yogurt Stew

This recipe is from Kalyan. He is the chef in charge for anything Yogurt. In fact, after our wedding everyone in the family mentioned that my father-in-law makes the most awesome (awesomest if there is a world like that :P) yogurt stew possible. When they learnt that I dislike yogurt, they were all disappointed and sad that I would miss on something wonderful. Kalyan tells me that he would eat nothing but this yogurt stew for all the meals when it is made by his dad. It is usually made in huge quantities and is all gone by the end of the day. Now, how can I not share this recipe. 

Ingredients

• 1.5 cups Yogurt 
• 7-9 Green Chilles
• 2 inch piece of Ginger ( Big sized )
• 1.5  Cups of bite sized Mix Vegetables - ( Okra , Bottle Guard , Carrot, Eggplant )
• 2 Big Tomatoes
• 2 Tbs Gram Flour / Besan  diluted to a lump free paste by adding water
• 1 tsp Turmeric 
• 3 Cups water
• 2 Tbs Oil
• Salt to Taste

For Tempering

• 2 tsp - Oil
• 1 tsp - Mustard seeds
• 1 tsp - Cumin Seeds
• 2 Dry Red Chillies 
• 5-6 Curry Leaves
• 1/8 tsp - Asafoetida
• 1/4 tsp - Fenugreek powder

Method:

1. In a big sauce pan heat 2 Tbs oil and sauté the vegetables/tomatoes until slightly tender and almost cooked
2. Make a paste out of the ginger and green chillies and set aside.
3. Add 3 cups of water to the yogurt and make buttermilk. Add turmeric, salt and the diluted gram flour/besan to the buttermilk
4. Add this buttermilk to the cooked vegetables. Also add in the ginger-chilli paste. Bring to a boil on low-medium heat/flame and simmer for 10 mins
5. For tempering - Heat oil, add mustard seeds, cumin seeds, curry leaves, aasafoetida-fenugreek powder and fry for a minute. Add this to the vegetables-buttermilk mixture. Cook for 2-3mins and turn off the heat/flame
6. Serve with steaming hot rice