Ingredients:

Thick curds – 1 cup
3 cups – water
1 tbsp – Channa dal and 1/2 tbsp – Dhania seeds, soaked for 1 hour
1/2 inch piece – Ginger
1 tbsp – Coconut scrapings
A pinch – Hing
2 pinches – Haldi
Jeera – 1/2 tsp
Methi seeds – 1/3 tsp
Mustard Seeds – 1/2 tsp
Green chillies – 2 + 2 (2 for paste and 2 cut vertically )
Red Chillies – 2 (broken into pieces)
Vegetables like bhindi/potato/raw plantain/bottle gourd, cut into 1 inch pieces, boiled with a pinch of salt and kept aside(bhindi to be stir fried )
Curry leaves – 2 sprigs
Chopped Coriander leaves – 1/2 tbsp
Salt

Method:

1. Add 3 cups of water to curds and blend well after adding salt and haldi. Keep it aside.
2. Grind channa dal along with dhania seeds, 2 green chillies, ginger, coconut scrapings and 1/4 tsp jeera to a fine paste. Add this to above buttermilk and blend thoroughly.
3. Keep this on stove under medium heat and let it boil slowly, while stirring continuously.
4. When it starts boiling, add boiled vegetables, reduce heat and let it simmer for 1 to 2 minutes.
5. Meanwhile, heat 2 tsps of oil and add a pinch of hing and mustard seeds.
6. When they start spluttering, add methi seeds, jeera, green chillies, red chillies and curry leaves one by one and fry for a few seconds.
7. Pour this over boiling majjiga pulusu.
8. Remove from heat and sprinkle chopped coriander leaves.
9. Can be served with plain rice or any fried rice or dosa.