Majjige Saaru
Posted on Jul 2, 2021 by admin in Main Course - Multicuisine & Indian |
Majjige saaru in Karnataka, Majjige pulusu in Andhra and More kolambu in Tamil nadu is a popular gravy made with white pumpkin, local cucumber or gourds. The base is curd / buttermilk seasoned with green chilli, spices and salt. There are many variations and this is what we relish at home. It is usually served with hot steamed white rice.
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Majjige saaru in Karnataka, Majjige pulusu in Andhra and More kolambu in Tamil nadu is a popular gravy made with white pumpkin, local cucumber or gourds. The base is curd / buttermilk seasoned with green chilli, spices and salt. There are many variations and this is what we relish at home. It is usually served with hot steamed white rice.
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Instructions
Soak the rice and channa dhal in a little water for an hour.
Peel and cube the pumpkin.
Cook the pumpkin cubes with 1 green chilli , salt and turmeric for about 20 minutes.
Grind the grated coconut, remaining green chillies, grated coconut, peeled and chopped ginger until it forms a smooth paste.
Combine the cooked pumpkin with the ground masala and cook for another 10 minutes or until soft.
Heat the oil. Add the mustard seeds, curry leaves, asofotida and dried chillies (optional)
Add the seasoning to the cooked gravy.
Mix the curds/yoghurt with water and whisk to make buttermilk. You can add enough water to make either thick or thin buttermilk depending on your preference. I usually add only 1 cup of water since we like it thick.
Just before serving, heat the gravy and add the buttermilk. Taste and add salt if required.
