Majjiga Pulusu

This is another quick dish, typical south indian. I prepare this dish when I do not have time to pressure cook toor daal to make sambar:-). This dish is also comparable to kadi which is made in north india.
Majjiga - butter milk Pulusu - sour sambar.
I like this majiga pulusu if the curd is a little sour and esp 2-3 days old. This along with ginger and green chillies gives a great flavour and good for digestion also.

Ingridients:-
Sour curd - 2 cups
Besan - 2 tb spn

Green chillies - 5 pcs

Fresh coconut - few peices

Bottlegourd - big peices

Dhania - fry 2 tbspn

Mustard seeds - 2 tspn

For masala paste:-

Grind mustard seeds, dhania, green chillies, ginger and coconut and keep aside

1. Take oil in a pan and season with mustard seeds, hing and turmeric powder.

2. Add bottle gourd peices and add some water to cook

3. Take besan and add some water in another vessel. Make sure no lumps are there

4. Once the veggies cook, add the masala paste made.

5. Add the besan now. You will see that as soon as you add besan the pulus becomes thick. Add some water to dilute.

6. Finally when the veggies are cooked and the masal is also mixed well, add curd and mix well.

7. Take off heat in 2 mins.

Serve with hot rice and papad.