Pattu vari Majiga pulusu | How to make Pattu vari Majiga pulusu

By Rajeshwari Puthalapattu  |  23rd Apr 2017  |  
5 from 1 review Rate It!
  • Pattu vari Majiga pulusu, How to make Pattu vari Majiga pulusu
Pattu vari Majiga pulusuby Rajeshwari Puthalapattu
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About Pattu vari Majiga pulusu Recipe

Best for summers subtle soft food. Authentic traditional recipe of pattu family

Pattu vari Majiga pulusu is an authentic dish which is perfect to serve on all occasions. The Pattu vari Majiga pulusu is delicious and has an amazing aroma. Pattu vari Majiga pulusu by Rajeshwari Puthalapattu will help you to prepare the perfect Pattu vari Majiga pulusu in your kitchen at home. Pattu vari Majiga pulusu needs 30 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Pattu vari Majiga pulusu. This makes it easy to learn how to make the delicious Pattu vari Majiga pulusu. In case you have any questions on how to make the Pattu vari Majiga pulusu you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Rajeshwari Puthalapattu. Pattu vari Majiga pulusu will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Pattu vari Majiga pulusu

Ingredients to make Pattu vari Majiga pulusu

  • curd- 1/2 ltr
  • Rice, turdal, channadal, urad dal each one spoon. Soaked for 20 min
  • Green chilies- 6
  • Fresh grated coconut - 1/4 shell
  • ginger- 1/4 inch
  • salt as per taste
  • turmeric powder- a pinch
  • water- 1 glass
  • mustard seeds- 1/4 tsp
  • fenugreek seeds- 4 tsp
  • Grated ash gourd- 50 gms
  • besan- 1 cup
  • Red chili powder- 1/2 tsp
  • oil for frying the pakoras
  • curry leaves- 4 stems
  • Finely chopped coriander- 1 small bunch
  • Lady's finger- 8 cut into 2
  • bottle gourd- 1/4 cut into small bites
  • onion- 1- sliced into lengthwise
  • tomato- 1 chopped.

How to make Pattu vari Majiga pulusu

  1. Grind the soaked dals and rice along with coconut, green chilies and ginger to make a fine paste.
  2. Mix the grated ash gourd with besan/ channa dal powder, salt and red chili powder and mix well with the water released from ash gourd.
  3. Make small pakoras with it and drop them in oil to make pakoras and fry them golden brown.
  4. Churn the curd adding water properly, add the ground paste along with turmeric powder and salt and churn well without any lumps.
  5. Heat 2 tsp of oil in a thick bottomed vessel. When heated add mustard, fenugreek when it crackles add sliced onion and saute till translucent.
  6. Now add chopped tomato and saute for a while, then add lady's finger, bottle gourd and salt and cook with covered lid till the veggies are done.
  7. Now add the churned curd mix and simmer the flame
  8. Cook till you see bubbles over the curry and turn off the flame.
  9. Garnish with curry leaves and coriander
  10. Add the ash gourds pakoras/ purugulu before serving.

My Tip:

You can add bite size masala vadas, drumstick, medu vadas too in this majiga pulusu. Pattus are natives of chittor zilla.

Reviews for Pattu vari Majiga pulusu (1)

Sheetal Sharmaa year ago

Absolutely delicious ethnic dish!
Rajeshwari Puthalapattu
8 months ago
thanks a lot:blush:

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