Tag Archives: cuisine

Majjiga Pulusu


A typical Andhra dish, it is made in most homes over weekends, when it can be enjoyed the most. πŸ™‚


1cup sour buttermilk
1tblsp gram flour
1/2 in piece of ginger
1/2 coconut, grated
4 green chillies
2 tsp coriander seeds
a pinch of turmeric
1 tsp salt

1tsp mustard seeds
1tsp fenugreek seeds (menthulu)

okra or bottle gourd


  • Mix a bit of gram flour to the buttermilk till smooth
  • Chop ginger, chillies, coconut and coriander seeds together and grind
    • Can add either water or buttermilk to make the paster
  • Add salt and turmeric to the buttermilk
  • In a wok, heat some oil and add the tadka
  • Once the mustard seeds pop, add to the buttermilk
  • For added flavour, okra or bottle gourd can be added. Boil the preferred vegetable, cool it and then add to the buttermilk.
  • Add the coconut mixture, curry leaves and coriander leaves to the buttermilk and set to cook on a low flame
  • Be sure to all ingredients before setting it to cook.

Serve hot with rice.

Chamagadda Kura


A simple vegetable to make, it goes with almost any kind of dal.

1/4kg chamagadda (arbi)
1/2 lemon
1 tsp salt
1 tsp Red chilly powder
a pinch of turmeric
3 tsp oil


1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
1 dry red chilly


  • Steam-cook arbi with water & 1 tsp oil
  • Peel and chop into large pieces
  • Add the salt, turmeric, red chilly powder & juice from 1/2 lemon.
  • Mix well and set aside
  • In a wok, heat 3 tsp oil and add the tadka
  • Once the mustard seeds start popping, and the dals turn brown, add the arbi.
  • Mix well and cook for 1 minute and take off the flame
  • If cooked longer, the taste of lemon will turn sour.

Serve hot with rice and dal.


The Spice Box


Always ensure you have a spice box in your kitchen. It helps keep all the improtant spices to gether at one easilty reachable spot.
A typical spice-box would contain the following spices: mustard seeds, fenugreek seeds, urad dal, chana dal, pepper corns, jeera and red chillies.