src='' type='text/javascript'/>

Monday, August 25, 2014


Majjiga means buttermilk in telugu. Pulusu means stew This recipe is something similar to Khadi pakoda.

Only difference is  plain pakoras( bajjis )with gram flour will be added to Kadi 

nothing else is added for KADI


Curd - 1 cup
Besan (or chickpea) flour - 2 spoons
Green chillies - 3
Curry leaves - 15
Turmeric - 1/2 spoon
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Coriander leaves - 1/4 cup
Grated coconut 1/2 cup

(IF YOU ARE MAKING ANDHRA STYLE MAJJIGA PULUSU,PLEASE ADD cooked  BOTTLE GUARD (sory kaya/anapakaya/mulakkada (drumstiks) vegetables )

For pakora :(Optional only for Kadi Pakoda not for Andhra Majjiga Pulusu)

Besan (or chickpea) flour - 1/2 cup
Red chilli powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Garam masala -1/2 spoon
Onion sliced    - 1 medium sized (optional)
Basil leaves    - 1/2 cup (optional)
Kasuri Methi   -  2 tsp (optional)
Oil for deep frying


Take a bowl add curd, besan flour and little water and whip it.

coconut corriander paste(optional) curry leaves, turmeric and green chillies.

Heat a vessel and add oil in it. Add cumin seeds, mustard seeds,pepper cones,

Once they start to splutter add the curd mixture.

Cook for 5-10 mins. Now add coriander leaves and remove from heat and keep aside.

For pakoda/Bajji (kadi recipe)

Take a bowl and add all the ingredients for besan pakora except oil. Batter consistency should be like dosa.

Heat a pan and add oil for deep frying. Pour spoonful of batter and deep fry until light brown.

Remove from oil 

Add these pakoras into the kadi which is prepared already.

Soak these pakoras for 10 mins and later serve with rice.