Name: Pattu vari Majiga pulusu recipe by Rajeshwari Puthalapattu at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5
Ingredients: 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.

Ingredients Serving: 5

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.

Instructions

Grind the soaked dals and rice along with coconut, green chilies and ginger to make a fine paste.
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.
Make small pakoras with it and drop them in oil to make pakoras and fry them golden brown.
Churn the curd adding water properly, add the ground paste along with turmeric powder and salt and churn well without any lumps.
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.
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.
Now add the churned curd mix and simmer the flame
Cook till you see bubbles over the curry and turn off the flame.
Garnish with curry leaves and coriander
Add the ash gourds pakoras/ purugulu before serving.

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