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February 24, 2015

Buttermilk Stew / Dahi kadhi (Majjiga pulusu)

This traditional dish is not only a favorite to Punjabi people , but also to South Indians . Simple ingredients make it more delightful. 
It's taste varies depending upon the region , today I am sharing the  Andhra style khadi/ stew , without pakora (which is more traditional punjabi style) .
A perfect side dish with rice, roti, chapathi, poori, naan, flavored rice , idli, dosa .
As this is made with almost negligible oil ,  steamed veggies , dals and buttermilk  it's even a healthy complement to many  dishes .You can almost add any veggie to this stew to make it more tasty and mouth watering . 

For paste :
Chanadal / Split chick pea 2 to 3 table spoons
Rice 1 teaspoon
Coriander seeds 1 table spoon
Cumin Seed 1/2 teaspoon
Fenugreek seeds 4 to 8 count
Green chilies according to taste
Ginger 1 inch piece

For Stew/Kadhi:
Curd/Yogurt/Dahi 1 cup
Palak /Spinach chopped 1 cup
Tomatoes 2 chopped
Bottle Gourd 1 large cup steamed / boiled
Drum sticks 4 to 5 pieces
Salt for taste
Coriander leaves chopped 1/8 cup

For Tempering:
Mustard seeds 1/2 teaspoon
Turmeric 1 pinch
Fenugreek Seeds few
Oil 1 teaspoon
Hing/Asafoetida (Optional)
Curry Leaves few

Step 1: Soak in the ingredients taken for making paste in water for about 2 hours
Step 2: After given  soaking time drain the water from the ingredients and make it into a smooth paste adding some curd. Sieve it ,strain any residues .Whisk the curd, and add in the paste .
Step 3: Boil a large cup of bottle gourd pieces , save the water .

Step 4:Now in a pan add in the tempering, when sputters , add the saved water , left after boiling bottle gourd pieces along with bottle gourd pieces, and drum sticks .

Step 5: Bring it to boil ,now add in the curd (mixed with paste ), spinach, tomato ,  again bring it to boil in high to medium flame .

Step 6: Now lower the flame and let boil for 15 to 20 minutes , switch off the stove , add in the coriander leaves and serve hot .

  • You can add coconut (raw not dried coconut  ) while making the paste 
  • You can add pokora along with all other veggies 
  • Potatoes, carrots, eggplant ,onions, cauliflower,any leafy vegetable like methi ,ceylon spinach (bacchala koora), tota koora or green sorrel (chukka koora) can be added to the dish according to flavor and taste .
  • You can take butter milk instead of curd
  • If your stew end up a little more thin in consistency , take a tablespoon besan/ chickpea flour  add enough water , then mix in with the stew and boil for 5 more minutes 
  • Be careful with dal and rice while soaking if you add in more quantities you may end up having more thick consistency stew like a curry rather than liquid, if you addin little quantities you may end up in thin consistency .
  • If you are in a hurry you can make a paste with chick pea flour , rice flour and coriander powder instead of soaking and waiting , but add in the flours in less quantity , if needed can be added after tasting .

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