Indian Soup with Buttermilk / Majjiga Pulusu

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Firstly, make buttermilk, Take the curd/yogurt into a separate bowl. Add 2 cups of water for every 1 cup of thick curd / yogurt. Whisk thoroughly using a hand blender or fork or regular mixer. Keep aside.

Step 2

Next, wash all the vegetables thoroughly and cut them into cube size pieces or finger size length wise pieces.

Step 3

Slit the green chillies length wise and chop the coriander finely.

Step 4

Transfer all the vegetable pieces into a vessel / pressure cooker.

Step 5

Add a teaspoon of salt and one cup of water too.

Step 6

Let them boil on stove top under high flame until they are softened and then switch off the flame.

Step 7

Add the turmeric powder and remaining salt to the vessel.

Step 8

Leave a ¼ cup of buttermilk aside, and add rest of the buttermilk to the veggies vessel.

Step 9

Add the red chilli powder to the same, gently mix everything.

Step 10

Put the vessel / sauce pan on stove top under medium flame.Let the soup / pulusu boil for about 8-10 mins.

Step 11

In the meanwhile, add the chickpea flour/ besan to the rest of the buttermilk (¼ cup) which we left behind.Whisk thoroughly so that there are no lumps.

Step 12

When the soup/ pulusu boils to the brim of the vessel/pan, simmer the flame and add the chickpea flour-buttermilk mix to the same.

Step 13

Add half of the chopped coriander and give everything a gentle mix.Keep it on flame for more 2 mins and then remove the pan/vessel from flame.

Step 14

On the same flame, put a small frying pan and add the ‘Ingredients for tempering’.Saute them and switch the flame off once done.

Step 15

Transfer all the tempering into the pulusu / soup vessel.Garnish with chopped coriander and serve. Done!!

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