C for challa pulusu /Majjiga pulusu

2 tblsp Besan /Senaga pindi/Chickpea flr

3 springs curry leaves

2 inch piece of ginger

4 green chillies

4 cups curd/yogurt

1tsp turmeric

1 tblsp oil

2 tsp Cumin/Jeera

Salt as per taste

a pinch of hing

few cilantro leaves chopped

Grind ginger and green chilles to a coarse paste

Add some water to curd/yogurt and churn it ( or blend in a blender for 30 secs or so) .

Consistency should be slightly thicker than orange juice with pulp

Take a big pan or kadai and put ginger+chilli paste,turmeric,salt,curry leaves,besan and cilatro.

Mix throughly with hand.Now add diluted curd/yogurt ,mix again and check taste for salt.Put it on stove and

let it boil for few mins on medium heat.When the raw smell of besan is gone,take it off the stove.

Heat a skillet and add oil ,when it is hot add cumin ,when it is slightly fried,add hing and turn off the stove.

Add this popu to the challa pulusu and keep it covered for 2 mins.

Eat with hot rice and don’t forget to fry some oorumirapakayalu to eat with it.

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