Baby corns are one of those Chinese vegetables that have become a regular in Indian homes. Baby corn majjiga pulusu is the south Indian way of relishing it with a creamy yoghurt base.
Preparation time: 30-45 mins
Baby corns 12
Bengal gram (senagabedalu/Chana dal) 2 tbsp
Green chilly 1
Coriander 2 strands
Ginger 1 tsp
Grated coconut 2 tsp
Buttermilk 1 ladle
Refined cooking oil 2 tsp
Mustard seeds (Aavalu/Rai) 1 tsp
Fenugreek seeds (Menthulu/Methi) seeds 1/4th tsp
Red chilli 1
Curry leaves 4-5
Pinch of Asafoetida (Inguva/Hing)
Pinch of turmeric (Pasupu/Haldi)
Salt to taste
Cut the baby corns into half a finger length pieces.
Soak the Bengal gram for around half an hour.
Grind the Bengal gram, green chilly, coriander, ginger, pinch of asafoetida, pinch of turmeric, pinch of salt and grated coconut into a paste.
Add salt to taste to the baby corns, water as required and pressure-cook up to 3-4 whistles.
Pour the cooked baby corns along with water if any into a cooking pot/vessel. Add water to around ½ to 3/4th the cooking pot/vessel. Add a pinch of salt and leave to boil.
When the water boils, add the Bengal gram paste previously prepared and stir. Keep stirring to one boil.
Add buttermilk and stir. Leave for 2 mins and switch the stove off. If using thick yoghurt, beat well and add.
Heat oil in a kadai/pan and add the red chilli and mustard seeds. Once the mustard seeds splutter, add curry leaves and fenugreek seeds. Season the majjiga pulusu with this tempering.
Baby corn majjiga pulusu is a rice supplement but if boiled and cooked to thick gravy, it can make a good Indian bread supplement too. Carrot dal and baby corn majjiga pulusu make a great combo.
A yummy way to cool the system this summer.