Aava Pettina Majjiga Pulusu Recipe – Andhra Style Mor Kuzhambu

Aava Pettina Majjiga Pulusu Recipe is a traditional Andhra Brahmin recipe usually served with muddapappu (plain cooked toor dal) and rice. In this recipe of Pulusu, paste of mustard seeds, sesame seeds and chana dal is added to a Yogurt mixture and brought to a boil and tempered with mustard seeds. It is also popularly called as Mor Kuzhambu in Tamil Nadu. Course : Lunch Ingridients : 1 cup Curd (Dahi / Yogurt) , whisked 1 cup Water 4 Baby Potatoes , boiled and peeled 1 Carrot (Gajjar) , diced 1/2 cup Bottle gourd (lauki) 1 Tomato , quartered Salt , to taste 1 Green Chilli , slit 1/4 teaspoon Turmeric powder (Haldi) 1/4 teaspoon Asafoetida (hing) 2 sprig Curry leaves For the Aava paste 1 teaspoon Chana dal (Bengal Gram Dal) 1 teaspoon Sesame seeds (Til seeds) 1 teaspoon Rice 2 1/2 teaspoons Mustard seeds (Rai/ Kadugu) 1/2 tablespoon Fresh coconut , chopped into pieces 1/2 cup Hot water For tempering 1/2 teaspoon Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Methi Seeds (Fenugreek Seeds) , a few Asafoetida (hing) , a pinch Instructions To begin making Aava Pettina Majjiga Pulusu Recipe, soak Chana Dal, Sesame Seeds, Raw Rice, Mustard Seeds and Fresh Coconut in a cup of hot water for 20 minutes.This is soaked in hot water so that the ingredients get soft and gets easy to grind the Aava paste (mustard paste).Once the ingredients are soft, grind them all together in a mixer to a smooth paste and set the aava paste aside.  Into a pressure cooker, add a cup of water, salt and turmeric powder, potato, carrots, bottle gourd, tomatoes, slit green chilli, curry leaves and pressure cook for 3 whistles. Turn off the heat and allow the pressure to release naturally. In another pan, on a low heat add the cup of whisked curd, half a cup of water, the Aava paste, a pinch of Asafoetida and bring to boil. Turn off the heat. Do not add salt to the curd mixture when it is boiling, the mixture will curdle. Add salt only after adding the vegetables.After all the vegetables are cooked, add them to the curd mixture along with the water. Mix well and simmer the Aava Pettina Majjiga Pulusu for 3 to 4 minutes. Add more salt if required. In a tadka pan, add a teaspoon of oil. Once the oil is hot, add mustard seeds, fenugreek seeds (do not add too many, just 4 to 7 seeds would suffice) and asafoetida.Once the mustard seeds stops crackling, turn off the flame and pour this over the prepared Aava Pettina Majjiga Pulusu. Mix well and serveServe Andhra Style Aava Pettina Majjiga Pulusu along with Steamed Rice, Palak Pappu, Muttaikose Poriyal for a wholesome lunch or dinner.