Aava Pettina Majjiga Pulusu Recipe - Andhra Style Mor Kuzhambu

Step 1: 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

Step 2: This is soaked in hot water so that the ingredients get soft and gets easy to grind the Aava paste (mustard paste)

Step 3: Once the ingredients are soft, grind them all together in a mixer to a smooth paste and set the aava paste aside

Step 4: 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

Step 5: Turn off the heat and allow the pressure to release naturally

Step 6: 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

Step 7: Turn off the heat

Step 8: Do not add salt to the curd mixture when it is boiling, the mixture will curdle

Step 9: Add salt only after adding the vegetables

Step 10: After all the vegetables are cooked, add them to the curd mixture along with the water

Step 11: Mix well and simmer the Aava Pettina Majjiga Pulusu for 3 to 4 minutes

Step 12: Add more salt if required

Step 13: In a tadka pan, add a teaspoon of oil

Step 14: Once the oil is hot, add mustard seeds, fenugreek seeds (do not add too many, just 4 to 7 seeds would suffice) and asafoetida

Step 15: Once the mustard seeds stops crackling, turn off the flame and pour this over the prepared Aava Pettina Majjiga Pulusu

Step 16: Mix well and serveServe Andhra Style Aava Pettina Majjiga Pulusu along with Steamed Rice, Palak Pappu, Muttaikose Poriyal for a wholesome lunch or dinner