Majjiga pulusu

Majjigapulusu/buttermilk stew, dont know if I got the name right in English is usually not taken that serious a dish back home. For reasons known only to its despisers, this humble dish has gotten a not so grandiose reputation compared to its competitors. My mom used to say that her dad would simply loathe at dishes like Majjigapulusu, not that he liked any vegetarian dishes. "Majjigapulusu mohana kotta"  is the most hilarious yet sad usage for things not so nice. But for people who say "where did this come from? hmm I love Majjiagapulusu" I am with you. History aside, you can eat this with rice or the all healthy ragi mudda, and no surprise there I do love the second combination.  So here is the recipe for the delectful dish.
Ingredients
1. Buttermilk 1/2 a litre
2. salt to taste
3. coarsely diced 1/2 medium sized onion

For the paste:
7 green chillies if spicy ones more if not
3tbspns of rice soaked
1tspn of mustard seeds
4tbspns of fresh coconut shredded

For the seasoning
Curry leaves use generously
Mustard seeds
1-2 Dried red chillies
Oil ofcourse


Procedure
Now make a fine paste of the ingredients . Follow this order so that you can get a fine paste since all the ingredients are in small quantities it might be a bit hard to get a fine paste with the blender. First the mustard seeds go followed by rice, then chillies and finally coconut. You could add some water if needed to make a paste. For the buttermilk, you can either take 1 cup of yogurt beat it really well and then add the rest of water or just use plain store bought buttermilk. Now take 1-2 tbspn oil in a deep vessel, and then add the mustard seeds curryleaves folowed by red chillies to season. Saute the rice+mustard paste for a minute or two, add some water to make sure the rice hasn't formed any lumps, and then add the buttermilk. Add salt to your taste, and let it boil while covering with a lid. After about 10 minutes add the onions, you donot want the onions to over cook. The crunchiness adds to the taste.  wait another 5minutes and turn the heat off. There is your simple, home made fast food ready!
I know many of my friends who make this dish with besan/senagapindi, but try this one and tell me. Also for those who might get this question if it is okay to boil buttermilk it is perfectly okay as long as you make the mustard+rice paste fine. You will know why the fine paste when you make it.
I can say that majjigapulusu, can become your comfort food provided well made. May be sometime in the future I will give you another Seema favorite Chintacharu made from groundnuts. Hmm my mouth is watering already with the mention of that charu!
Bon appetite everybody!

p.s The number of adjectives used in this post will tell you how tasty this one can be (LOL)