There are 2 ways that I make magiga pulusu. One with Indian vegetables and the other with common vegetables. The procedure for either is the same. Once you choose your vegetables, then they are 2 ways to make it; one is a traditional mix and the second is obviously instant mix.
In short: choose the mix, choose the vegetables, make the magiga base and finally mix and cook/boil.
Soak chenna dal for 1- 2 hrs and drain the water. Grind chenna dal with 1 tsp fresh coconut, 1” ginger, ¼ tsp jeera to a smmoth paste.
In a bowl take 3 tsp of besan, mix 1 tsp of fresh coconut and 1” grated ginger and mix them all using water.
For magiga base
4 cups Sour Curd
2- 3 Green Chilies
Few Curry Leaves
1 tsp Sambar Powder
2 cups Anapakaye pieces – Bottle Gourd
5 -6 Bendakaye – Okra
2 Brinjal – Eggplant
5 -6 Drumstick pieces
10 – 12 Beans
½ Green Pepper
Few Cauliflower flowerets
Cut vegetables into desired shape and size.
Thin the curd using a “Kavam” or by simply using a ladle into buttermilk adding enough water. Mix the butter milk with either of the above base and mix well. Then place it on a medium flame and keep stirring till the buttermilk boils. Remove from flame and keep aside.
When buttermilk is taken care of, in a non stick low bottom vessel take 2 tsp of oil and 1 tsp of ghee and make tadka with ¼ tsp jeera, ¼ tsp mustard seeds, ¼ tsp vammu, few fenugreek seeds, hing and red chili. Then add chopped green chilies and few curry leaves and all the chopped vegetables and salt. Fry for a few minutes and add enough water and cook till the vegetables are soft. Be careful not to overcook the vegetables or they will lose their shape.
Once the vegetables are soft add the cooked buttermilk, a tsp of Sambar powder and turmeric and bring to boil. Taste for salt and seasonings and adjust accordingly.
Magiga pulusu is a good side dish with rice. One of good combinations is mudda pappu (toor dal) rice and magiga pulusu. I remember making a hole in pappu annam and filling the hole with magiga pulusu.