Karina Sharma
Buttermilk, tamarind pulp, onion, green chilies, turmeric, ginger-garlic paste, mustard, cumin, curry leaves, salt, coriander, oil.
Start by soaking 1 tbsp of tamarind pulp in water and extract the juice. Set aside.
In a pan, heat 1 tbsp oil. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
Add chopped onions and green chilies. Sauté until onions turn golden brown. Then add ginger-garlic paste and sauté for another minute.
Now, slowly add the buttermilk and bring the mixture to a simmer. Let it cook for 5-10 minutes on low heat.
Serve hot with steamed rice and enjoy the tangy, flavorful Majjiga Pulusu.