Majjiga Pulusu or Kadhi or Mor Kolambu

Ingredients:

Buttermilk: 1/2 liter

Besan: 3 tspns

Chilli powder: 1 tspn

Salt: to taste

Ingerdients to boil:

Bottlegourd: 1 cup (big pieces)
Drum sticks: 1/2 cup (2 inch pieces)

Brinjal: 1 big (big pieces)

Amaranth leaves: 1/2 cup (chopped)
Green chillies: 2 (slit length wise)

Ingredients for paste:
Coconut pieces : 1/4 cup
Coriander seeds: 1 1/2 tspn
Ginger: 1 inch piece
Mustard seeds: 1/2 tspn

Cumin seeds: 1/2 tspn

　
Ingredients for temparing:
Mustard seed: 1/4 tspn

Red chillie: 1 (broken into pieces)

Curry leaves: a few
Ghee: 1 tspn

Procedure:
First boil the vegetables which have to be boiled and keep it aside.
Grind the ingredients for paste adding little water.
Now take a vessel pour 1/2 liter butter milk and add besan mix well with out forming lumps.

Now add salt and chilli powder and mix well.

This mixture should not be thick if needed add water.

Now keep the vessel on low flame and bring it to boil when it is boiling add boiled vegetables and boil for 2 minutes.
Now add the grinded paste to it and again boil for 2 to 3 minutes and switch off the flame.
Now heat ghee in a small pan and add mustard seeds, red chillies and curry leaves and make tempering.
Note: if any one is allergic to besan we can add rice flour to it with a slight flavor difference it also tastes the same.
if u want the consistency to be loose u can reduce the amount of flour while adding.