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.

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

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

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. Turn off the heat and allow the pressure to release naturally. 

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. Turn off the heat. 

Do not add salt to the curd mixture when it is boiling, the mixture will curdle. Add salt only after adding the vegetables.

After all the vegetables are cooked, add them to the curd mixture along with the water. Mix well and simmer the Aava Pettina Majjiga Pulusu for 3 to 4 minutes. Add more salt if required. 

In a tadka pan, add a teaspoon of oil. Once the oil is hot, add mustard seeds, fenugreek seeds (do not add too many, just 4 to 7 seeds would suffice) and asafoetida.

Once the mustard seeds stops crackling, turn off the flame and pour this over the prepared Aava Pettina Majjiga Pulusu. Mix well and serve

Serve Andhra Style Aava Pettina Majjiga Pulusu along with Steamed Rice, Palak Pappu, Muttaikose Poriyal for a wholesome lunch or dinner.