Sanaga Undala Majjiga Pulusu . For Undalu(Balls) 1 Cup Bengal gram 7 Red Dry chillies Salt to taste. For Majjiga Pulusu Big pinch turmeric pwd 2 cups thick sour curd finely churned into buttermilk. 5-6 Currey leaves salt to taste For Paste: ½ part grated fresh coconut 5-6 green chillis based on taste 1 small bunch of coriander leaves (optional) ½ Inch ginger for taste. For seasoning: 1/2 tsp mustard seeds 1/2 tsp cumin seeds pinch of hing/asafoetida (it will add superb taste) 10-12 fresh curry leaves 2 dry red chilli 1/2 tbsp oil Preparation. Ø Beat the curd by adding water and churn well to make sure it is semi thick liquid state. Now add turmeric, and 5-6 curry leaves and salt to the buttermilk and keep it a side. Ø Now Make a paste of grated coconut, green chillis,ginger and coriander leaves without adding any water and mix this paste in buttermilk which is kept a side. Ø Now make a paste of above mentioned ingredients for UNDALU(Balls).i.e. Bengal gram,Dry red chilliesand a pinch of salt and keep it a side. Ø Heat oil in a pan, add mustard seeds and let them pop, add the cumin seeds and let them turn slightly brown. Add the curry leaves, red chillis and asafetida and toss for a few seconds. Now after they poppedup and they are slightly golden brown, pour the buttermilk mixture on to the pan and stir it well on low heat, cook stirring continuously, otherwise it might curdle. Cover lid and let it sit for a few minutes . Ø Then make small balls with the Bengal gram and Dry red chillies mixture and dump all the balls into the stew and cook till the balls absorb the flavors and the gravy thickens. Ø May be for about 5- 7 mins on low flame and serve with HOT rice.