• Firstly, make buttermilk, Take the curd/yogurt into a separate bowl. Add 2 cups of water for every 1 cup of thick curd / yogurt. Whisk thoroughly using a hand blender or fork or regular mixer. Keep aside.
• Next, wash all the vegetables thoroughly and cut them into cube size pieces or finger size length wise pieces.
• Slit the green chillies length wise and chop the coriander finely.

COOKING:

• Transfer all the vegetable pieces into a sauce pan / vessel.

  Add a teaspoon of salt, and water until they are sunk.

  Let them boil on stove top under high flame until they are softened.

  Later switch the flame off.
• Now, to the boiled veggies, add the turmeric powder, remaining salt, rest of the buttermilk, red chilli powder. Gently mix everything.

  Let the soup / pulusu boil for about 8-10 mins, under medium heat on stove top.
• When the soup/ pulusu boils & raises up to the brim of the vessel/pan, simmer the flame.

  Then, add the chickpea flour-buttermilk mix (which we kept aside) to the same.
• Add half of the chopped coriander and give everything a gentle mix.

  Keep it on flame for more 2 mins and then remove the pan/vessel from flame.
• On the same flame, put a small frying pan and add the ‘Ingredients for tempering’.

  Saute them and switch the flame off once done.
• Transfer all the tempering into the pulusu / soup vessel.

  Garnish with chopped coriander leaves and serve. Done!!