Chukka Koora Majjiga Pulusu (Buttermilk Stew with Green Sorrel)

Chukka Koora Majjiga Pulusu or Khatte Bhaji ki Kadi
Chukka Koora Majjiga Pulusu or Khatte Bhaji ki Kadi

In Andhra Pradesh, we have many variations of Majjiga Pulusu (Mor Khuzambu). This is a variation that uses Chukka Koora/Green Sorrel/Khatta Bhaji/Ambat Chukka, a tangy green leafy vegetable that becomes soft as butter when cooked. I love this variation of the Majjiga Pulusu because the Chukka Koora adds an extra tangy edge that is simply wonderful on a cold winter day.

Ingredients

  1. Curd – 1.5 Cups
  2. Water – 1.5 Cups
  3. Chukka Koora – 1 Packed Cup Finely Chopped Leaves
  4. Bottle Gourd/Lauki/Anapakaya – 1/2 Cup of 1″ cubes
  5. Chaaru Podi – 1 tsp (Alternatively 1 tsp coriander seeds, 1/2 tsp cumin seeds)
  6. Senaga Pindi/Besan/Gram Flour – 1 tbsp
  7. Red Chillies – 3 or 4
  8. Turmeric – A Big Pinch
  9. Mustard Seeds – 1/2 tsp
  10. Cumin Seeds – 1/4 tsp
  11. Salt to Taste
  12. Oil

Method

  1. Add Chukka Koora and Anapakaya to two separate bowls.
  2. Add just enough water to cover them.
  3. Pressure cook for two whistles.
  4. Blend the curd and water together to get a smooth buttermilk.
  5. Make a smooth paste with senaga pindi and 2 tbsp water. Ensure there are no lumps.
  6. Add the senaga pindi paste to the butter milk and mix well.
  7. In a heavy bottomed vessel, heat the oil.
  8. Add the mustard seeds and wait till they splutter.
  9. Add the cumin seeds and fry for about 10 seconds.
  10. Add the split red chillies, chaaru podi, turmeric, and fry for about 5 seconds.
  11. Add the cooked Chukka Koora and Anapakaya, along with the water.
  12. Turn the heat to low and slowly pour in the buttermilk mix while stirring constantly.
  13. Add the salt and mix well.
  14. Bring to a boil.
  15. Serve hot with rice.
Chukka Koora Majjiga Pulusu (Buttermilk Stew with Green Sorrel)
Chukka Koora Majjiga Pulusu (Buttermilk Stew with Green Sorrel)

Tips

  • If the pulusu looks a bit pale in the beginning, do not add more turmeric. The colour of the turmeric kicks in only after the majjiga pulusu comes to a boil.
  • Have this pulusu as a side-dish to have with patholi and rice or then to kandi pappu pachadi-annam  or kandi podi-annam or nuvvulu podi-annam.

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