Majjiga Pulusu (Buttermilk Stew or Andhra Kadhi) – With Coconut

Majjiga Pulusu or Mor Khuzhambu
Majjiga Pulusu or Mor Khuzhambu

This weekend we had the classic combination of Majjiga Pulusu and Patholi for lunch. Here is the recipe for Majjiga Pulusu. Majjiga Pulusu (Andhra Kadhi/Buttermilk Stew) is one of those simple and easy to make dishes that is a staple in all Andhra households.

I have two variations of the basic Majjiga Pulusu that I make; one with coconut and one without. This is the variation with the coconut.

You can make it with a mix of vegetables (bendakaya/bhindi/okra, vankaya/baingan/aubergines, mullakaada/shenga/drumstick, anapakaya/lauki/bottle gourd) or then with greens.


  1. Curd – 1.5 Cups
  2. Water – 1 Cup
  3. Mixed Vegetables – 1 Cup (okra, bottle gourd, aubergine, drumstick and similar vegetables. They should be cut into 1″ pieces)
  4. Grated Coconut – 2 tbsp
  5. Green Chillies – 2 or 3
  6. Red Chillies – 2
  7. Turmeric – A Big Pinch
  8. Mustard Seeds – 1/2 tsp
  9. Cumin Seeds – 1/4 tsp
  10. Curry Leaves – A Few
  11. Salt to Taste
  12. Oil


  1. Grind the grated coconut and green chillies into a smooth paste.
  2. Blend the curd and water together to get a smooth buttermilk.
  3. Blend the coconut paste, turmeric, and salt into the buttermilk.
  4. Ensure there are no lumps.
  5. In a heavy bottomed vessel, heat the oil.
  6. Add the mustard seeds and wait till they splutter.
  7. Add the cumin seeds and fry for about 10 seconds.
  8. Add the split red chillies and curry leaves.
  9. Fry for about 5 seconds.
  10. Add the vegetables.
  11. Fry for 5-7 minutes.
  12. Add enough water to cover the vegetables.
  13. Cook covered till the vegetables are done.
  14. Stir occasionally and add more water, if required.
  15. When the vegetables are cooked, turn the heat down to low-medium.
  16. Slowly add in the buttermilk mix to the cooked vegetables.
  17. Mix well.
  18. For 5 to 7 minutes, cook over low-medium heat while stirring at regular intervals.
  19. Turn off the heat. Cover and let rest for 10 minutes.
  20. Serve hot with rice.


  • 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.
  • The reason I do not add the turmeric to any paste while grinding it is because cleaning the blender/mixer is a pain. 🙂
  • You could also pressure cook the vegetables and add it to the kadi. In this case, omit steps 10 to 15. Just add the vegetables to the buttermilk mix.

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 Annam.

Pachi Pulusu or Raw Onion Stew

Pachi Pulusu

This is a very easy recipe that is often made when one wants to have something light. It is very easy to make and gets done in literally a jiffy. Pachi Pulusu is typically served as a side dish for Mudda Pappu Annam (rice mixed with plain cooked lentils) and its beauty lies in its simplicity.

This post is dedicated to Usha Chinmay, who requested the recipe many, many moons ago. Why I delayed it so long, I don’t know. My only excuse is that we rarely make it. Vankaya Pachi Pulusu is preferred in my home.

Serves: 2


  1. Onion – 1 Large
  2. Tamarind – 1 Lemon Sized Ball
  3. Grated Jaggery – 2 tbsp
  4. Mustard Seeds – 1/2 tsp
  5. Cumin Seeds – 1/2 tsp
  6. Red Chillies – 3
  7. Curry Leaves – A Few
  8. Oil – 1 tsp
  9. Asafoetida – A Pinch
  10. Salt to Taste


  1. Soak the tamarind in 1 cup of water for 30 minutes.
  2. Dissolve the jaggery in 1 cup of water.
  3. Squeeze the tamarind well to extract all the pulp.
  4. Discard the pulp.
  5. Add the jaggery water to the tamarind water.
  6. Chop the onion into fine pieces.
  7. Add to the jaggery-tamarind water.
  8. In a ladle, heat the oil.
  9. Add mustard seeds and wait till they splutter.
  10. Add cumin seeds and red chillies.
  11. Stir-fry for 1 minute.
  12. Add asafoetida and curry leaves.
  13. Add to the pulusu.
  14. Add salt and mix well.
  15. Serve with mudda pappu annam.


  • You could lightly saute the onion pieces in oil, if required.

Pindi Miriyam (Mixed Vegetable Stew with Lentils, Rice, and Pepper)

Pindi Miriyam
Pindi Miriyam

Pindi Miriyam is a technique that uses raw rice (hence, the pindi in the name) and pepper (miriyam) as the base for the curry gravy. I love this version of the pindi miriyam because it includes a whole lot of vegetables and lentils in a delectable pepper-based gravy that is spicy but not hot.

It is also a great way to include a lot of vegetables and lentils in your meal is a tasty way. You can use many vegetables to make Pindi Miriyam. I used potato, raw banana, gawar or string beans, and baby brinjals. You could also add flat beans and french beans. You could also make pindi miriyam with just one vegetable like raw banana or potato. Make it anyway, it is still yummy. 🙂


  1. Aratikaya or Raw Banana – 1
  2. Potato – 1 Medium
  3. String Beans or Gawar – 100 gms
  4. Baby Brinjals – 3
  5. Kandi Pappu, Tuvar Dal or Pigeon Pea – 1/2 Cup
  6. Raw Rice – 1 tsp
  7. Miriyam or Pepper Corns – 6
  8. Dhaniya or Coriander Seeds – 2 tsp
  9. Minapappu, Udad Dal or Husked Black Gram – 1 tsp
  10. Red Chillies – 3
  11. Mustard Seeds – 1 tsp
  12. Turmeric – 1/8 tsp
  13. Thick Tamarind Paste – 2 tsp
  14. Oil – 5 tsp
  15. Curry Leaves – A Few
  16. Salt to Taste


  1. Soak the kandi pappu in 1 cup water for 30 mins.
  2. Pressure cook the kandi pappu for 3 whistles or till it is completely mashed.
  3. Peel and chop the raw banana and the potato into 1/2″ cubes.
  4. Chop the ends of the string beans and cut into 1″ pieces.
  5. Cut the brinjal into quarters.
  6. Mix all vegetables together and add about 1.5 cups water.
  7. Pressure cook for 1 whistle or till the vegetables are parboiled.

To Make the Masala

  1. In a wok or kadhai, heat about 2 tsp oil.
  2. Add udad dal and stir fry till light brown.
  3. Add raw rice and stir fry for 2 minutes.
  4. Add pepper corns and 2 split red chillies, and stir fry for 1 minute.
  5. Add coriander seeds and stir fry for 2 minutes.
  6. Set aside the spice mix to cool.
  7. Grind the spice mix to a fine paste with about 1/4 cup water.

To Make the Pindi Miriyam

  1. In a wok or kadhai, heat the remaining oil.
  2. Add mustard seeds and wait till they splutter.
  3. Add the split red chilly and curry leaves.
  4. Stir fry for a minute.
  5. Add the tamarind paste, turmeric, ground masala, and 1/4 cup water.
  6. Bring to a boil.
  7. Add the mashed dal and boil for 2 minutes.
  8. Add the parboiled vegetables and salt.
  9. Mix well.
  10. Over medium heat, cook covered for about 7 minutes.
  11. Serve hot with rice or rotis.


  • I drain the water from the parboiled vegetables and use this water whenever the recipe calls for water.
  • The gravy should be thick but pourable, so you could add a little more water, if required.
  • You can also make pindi miryam with just one vegetable. For aratikya pindi miriyam, use 3 raw bananas. For bangala dumpa pindi miriyam, use 3 large potatoes.

Kadhi Pakoda

Kadhi Pakoda
Kadhi Pakoda

Kadhi is the North Indian version of the South Indian Mor Khuzhambu or Majjiga Pulusu. Kadhi Pakoda with Moong Dal Khichdi is one of my favourite combinations. The first time I had this combination was at friend’s home and ever since, I have been hooked on this combination.

Ingredients for Kadhi

  1. Slightly Sour Dahi or Curd – 2 Cups
  2. Besan or Gram Flour – 2 tsp
  3. Ajwain or Carrom Seeds – 1/2 tsp
  4. Jeera or Cumin Seeds – 1/2 tsp
  5. Methi Dana or Fenugreek Seeds – 1/4 tsp
  6. Red Chillies – 2 or 3
  7. Turmeric – 1/8 tsp
  8. Curry Leaves – 5 or 6
  9. Oil – 1 tsp
  10. Salt to Taste

Method to Make Kadhi

  1. Make a smooth paste by whisking together 2 tbsp of water to the gram flour.
  2. Blend together the curd, gram flour paste, turmeric, and 1.5 Cups of water into a smooth liquid.
  3. Set aside.
  4. In a heavy bottomed vessel, heat the oil.
  5. Add the fenugreek seeds and stir-fry till it just starts to change colour.
  6. Add cumin and carom seeds.
  7. Stir-fry for a minute.
  8. Add split red chillies and curry leaves.
  9. Stir-fry for a minute.
  10. Lower the heat.
  11. Add the buttermilk and salt.
  12. Bring to a boil.
  13. Let the kadhi simmer over low heat for 30 minutes.

Ingredients for Pakodas

  1. Besan or Gram Flour – 2/3 Cup
  2. Turmeric – A large pinch
  3. Red Chilli Powder – 1/2 tsp
  4. Soda Bicarbonate (Cooking Soda) – 1/8 tsp
  5. Ajwain – 1/4 tsp
  6. Salt to Taste
  7. Water as Required
  8. Oil for Frying

Method for Making Pakodas

  1. Sieve together the gram flour, turmeric, red chilli powder, and soda bicarb.
  2. Add ajwain to the flour mix.
  3. Slowly add water and make a batter of dropping consistency.
  4. Add salt and mix well.
  5. In a kadhai or a wok, heat the oil till it is hot.
  6. Make pakodas by adding one teaspoonful of pakoda batter at a time to the oil.
  7. Fry till the pakodas are golden brown.
  8. Remove from the oil and set aside.

Putting Together the Kadhi Pakoda

  1. Use a fork to prick some holes in the pakodas.
  2. Add the pakodas to the simmering kadhi.
  3. Let them cook together for about 30 minutes.
  4. Turn off the heat.
  5. Cover and let it sit for 30 minutes.
  6. Serve warm with hot moong dal khichdi.

Thotakura Ava Pettina Pulusu (Stew with Amaranth Leaves and Mustard Paste)

Thotakura Ava Pettina Pulusu
Thotakura Ava Pettina Pulusu

Thotakura (Amaranth or Maath) is absolutely one of my favourite leafy vegetables. It is very versatile and can be cooked in so many different ways to make a variety of curries and stews. For example, you could make Thotakura Vepudu, a simple stir-fry, or then Thotakura Pappu, a dal.

Today, I am writing about Thotakura Ava Pettina Pulusu, a stew.

Ava Pettadam is a classic Andhra technique that uses a paste of mustard seeds and rice as flavouring. It adds a zing to otherwise bland dishes. We use this technique to spice up a variety of dishes including curries and stews.

Serves: 4

Soaking Time: 1 Hour

Cooking Time: 30 Mins


  1. Thotakura, Maath, or Amaranth Leaves – 3 Cups Packed
  2. Anapakaya, Lauki, or Bottle Gourd – 100 gms
  3. Avalu, Rai or Mustard Seeds – 2.5 tsp
  4. Biyyam, Chawal, or Raw Rice – 1 tbsp
  5. Rice Flour – 1 tsp (optional)
  6. Red Chillies – 3
  7. Tamarind Pulp – 1 tbsp
  8. Turmeric – 2 Large Pinches
  9. Oil – 1 tsp
  10. Salt to Taste

To Make the Mustard Paste (Ava)

  1. In a small bowl, soak 1.5 tsp mustard seeds with 1 tbsp raw rice in about 3 tbsp water for about 1 hour.
  2. Drain the water.
  3. Grind the soaked mustard and rice with 1 red chilli to a smooth paste. Add a little water, if required.
  4. Set aside.

To Make the Thotakura Pulusu

  1. Chop Thotakura into fine pieces.
  2. Peel and cut the Aapakaya into 1/2″ cubes.
  3. In a large vessel, mix Thotakura and Anapakaya.
  4. Add enough water to cover the Thotakura and Anapakaya.
  5. Pressure cook for 3 whistles.
  6. In a heavy bottomed vessel, heat the oil.
  7. Add mustard seeds and wait till they splutter.
  8. Add 2 split red chillies and fry for a few seconds.
  9. Add the tamarind pulp, turmeric powder, and 1/4 cup water.
  10. Bring to a boil.
  11. Add cooked Thotakura and Anapakaya along with the water they were cooked in.
  12. Mix well.
  13. Add the mustard-rice paste and salt.
  14. Mix well.
  15. Mix 1 tsp rice flour in 1/4 cup water. Ensure there are no lumps.
  16. Add to the thotakura pulusu.
  17. Bring to a boil.
  18. Turn off the heat and let rest for 15 minutes.
  19. Serve warm with hot rice or as a side dish to Mudda Pappu Annam.


  • I like the thotakura pulusu to be thick and so I add the rice flour. If you prefer it watery, omit the rice flour.
Thotakura Ava Pettina Pulusu
Thotakura Ava Pettina Pulusu