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.


I would love to hear your thoughts and suggestions. Do leave me a comment.