Regular readers of the blog know that I love mangoes and use it in a variety of ways (apart from just eating them “as is”. Today, I present the recipe for this tangy Mamidikaya Majjiga Pulusu | Mavinakayi Majjige Huli | Mangai Mor Kuzhambu | Kacche Aam ki Kadhi.

Mamidikaya Majjiga Pulusu | Mangai Mor Kuzhambu: A Raw Mango and Buttermilk Stew from Andhra Pradesh
Mamidikaya Majjiga Pulusu | Mangai Mor Kuzhambu: A Raw Mango and Buttermilk Stew from Andhra Pradesh

Buttermilk stews are popular across India. Called Kadhi, Majjiga Pulusu, Mor Kuzhambu, Majjige Huli, and a whole host of other names. Call it by any name, but this dish is among my favourites and I make many variations of it like this one where the tangy raw mango plays a starring role.

Very few people expect this tangy Mamidikaya Majjiga Pulusu and will be quite surprised when you serve it. It is also very easy to make and that can be a blessing on hot summer days.

If you like mango based recipes, do try my recipes for instant mango pickles and Mamidikaya Pappu | Mango Dal.

Recipe for Mamidikaya Majjiga Pulusu | Kacche Aam ki Kadhi | Mangai Mor Kuzhambu

Mamidikaya Majjiga Pulusu | Kacche Aam ki Kadhi | Mangai Mor Kuzhambu

Mamidikaya Majjiga Pulusu is a simple mango and yogurt based stew that is tangy and refreshing. This Kacche Aam ki Kadhi tastes absolutely great with hot rice.
Prep Time 10 mins
Cook Time 15 mins
Course Accompaniment, Dinner, Lunch
Cuisine Andhra Pradesh, Indian, South Indian
Servings 4 People
Ingredients
  
  • 1/2 Cup Raw Mango Pieces (~150 gms) See Notes
  • 1 Cup Dahi (~ 250 gms)
  • 1 Cup Water
  • 1/4 tsp Turmeric
  • 1/2 tsp Powdered or Grated Jaggery (Optional)
  • Salt to Taste
For Tempering
  • 1 tsp Oil
  • 1 tsp Udad Dal
  • 1/2 tsp Mustard Seeds
  • 2-3 Slit Green Chillies
  • A Few Curry Leaves
Instructions
 
Cooking the Mango
  • Peel and cut the mango to small pieces.
  • Add to a large vessel and add 1/2 cup water.
  • Pressure cook or cook over open flame till the mango pieces are mashable.
  • With a heavy ladle, mash the mango pieces till they are pulp.
Making the Mamidikaya Majjiga Pulusu
  • Whisk or mix the dahi well till it is smooth and there are no lumps.
  • Add the turmeric, jaggery, salt and 1 cup water, and mix well.
  • Add the cooked and mashed raw mango, and mix well.
Adding the Tempering
  • In a heavy ladle, heat the oil.
  • Add the udad dal and fry till it starts to change colour.
  • Add the mustard seeds and slit green chillies.
  • Stir-fry till the mustard seeds pop.
  • Add the curry leaves and stir-fry for a few seconds.
  • Add the tempering to the Majjiga Pulusu and mix well.
Serving Ideas
  • Serve Majjiga Pulusu with steamed rice and some stir-fry on the side.
Keyword Kacche Aam ki Kadhi, Mamidikaya Majjiga Pulusu, Mangai Mor Kuzhambu, Mavinakayi Huli, Vegetarian
Mangai Mor Kuzhambu | Kacche Aam ki Kadhi
Mangai Mor Kuzhambu | Kacche Aam ki Kadhi

How to Make Mamidikaya Majjiga Pulusu | Mangai Mor Kuzhambu | Mavinakayi Majjige Huli

  1. Cooking the Mango
    1. Peel and cut the mango to small pieces. Ensure that the mango is sour; otherwise, the majjiga pulusu will be bland.
    2. Add the mango pieces to a large vessel and add 1/2 cup water. If you are going to pressure cook the mangoes, then use a large vessel and the mango pulp tends to spill out in a small vessel.
    3. Over medium flame, pressure cook the mangoes or then cook them over open flame till the mango pieces are completely mashable.
    4. Let the mango pieces cool a bit and then using a heavy ladle or a churner, mash the mango pieces till they are pulp.
  1. Making the Mamidikaya Majjiga Pulusu
    1. Whisk the dahi or mix it with a heavy spoon till it is smooth and there are no lumps.
    2. Add the turmeric and 1 cup water, and mix well.
    3. Add jaggery, salt, and cooked mango pulp and mix well.
  2. The Final Step – Adding the Tempering
    1. In a heavy ladle, over medium flame, heat the oil and add udad dal.
    2. Stir-fry till the dal starts to change colour.
    3. Now add the mustard seeds and slit green chillies.
    4. Stir-fry till the mustard seeds start to pop.
    5. Add the curry leaves and stir-fry for a few seconds.
    6. Now add the tempering to the Mamidikaya Majjiga Pulusu and mix well.
  3. Serving Ideas
    1. Serve the Mamidikaya Majjiga Pulusu with steamed rice and some stir-fry on the side. I served it with Ragi Sankati and Menthi Podi Veysina Aratikaya Kura | Stir-Fried Raw Banana Flavoured with a Fenugreek-based Spice Powder
Mavinakayi Majjige Huli
Mavinakayi Majjige Huli
 

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