Category: Stews or Pulusus

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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 Slightly Sour Dahi or Curd –...


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

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....


Chukka Koora Majjiga Pulusu (Buttermilk Stew with Green Sorrel)

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...

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