Majjiga Pulusu | Mor Kuzhambu | Andhra Kadhi
Majjiga Pulusu is a buttermilk stew from Andhra Pradesh and Telangana. It is called Mor Kuzhambu in Tamil Nadu. In Andhra, we add a whole range of vegetables to this Kadhi. In this version, I have used only drumstick and bottle gourd. However, on other occasions, I also add okra or lady fingers and brinjals as well.
Ingredients
- 1 Cups Curd
- 1 Cup Water
- 3/4 Cup 1” Bottle Gourd Pieces ~125 gms
- 1 Small Drumstick, Cut into 2" pieces (~100 gms)
- Salt to Taste
For the Coconut Paste
- 1/4 Cup Grated Coconut
- 2 or 3 Green Chillies
- 2 tbsp Water
For Tempering
- 2 Red Chillies
- 1/4 tsp Turmeric
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Oil
- A Few Curry Leaves
Instructions
Cooking the Vegetables
- To a heavy bottomed vessel, add the bottle gourd, drumstick, 1 cup of water and 1/2 tsp salt.
- Over medium heat, cook without a lid till the water starts to simmer.
- Cover and cook till the vegetables are done.
- Let the vegetables cool a bit.
Making the Paste
- Grind the grated coconut and green chillies with 2-3 tbsp water into a smooth paste.
- Getting the Yogurt Base Ready
- Add the ground coconut-chilli paste to the curd and beat well to get a smooth thick liquid. Do not add any water at this stage because the vegetables are being cooked in a lot of water.
Tempering the Final Step
- In a ladle, heat the oil.
- Add the mustard seeds and wait till they crackle.
- Add the cumin seeds and fry for about 10 seconds.
- Add the split red chillies and curry leaves, and fry for a few seconds.
Putting Everything Together
- When the vegetables have cooled a bit, add the spiced dahi to it and mix well.
- Add the tempering a mix well.
- On low to medium flame, heat the Majjiga Pulusu for about 5 minutes. Do not let it boil because there is no binding agent and the yogurt will split.
- Turn off the heat.
- Cover and let the Majjiga Pulusu rest a bit.
Serving Ideas
- Serve the Majjiga Pulusu with plain steamed rice, or as a side to rice mixed with Kandi Podi | Paruppu Podi, rice mixed with Patoli | Bharda Palya, or then rice mixed with Kandi Pachadi | Andhra Tuvar Dal Chutney.
Notes
- 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 simmer.