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.
Cuisine Andhra, Indian, South Indian, Tamil Nadu, Telangana, Vegetarian
Servings 6People
Ingredients
1CupsCurd
1CupWater
3/4Cup1” Bottle Gourd Pieces~125 gms
1SmallDrumstick, Cut into 2" pieces (~100 gms)
Salt to Taste
For the Coconut Paste
1/4CupGrated Coconut
2 or 3Green Chillies
2tbspWater
For Tempering
2Red Chillies
1/4tspTurmeric
1/2tspMustard Seeds
1/2tspCumin Seeds
1tspOil
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.
Keyword Andhra Kadhi, Majjiga Pulusu, Mangai Mor Kuzhambu
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!