Majjiga Pulusu is a famous South-Indian stew made with beaten sour-curd/buttermilk. There are different versions to this. In my family itself, there are 2 versions – My mother’s and my mother-in-law’s 🙂 My mom makes a very mildly flavored one while my mom-in-law makes it with coconut paste and any leafy vegetable.
Today, I am sharing my mom’s version of majjiga pulusu and this goes well mainly with rice. Make a dry or semi-dry curry on the side and it matches perfectly.
Preparation time: 30 mins
Cooking time: 15-20 mins
To be soaked(30 mins) and ground to fine paste
Chana dal/Senaga pappu – 1 tbsp
Coriander seeds (dhania) – 1 tbsp
Red Chilli – 5 to 6
Water – 4 tbsp
Sour buttermilk – 3 cups (churned well)
Bottle gourd/Anapakaya – 1/2 cup (large chunks)
Ajwain seeds/Vaamu – 1/2 tsp
Coriander leaves – to garnish
Salt – to taste
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Fenugreek seeds/Menthulu – 3-4
Curry leaves – 6-7
Asafoetida/Hing – 1/2 tsp
- Add about 1.5 cups of water to a deep pan/kadai. Add a pinch of salt and the bottle gourd pieces.
- Let the bottle gourd cook completely.
- Then, to the ground paste add about 1/4th of the churned buttermilk and mix well.
- Reduce the flame of the kadai (with bottle gourd) to complete low and then add the buttermilk-paste mixture prepared in step3.
- With the flame in low, add the remaining 3/4th buttermilk as well.
- Do not increase the flame, the entire cooking from now needs to be done in low flame else the buttermilk will curdle.
- In another pan prepare the tadka with the ingredients under ‘for tadka’.
- Add salt, ajwain seeds and the tadka to the buttermilk mixture and let boil for about 10-15 minutes in low until you get the desired consistency.
- Finally garnish with coriander leaves and serve hot.
You may add finely chopped raw onion to the pulusu just before serving. It gives a good crunch.