Majjiga pulusu
Majjiga pulusu, from above
VegAndhra Pradesh

Majjiga pulusu

Buttermilk simmered with ash gourd and a coconut ginger paste. Andhra's cool down curry.

30 minTime
5 gProtein each
mildSpice
The buttermilk curry1 chapter · 1 min read

Make it your way

Grandma's waySour curd, ash gourd and a coconut ginger paste.
The original
144kcalsame
5 gproteinsame
3 gfibresame
30minutessame

Majjiga pulusu as Andhra homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Curd (plain yogurt, natural yoghurt)1⅔ cups sour curd
Water¾ cup
Ash gourd (winter melon)1½ cups, cubed
Fresh grated coconut⅓ cup
Chana dal (split chickpeas)1 tbsp, soaked
Green chilli2
Ginger1.5 cm
Cumin seeds½ tsp
Turmeric (ground turmeric)¼ tsp
Cooking oil (vegetable oil)2 tsp
Mustard seeds½ tsp
Dried red chilli1
Curry leavesa sprig
Asafoetidaa pinch
Saltto taste

Method

4 steps
  1. 1Boil ash gourd in a little water with salt and turmeric until translucent.
  2. 2Grind coconut, soaked chana dal, chillies, ginger and cumin to a smooth paste; whisk into the curd with water.
  3. 3Add the curd mix to the gourd and heat gently, stirring, until it just begins to steam. Do not boil.
  4. 4Temper mustard, red chilli, curry leaves and asafoetida in oil and pour over.
Serve it like this

Serve warm in a bowl over rice with a spicy fry and a dollop of avakaya on the side.

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Make it a meal

What goes with Majjiga pulusu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Dondakaya fry35 min
On the side Avakaya45 min
On the side Bendakaya vepudu30 min
To drink Sweet lassi10 min
Something sweet Pala thalikalu60 min
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