Majjiga Pulusu - Vegetables cooked in buttermilk
There are numerous ways to prepare Majjiga Pulusu, our Andhra version of Kadhi, a buttermilk based stew. This pale yellow colored stew calls for vegetables cooked in a delectable combination of fresh coconut-green chillis paste and well beaten sour curd. Vegetables like okra, bottle gourd and drumsticks are usually used to prepare this sweet-sour flavored sauce with a tinge of spice that tickles your taste buds, though you could also use sweet potatoes, tomatoes, greens and potatoes.
You can tweak this recipe, giving it a herby flavor by adding fresh coriander leaves to the coconut-green chilli paste. You can omit asafoetida and add a crushed garlic in the tempering. Try to limit to two to three varieties of vegetables and not more and use slightly sour curd. Fresh, warm and comforting, a delicious stew.
Majjiga Pulusu Recipe
Preparation: 25 mts
Serves 4-5 persons
Cuisine: Andhra
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2 cups cubed vegetables (bottle gourd/ladyfingers/drumsticks/potatoes/sweet potatoes)
1 onion, sliced (optional)
big pinch turmeric pwd
2 cups thick curd (slightly sour curd)
1 cup water
salt to taste
For Paste:
4 tbsps grated fresh coconut
3 green chillis
1-2 tbsps fresh coriander leaves (optional)
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/4 tsp methi seeds
1/2 tsp cumin seeds
pinch of hing/asafoetida (optional)
10-12 fresh curry leaves
2 dry red chilli, de-seed and tear (optional)
1/2 tbsp oil
1 Make a paste of grated coconut, green chillis and coriander leaves without adding any water.
2 Beat the curd well adding water to form a smooth sauce like consistency.
3 Combine the ground paste with the beaten curd and keep aside.
4 Add half a cup of water to the cubed vegetables (1/2 tsp salt) except the onions and cook till they are half-cooked. Keep aside.
5 Heat oil in a pan, add mustard seeds and let them pop, add the cumin seeds, methi seeds and let them turn slightly brown. Add the curry leaves, red chillis and asafoetida, turmeric pwd and toss for a few seconds. Add the onions and saute for 4 mts before adding the cooked vegetables (along with left over water if any) and combine well.
6 Add the curd-coconut mixture to the vegetables and on low heat, cook stirring continuously, otherwise it might curdle. Adjust the salt and cook till the vegetables absorb the flavors and the gravy thickens. Do not boil. Turn off heat. Cover lid and let it sit for a few minutes before serving for the flavors to absorb.
7 Serve with white rice.
By sailu • Jan 16th, 2008 • Category: All Recipes, Andhra Recipes, Curries & Gravies, Dairy & Milk, Vegetables, Vegetarian Recipes
Hmm..If you want to make it a little thick, you could add a spoonful of besan to the curd mixture ! now i know whats going to be my lunch tomorrow…
Sailu garu!Very nice picture.This is one my favs.My mom makes this with coconut milk also sometimes.When you get time,plz try it with coconut milk.It tastes good too.I made this last week with bottle gourd and tomato and posted in my blog.
Madhavi
A plate full of rice please , then i can start enjoying it.
Back at home mt mom make this curry but then without drumsticks. It is a realy good idea to add them as i love them.
love all curries with curd and coconut. new combo for us but love it. Great photo.
really a comfort food…just love them…. i dont normally add drumsticks….ur looks nice…will try this way next time……
This looks great Sailu. One of my friend used to make it without coconut. But I think I will love this version more than that version.
Hi Sailu,
haven’t heard of this dish anytime, but sounds delicious, a must try for me, as me and hubby both are kadhi lovers :)) .
thanks for sharing.
SO finally you started stealing time from that embroidery work ? :D.
Sailu, this is one of our comfort food at home.. i make mine the tamilian way… but this sounds and looks really delicious!
Hmm some coincidence, I too made sorakai majjiga pulusu. But mine was no way looking sooo delish !!!
sailu garu..this is very nice..actually i make majiga pulusu, by adding senagapindi to curd by boiling it for along time..this looks more easy, i never used onion, i think onion and drumstick increases taste…thanks for a nice recipe.
Onion is purely optional. I sometimes add sengapindi [besan] (1 tbsp mixed with 2 tbsps of water) towards the end the cooking process for a thicker gravy.
Sailu,
I am really happy to see your recipes again,
And should appreciate the new look of your site it has come up very nice
and very convenient to go to all kinds of cuisines.
Congratulations on Suvastra. Really apt name and very interesting!
Keep it going!
Best Regards
Karuna.
Sailu, your rava idli and peanut chutney recipe along with fotos and content has been copied and posted here, himabindhu.blogspot.com/2007/11/groundnut-chutney-or-peanut-chutney.html. I’m sure many other recipes of yours and other people are posted over there. Just wanted to let you all know.
Hai Shailaja,
I have been viewing your website for a long time now, but never tried any of the recipes. Recently I prepared Capsicum Masala Rice and it turned out fantastic. So I decided to prepare Majjiga Pulusu because it was looking so good and yummy. I tried and I guess I put more coriander leaves. The final output was looking too greenish and nowhere near to what you have prepared. However my husband liked the taste. I don’t know where I went wrong. Did I put less yogurt or coconut gratings? Or is it because of more coriander leaves?
Arathi
Its the coriander leaves, Arathi. Its an optional ingredient.
Sorry Sailu, if i am odd man out here in the blog. Whenever i see a new dish, it tickles my taste buds a lot. Today i will try it and going to enjoy with my room mates.
Thanks for all…
Hi Sailu,
Am blogging your Majjiga Pulusu as a model recipe in the 1001 Andhra curries cookbook at http://ramkicooks.blogspot.com/
/Thanks