Majjiga Pulusu

Veg

Buttermilk vegetable curry — thin sour buttermilk (majjiga) simmered gently with cooked vegetables (raw banana, yam, raw papaya, or ash gourd), a ground paste of fresh coconut, green chilli, cumin, and coriander, turmeric, and salt until the curry thickens slightly and the vegetables soften completely; tempered with mustard seeds, dried red chilli, cumin, and curry leaves in sesame oil. The buttermilk must not boil or it will split and curdle; the entire cooking is done below a simmer. Distinctly lighter and more cooling than a tamarind-based pulusu; the lactic sourness of the buttermilk is milder and more digestible. The go-to curry in Telangana and Andhra during summer months and after heavy festival meals; also the classic preparation for Ashtami and fasting days when a light, cooling meal is prescribed.

Cuisines

Tamil Brahmin Rayalaseema Andhra Telangana

Best for

Lunch Dinner

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Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

	1 cup	Yogurt , sour
	1 cup	Water
	1 tablespoon	Gram Flour
	1 teaspoon	Turmeric powder
	1 teaspoon	Salt
	1 tablespoon	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	2	Red Chili , dried
	1 sprig	Curry Leaf
	1 teaspoon	Ginger , chopped
	1 teaspoon	Green Chili , slit
	1	Bottle Gourd , medium-sized, peeled and cubed
	2 tablespoons	Cilantro , chopped

Instructions

1 In a bowl, whisk together the sour curd, water, gram flour, turmeric powder, and salt until smooth and set aside.
2 Heat oil in a pan over medium heat and add mustard seeds.
3 Once the mustard seeds splutter, add cumin seeds, asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds.
4 Add chopped ginger and slit green chili to the pan, sauté for another minute.
5 Add the cubed bottle gourd to the pan and sauté for 2-3 minutes.
6 Pour the curd mixture into the pan, stirring continuously to prevent curdling.
7 Bring the mixture to a gentle boil, then reduce the heat and simmer until the bottle gourd is cooked through, about 10-15 minutes.
8 Garnish with chopped coriander leaves before serving.

Tips

Ensure the curd is sour for the authentic taste; if not, add a little lemon juice.