Majjiga pulusu
AI-drafted · awaiting admin review
A light curry of sour buttermilk thickened with coconut and chana dal paste, cooked with vegetables like ash gourd or okra.
Region: Andhra PradeshOccasion: Everyday lunch, especially in summerTime: 35 minServes: 4Vegetarian
Ingredients
- 2 cups sour curd, whisked with 1 cup water
- 1½ cups ash gourd (or okra, or bottle gourd), cubed
- 2 tbsp chana dal, soaked 30 minutes
- ¼ cup grated coconut
- 2 green chillies
- ½-inch piece ginger
- 1 tsp cumin seeds
- ¼ tsp turmeric
- Salt to taste
- For tempering: 1 tbsp oil, 1 tsp mustard seeds, 2 dried red chillies, curry leaves, a pinch of hing
Method
- Cook the vegetable with a little water, salt and turmeric until tender.
- Grind the soaked chana dal, coconut, green chillies, ginger and cumin to a smooth paste.
- Mix the paste into the whisked buttermilk and pour it over the cooked vegetable.
- Heat gently, stirring all the time, until it just begins to bubble. Do not boil hard or it may split.
- Add the tempering and serve with rice.
History
Buttermilk curries are made across South India under different names. In Telugu, majjiga means buttermilk and pulusu means a sour curry.
Significance
Majjiga pulusu is cooling and easy on the stomach, so it is a favourite on hot days and is often served at festive meals.