• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking From Heart
  • Home
  • Recipe Index
  • About
    • CH Accolades
    • CH Video Recipes
    • Privacy Policy
  • Contact
  • Subscribe to our Blog!
menu icon
go to homepage
  • Recipe Index
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Indian » Andhra Recipes

    Majjiga Pulusu | Mor Kuzhambu | Mom’s Recipe Series

    Published: Jan 20, 2016 · Modified: May 30, 2016 by Ramya · 9 Comments

    2 shares
    • Facebook
    • Twitter

    CH_DSC_0007_1 (2).jpg

    There are a number of recipes on this blog that are inspired from my Amma (my mom) and her kitchen. She is best at cooking traditional Andhra dishes and some that she learnt over her years of stay in Chennai. A number of her recipes are my favorites, needless to say – as mom is the first and best cook for many of us. Given my parents stay in Bangalore, I wanted to feature some of her recipes that are popular among our family. While she cooked or instructed me, I clicked pictures – that way, her recipes would have a permanent inkling on this blog.

    The first recipe in this series is the Majjiga Pulusu, which is quite popular in Andhra Pradesh. This particular recipe called Sorakkai Majjiga Pulsu or Mor Kuzhambu (in Tamil) uses bottle gourd as the main vegetable. Majjiga (Telugu) or Mor (Tamil)  means Buttermilk and Pulusu (Telugu) or Kuzhambu (Tamil) means Curry or Gravy. Predominantly, thick buttermilk is used in making this gravy and hence the name. In northern parts of India, a similar recipe called Kadi is made from buttermilk. In South India, Majjiga Pulusu or Mor Kuzhambu is served with hot rice. My amma prepares Mudha Pappu along with Majjigi Pulusu and it’s a classic combo in Andhra Pradesh.

    CH_DSC_0018_2 (2).jpg

    To make Majjiga Pulusu | Mor Kuzhambu

    • Servings: 4
    • Time: 45 mins
    • Difficulty: Easy
    • Print

    What I used –
    • Thick Buttermilk, 2 cups
    • Sorakkai/Bottle Gourd Chopped, ½ cup
    • Coconut Grated, â…“ cup
    • Green Chillies, 4-5
    • Garlic Pods, 4-5
    • Fresh Ginger, 1.5 inch piece
    • Turmeric Powder, ½ tsp
    • Gram Flour/Besan/Senaga Pindi, 2 tbsp
    • Coriander Roughly Chopped, 3 tbsp
    • Oil/Ghee, 1 tsp
    • Mustard Seeds, ½ tsp
    • Cumin Seeds, ½ tsp
    • Red Chillies, 1 or 2
    • Asafoetida, ¼ tsp
    • Curry Leaves, a few
    • Salt, as required
    • Water, as required

    CH_DSC_0020_3 (2).jpg

    How I made –

    1. In a thick bottomed bowl, add chopped bottle gourd pieces and add enough water to cover the vegetable. Add turmeric powder and set this on medium flame until the vegetable is cooked. Let it cool down completely before adding the buttermilk.

    prep2.jpg

    2. In a mixer jar, add coconut, green chillies, garlic and ginger – make a smooth powder. Add gram flour or besan and whip it again with some water until a thick paste is formed. Set it aside.

    prep1.jpg

    3. Whisk the buttermilk until its smooth and add it to the bowl containing cooked Bottle Gourd. Along with it, add the ground coconut paste and roughly chopped coriander.

    prep3.jpg

    4. In a small pan, heat oil/ghee. Add mustard seeds, cumin seeds and dried red chillies cut in half. As the mustard and cumin seeds splutter, add curry leaves and asafoetida. After ten secs, add this tempering to the bowl containing curd mixture. Add required salt and mix well.

    prep5.jpg

    5. Put this mixture on low flame, stirring constantly until it comes to a boil. If the Majjiga Pulusu/Mor Kuzhambu turns out too thick, add some water and stir constantly so that it does not burn from the bottom. Let it simmer for about 15-20 mins.

    prep6.jpg

    6. Serve hot with rice.

    CH_DSC_0031_4 (2).jpg

    Note –
    • Usually, sour buttermilk is used for making Majjiga Pulusu. Since I didlike anything sour, my Amma makes it with sweet buttermilk.
    • This can be made without any vegetable as well. Just start with step number 2.
    • All the ingredients needed for Majjiga Pulusu are added together and then the Pulusu is put on stove.
    • It’s essential not to add the buttermilk when the vegetable is still hot as it can curdle.
    • Always keep majjigi pulusu on low flame and stir constantly, else it will burn at the bottom or curdle.
    • Traditionally, ground moong dal is used to bring thickness but my mom uses gram flour or besan – I love this version.
    • The spiciness of this depends on the number of green chillies, adjust accordingly.
    • Using ghee for tempering makes this Pulusu taste better.

    Share this: Show some love!

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    • Click to share on Telegram (Opens in new window) Telegram
    • Click to share on WhatsApp (Opens in new window) WhatsApp

    Like this:

    Like Loading...

    More Andhra Recipes

    • Pesarattu Recipe
      Pesarattu | Andhra Special Pesarattu | Green Moong Dosa
    • Tomato Coriander Chutney Recipe
      Tomato Coriander Chutney | Easy Tomato Kothimeera Chutney
    • Easy Pesara Punugulu Recipe
      Pesara Punugulu | Moong Dal Fritters
    • Restaurant Style Raju Gari Pulao Recipe
      Raju Gari Pulao | Raju Gari Veg Pulao

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Bharani

      January 20, 2016 at 12:09 pm

      amma used to make this until we are eating curd/buttermilk... now I want to experiment with coconut /peanut curd 🙂

      Thanks for reminding me this recipe ...

      Reply
    2. Lina

      January 20, 2016 at 12:31 pm

      I love mor kuzhambhu...I tell my mom to make it literally 3 times a week..I should try this version of it too. Gram flour sounds new to me in this recipe! I would love to see how this tastes

      Reply
    3. Chitra Jagadish

      January 20, 2016 at 2:28 pm

      Soothing one... yummm

      Reply
    4. srividhya

      January 20, 2016 at 8:02 pm

      Mom's recipe series yummm. Mor kuzhambu is yummy. We pretty much follow the same thing except for garlic.. Looking forward to more traditional recipes.

      Reply
    5. Freda @ Aromatic essence

      January 21, 2016 at 1:54 am

      Lovely recipe 🙂

      Reply
    6. Traditionally Modern Food

      January 21, 2016 at 5:50 am

      It s in my to do list for longtime now I have a recipe..looks super yum dear

      Reply
    7. kushigalu

      January 21, 2016 at 10:46 am

      Beautiful color 🙂 Healthy and flavorful recipe. YUMMY!

      Reply

    Primary Sidebar

    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


    Popular Recipes

    • Eggless Gulab Jamun Cake
      Eggless Gulab Jamun Cake

    • Fried Gram Chutney without Coconut
      Pottukadalai Chutney | Fried Gram Chutney without Coconut

    • Soya Sukka Curry
      Soya Chunks Chukka | Soya Sukka Curry

    • Bakery Style Egg Puffs Recipe
      Egg Puff | Bakery Style Egg Puffs Recipe

    • Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice

    • No-Bake Mango Cheesecake with Agar Agar
      No-Bake Mango Cheese Cake with Agar Agar


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen on

    • Featured
    my foodgawker gallery

    COPYRIGHT © 2025 - Cooking From Heart

    This website uses cookies to improve your experience. We'll assume you're okay with this, but you can opt-out if you wish.Accept Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    2 shares
    %d