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.
To make Majjiga Pulusu | Mor Kuzhambu
What I used –
- Thick Buttermilk, 2 cups
- Sorakkai/Bottle Gourd Chopped, ½ cup
- Coconut Grated, ⅓ 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
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.
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.
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.
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.
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.
6. Serve hot with rice.
- 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.