Majjiga Pulusu Recipe

If you’re looking for a light yet flavorful dish to pair with rice, Majjiga Pulusu is the perfect choice. This traditional Andhra-style buttermilk stew is simple, comforting, and packed with authentic South Indian flavors.

But what exactly isMajjiga Pulusu?

The wordMajjiga means buttermilk in Telugu, and Pulusu refers to a tangy stew. It is a delicately spiced buttermilk-based curry, often compared to Mor Kuzhambu, a Tamil Nadu variant of the dish. The combination of smooth buttermilk, tempered spices, and garlic gives it a rich aroma and unique taste.

Why is Majjiga Pulusu Special?

1. A Cooling and Digestive-Friendly Dish

SinceMajjiga Pulusu is made with curd (buttermilk), it aids digestion and cools the body, making it an excellent summer dish. The spices used, such as cumin and garlic, also help in maintaining gut health.

2. A Perfect Alternative to Sambar and Rasam

If you’re bored of the usual sambar and rasam, Majjiga Pulusu is a great option to try. It has a similar tangy taste but a lighter texture, making it an ideal side dish for hot steamed rice.

3. Easy to Make and Uses Everyday Ingredients

You don’t need fancy ingredients to prepare Pulusu. Most of the ingredients are already available in every Indian kitchen, making it an easy, hassle-free dish to prepare.

Ingredients for Majjiga Pulusu

-Curd (Yogurt) – ½ liter

-Garlic – 5-6 cloves (finely chopped)

-Onion – 1 (finely chopped)

-Turmeric Powder – ½ tsp

-Mustard Seeds – 1 tsp

-Cumin Seeds – 1 tsp

-Black Gram (Urad Dal) – 1 tsp

-Salt – As required

-Dry Red Chillies – 2

-Green Chillies – 2 (slit)

-Curry Leaves – Few

-Coriander Leaves – For garnishing

-Oil – 2 tbsp

-Water – As required for consistency

Step-by-Step Recipe for Majjiga Pulusu

1. Prepare the Buttermilk Base 

In a mixing bowl, add½ liter of curd. Using a whisk or hand beater, beat the curd until it turns smooth and creamy. Add water to get the required consistency. Add salt to taste and mix well. Set aside.

2. Tempering the Spices 

Heat 2 tbsp of oil in a kadai. Once hot, add 1 tsp cumin seeds,1 tsp mustard seeds, and 1 tsp black gram (urad dal). Sauté for a few seconds until they begin to splutter.

Now, add dry red chilies, slit green chilies, and fresh curry leaves. Stir well for a few seconds.

3. Add Garlic and Onions 

Add finely chopped garlic and let it fry until golden brown. The garlic should be cooked well, as it enhances the flavor of theMajjiga Pulusu.

Once the garlic turns aromatic, add chopped onions and sauté until they turn soft and translucent.

4. Add Turmeric and Buttermilk 

Add½ tsp turmeric powder and mix well. Now, reduce the flame to low and slowly pour the prepared buttermilk mixture into the kadai.

Keep stirring continuously to prevent curdling. Let it cook for 2-3 minutes on a low flame. Do not boil; just let it warm up gently.

5. Garnishing and Serving 

Finally, add freshly chopped coriander leaves and give it a final stir. Turn off the flame. Garlic Majjiga Pulusu is now ready to serve.

Serve hot with steamed rice, a dollop of ghee, and papad on the side for a complete meal.

Also check Alasanda Vadalu ela cheyali

Interesting Facts About Majjiga Pulusu

-Majjiga Pulusu vs. Mor Kuzhambu: While both are buttermilk-based stews, Mor Kuzhambu from Tamil Nadu uses coconut and a ground masala paste, whereas Majjiga Pulusu has a simpler tempering-based preparation.

-Protein and Calcium Rich: Curd is an excellent source of calcium and protein, making this dish a nutritious choice.

-Best for Summers: The cooling effect of buttermilk makes Majjiga Pulusu an ideal meal for hot summers, helping in hydration and digestion.

Frequently Asked Questions (FAQ)

1. Can I store Majjiga Pulusu? 

It is best consumed fresh. However, you can store it in the refrigerator for up to 24 hours. Reheat gently without boiling.

2. Can I add vegetables to Majjiga Pulusu? 

Yes! Some variations include adding ash gourd, bottle gourd, or even raw banana for extra nutrition and texture.

3. How do I prevent curdling? 

Always cook Majjiga Pulusu on low flame and keep stirring continuously after adding buttermilk. Never let it come to a boil.

4. Can I make it without garlic? 

Yes! If you prefer a no-garlic version, skip the garlic and proceed with the same recipe. The taste will still be delicious!

Conclusion

If you love traditional South Indian food, Majjiga Pulusu is a must-try dish. Its creamy texture, subtle spices, and rich aroma make it a comforting meal that pairs beautifully with rice. Whether you’re looking for a quick lunch option or a cooling dish during the summer, this Andhra delicacy never disappoints.

Try this Garlic Majjiga Pulusu recipe, and let us know how it turned out in the comments. Don’t forget to share it with your friends and family!

For more authentic Andhra recipes, stay tuned to Kallpana Kitchen.