Majjiga Pulusu | Mor Kuzhambu | Andhra Kadhi

Ingredients

• 240 mlcurd
• 240 mlwater
• 125 gbottle gourd, cut into 2.5 cm pieces
• 1 small (about 100 g), cut into 5 cm piecesdrumstick
• to tastesalt
• about 20 ggrated coconut
• 2 or 3green chillies
• 30 mlwater
• 2dried red chillies
• ¼ tspturmeric
• ½ tspmustard seeds
• ½ tspcumin seeds
• 5 mloil
• a fewcurry leaves

Instructions

1. 1

   Cook the vegetables

   Put the bottle gourd and drumstick in a heavy-based pan with 240 ml water and ½ tsp salt. Cook over a medium heat, uncovered, until the water begins to simmer. Cover and cook until the vegetables are tender, then leave them to cool slightly.

2. 2

   Make the paste

   Grind the grated coconut and green chillies with 2–3 tbsp water until smooth.

3. 3

   Prepare the curd

   Add the coconut-chilli paste to the curd and beat until smooth and thick. Do not add water at this point, as the vegetables have been cooked in plenty of water.

4. 4

   Temper the spices

   Heat the oil in a small ladle or pan. Add the mustard seeds and wait for them to crackle, then add the cumin seeds and fry for about 10 seconds. Add the split red chillies and curry leaves, and fry for a few seconds.

5. 5

   Combine and warm

   Once the vegetables have cooled slightly, stir in the spiced curd mixture. Add the tempering and mix well. Warm over a low to medium heat for about 5 minutes without letting it boil, then turn off the heat. Cover and leave to rest briefly.

6. 6

   Serve with rice

   Serve with plain steamed rice, or alongside rice mixed with Kandi Podi (Paruppu Podi), Patoli (Bharda Palya) or Kandi Pachadi (Andhra Tuvar Dal Chutney).

What is Majjiga Pulusu?

Majjiga Pulusu is a tangy buttermilk-based stew from Andhra Pradesh and Telangana; a related dish is known as Mor Kuzhambu in Tamil Nadu. Andhra versions can include a range of vegetables, while this one focuses on drumstick and bottle gourd.

The vegetables cook in water before the curd mixture goes in, and coconut gives that mixture body. Gentle warming brings everything together without boiling the curd.

Nutrition and macros by portion

The nutrition label shows one serving as written: 65 calories, 2g protein, 7g carbs, 4g fat.

The rice usually served alongside supplies most of the meal's carbohydrates, while curd and coconut contribute some protein and fat; the vegetables add volume and fibre. Pair a serving with steamed rice and, if you like, extra vegetables rather than making rice the whole plate.

The vegetables

Bottle gourd: Cut it into evenly sized pieces so it softens at a similar pace throughout.

Drumstick: The cut pieces contribute their distinctive flavour as they simmer. Cook both vegetables until tender, but not so long that they lose their shape.

A smooth coconut-curd base

Coconut paste: Grind the coconut and green chillies thoroughly, adding just enough water to help the blades move. A smooth paste blends more evenly into the curd.

Curd: Beat it with the paste before adding it to the vegetables. The cooking liquid already in the pan thins the stew, so extra water in the curd mixture is unnecessary.

Keep the heat gentle

Cool first: Let the cooked vegetables lose some heat before stirring in the curd mixture. This gives you a calmer start to the final warming stage.

Warm, do not boil: Heat the stew over a low to medium flame for about 5 minutes. Boiling can make the curd split, so take the pan off the heat once it is warmed through.

Listen for the tempering

Mustard seeds: Wait until they crackle in the hot oil before adding the cumin. That sound is a useful cue that the tempering is underway.

Cumin and leaves: Fry the cumin for about 10 seconds, then add the red chillies and curry leaves for just a few seconds. Add the tempering to the stew and mix it through.

What to serve alongside

Steamed rice is the straightforward pairing, soaking up the tangy sauce and making the vegetables part of a satisfying bowl.

For the combinations suggested in the recipe, serve it with rice mixed with Kandi Podi, Patoli or Kandi Pachadi. Keep the stew as the saucy accompaniment.

Recipe notes & tips

• Cut the bottle gourd and drumstick to similar sizes so they cook evenly.
• Use only enough water to make the coconut and chilli grind smoothly.
• Beat the curd mixture until no large lumps of coconut paste remain.
• Let the vegetables cool slightly before mixing in the curd base.
• Keep the final warming gentle and remove the pan from the heat before the stew boils.

Variations

• Add okra: Simmer cut okra with the other vegetables until tender.
• Add brinjal: Include pieces of brinjal alongside the bottle gourd and drumstick.
• Adjust the heat: Use fewer green chillies for a milder paste.
• Use another oil: Choose a neutral cooking oil for the tempering.
• Serve with podi rice: Pair the stew with rice mixed with Kandi Podi as suggested.

Common mistakes to avoid

• Adding water to the curd: Skip it because the vegetable cooking liquid already thins the stew.
• Boiling the curd: Keep the heat low to medium and warm gently to help prevent splitting.
• Adding curd while vegetables are very hot: Let them cool slightly before combining.
• Overcooking the tempering: Add the curry leaves and red chillies only for a few seconds.
• Leaving the vegetables firm: Cover the pan after the water simmers and cook until the pieces are tender.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently over a low heat, stirring often, and do not let the stew boil; the curd may separate.

Frequently asked questions