Majjiga Pulusu Recipe

Majjiga Pulusu is a traditional South Indian yogurt-based stew made with buttermilk, vegetables, and spices. It is a tangy and flavorful dish that is often served with rice or as a side dish. The buttermilk gives a creamy texture to the stew, while the spices add a delicious kick. This comforting and refreshing dish is perfect for hot summer days or as a light and healthy meal option.

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45minstotal
45m.total
Majjiga Pulusu
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Ingredients for Majjiga Pulusu Recipe

  • 0.33 cup Buttermilk
  • 0.17 cup Water
  • 0.33 tablespoon Gram Flour
  • 0.17 tablespoon Oil
  • 0.17 teaspoon Mustard Seeds
  • 0.17 teaspoon Cumin Seeds
  • as needed A Few Curry Leaves
  • 0.17 Onion, Chopped
  • 0.33 Green Chilies, Slit
  • 0.08 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 0.33 cup Chopped Vegetables
  • 0.17 tablespoon Ghee
  • 0.33 Dried Red Chilies
  • 0.08 teaspoon Fenugreek Seeds
  • pinch A Pinch Of Asafoetida
  • as required Fresh Coriander Leaves For Garnish

Directions: Majjiga Pulusu Recipe

Cooking Directions

  • STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 2.Add chopped onions and green chilies. Saute until the onions turn translucent.
  • STEP 3.Add turmeric powder, red chili powder, and salt. Mix well.
  • STEP 4.Add chopped vegetables like bottle gourd, drumsticks, or okra. Cook for a few minutes.
  • STEP 5.In a separate bowl, whisk the buttermilk with water and gram flour until smooth.
  • STEP 6.Add the buttermilk mixture to the pan and stir well. Cook on low heat for about 10-15 minutes.
  • STEP 7.In a small pan, heat ghee and add dried red chilies, fenugreek seeds, and asafoetida. Fry until fragrant.
  • STEP 8.Pour this tempering over the majjiga pulusu and mix well.
  • STEP 9.Garnish with fresh coriander leaves and serve hot with rice or as a side dish.

Cooking Tips

  • Make sure to whisk the buttermilk well to avoid any lumps.
  • You can add any vegetables of your choice like carrots, beans, or potatoes.
  • Adjust the spice levels according to your preference by adding more or less chili powder.
  • For a thicker consistency, you can add more gram flour.
  • If you don't have buttermilk, you can make it by adding lemon juice or vinegar to regular milk.

Storage and Serving

  • Majjiga Pulusu is best served fresh and hot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently on the stovetop or in the microwave before serving.
  • Serve with steamed rice or as a side dish with any South Indian meal.
Nutrition
value
111
calories per serving
4 g Fat3 g Protein16 g Carbs2 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    3g
  • Carbs
    16g
  • Fiber
    2g

MacroNutrients

  • Carbs
    16g
  • Protein
    3g
  • Fiber
    2g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    114mg
  • Iron
    1mg
  • Vitamin A
    88mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    36mg
  • Manganese
    < 1mg
  • Phosphorus
    35mg
  • Selenium
    11mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp