Andhra Majjiga Pulusu
A cooling, tangy buttermilk stew simmered gently with ash gourd or okra and finished with a fragrant tempering, a summer staple across Andhra homes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 130 kcal
Equipment
- •Heavy-bottomed pan
- •Small tempering pan
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 8 g
- carbs
- 10 g
- fibre
- 1.5 g
- protein
- 5 g
- calories
- 130 kcal
Instructions
- 1
Cook the cubed ash gourd (or okra) in a little water with turmeric and salt until just tender. Set it aside.
- 2
Whisk the buttermilk with gram flour until it is completely smooth and lump-free.
- 3
Grind the grated coconut with green chillies and ginger into a coarse paste, if using.
- 4
Stir the cooked vegetable and coconut-chilli paste into the whisked buttermilk mixture.
- 5
Warm the pan gently over low heat. Stir continuously so the buttermilk does not curdle.
- 6
Simmer on the lowest heat for 8-10 minutes. Do not let it come to a hard boil.
- 7
Heat oil in a separate small pan. Add mustard seeds, fenugreek seeds, and dried red chillies until they pop and sizzle.
- 8
Add curry leaves until they crackle. Pour this sizzling spice mixture over the simmering pulusu (tangy stew).
- 9
Adjust the salt to taste. Take the pan off the heat immediately so the buttermilk does not split.
Chef's tips
Keep the heat very low so the buttermilk does not split. Use well-soured buttermilk rather than fresh curd for the best tangy flavour.
Ingredient substitutions
- ash gourd → okra or bottle gourd
Storage
Refrigerate for up to a day; buttermilk-based dishes do not keep well longer.
Reheating
Warm very gently on low heat, stirring constantly; do not microwave or boil.
Common mistakes to avoid
- •Boiling the buttermilk on high heat, which makes it curdle and separate.
- •Skipping the gram flour, which stops the buttermilk from splitting as it warms.
Serving suggestions
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