From the recipe box
Majjiga Pulusu
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Squash, Pumpkin, Bottle gourd (Sorakaya / Lauki), Ash gourd (Boodida gummadikaya), Chayote (Seevankaya / Chow chow), Okra (Bendakaya / Bhindi), Taro root (Chama dumpa / Arbi)
From my kitchenCook this meal
Ingredients & method
- Prep
- 20 mins
- Cook
- 20 mins
- Total
- 40 mins
- Serves
- 4
Ingredients
- 3-4 cupsvegetable of choice, cut into 1-inch cubes
- as neededSalt
- as needed for boilingWater
Majjiga Pulusu Masala Paste
- 1 tablespoonchana dal
- 1 tablespoontoor dal
- 1 tablespooncoriander seeds
- ½ tablespooncumin seeds (jeera)
- ½ teaspoonmustard seeds
- —1-inch piece ginger
- 4-5green chilies (adjust based on spice preference)
- ¼ cupfresh shredded coconut
- as needed for soaking and grindingWater
- ½ cupyogurt
- 1½-2 cupswater (to thin into buttermilk)
- to tasteSalt
A pinch of hing (asafoetida)
- 1-2 teaspoonsoil
- ½ teaspoonmustard seeds
- ½ teaspooncumin seeds
Notes & Tips
- Majjiga Pulusu is one of those recipes where the method stays constant but the vegetable changes with the season. The same spice paste works beautifully with many different vegetables, so it is a great way to use whatever is available in your kitchen.
- A few tips for the best Majjiga Pulusu:
- The buttermilk should always be added on low-medium heat and stirred while cooking to prevent curdling.
- The freshly ground paste is what gives this dish its traditional flavor, so soaking the dals and spices helps create a smoother texture.
- Adjust the consistency based on preference — some families prefer it thinner like a pulusu, while others enjoy a slightly thicker curry.
- The tanginess depends on the yogurt used, so adjust salt and water accordingly.
Step by step
Method
- 01
Cut your vegetable of choice into 1-inch cubes. Add to a pot with water and a little salt. Boil for 7-8 minutes until the vegetable is tender but still holds its shape.
- 02
Add chana dal, toor dal, coriander seeds, cumin seeds, mustard seeds, ginger, and green chilies to a bowl. Add water and soak for 2-3 hours. If short on time, soak in hot water for at least 30 minutes.
- 03
Drain the soaked ingredients and blend them with fresh coconut and a little water into a smooth, thick paste.
- 04
Whisk the yogurt with water until it becomes a thin buttermilk consistency. Slowly mix the ground masala paste into the buttermilk.
- 05
Add the buttermilk mixture to a pot and cook on medium-low heat. Stir continuously while bringing it to a gentle boil to prevent the yogurt from curdling (max 5-6 minutes)
- 06
Add the cooked vegetables, salt, turmeric, hing, and chopped curry leaves. Simmer for a few minutes until everything comes together.
- 07
Prepare the tempering by heating oil and adding mustard seeds and cumin seeds. Once they splutter, pour the tadka over the Majjiga Pulusu.
- 08
Garnish with fresh cilantro and serve hot with rice.
- 09
About Majjiga Pulusu
- 10
Majjiga Pulusu is a traditional Telugu yogurt-based curry made with vegetables, a freshly ground spice and coconut paste, and thin buttermilk. It is a comforting everyday dish that is especially loved with hot rice.
- 11
The beauty of Majjiga Pulusu is that the vegetable can change completely depending on the season and what is available at home. Different households have their favorite versions — some make it with squash or pumpkin, while others use bottle gourd, okra, or chayote.
- 12
The basic formula stays the same:
- 13
Vegetable – Soft cooked vegetables provide the body of the curry.
- 14
Spice + Coconut Paste – A freshly soaked and ground mixture of dals, spices, ginger, chilies, and coconut gives Majjiga Pulusu its signature flavor.
- 15
Buttermilk Base – Thinned yogurt creates the creamy, tangy curry.
- 16
Tempering – A simple tadka finishes the dish with aroma and flavor.
- 17
This recipe uses my grandmother’s carefully measured ratios to create a classic Telugu-style Majjiga Pulusu.
