Vundala Majjiga Pulusu/Buttermilk Stew With Protein Balls

imageVundala majjiga pulusu

Buttermilk is one of the most simple and staple foods of Indian homes. Buttermilk is enjoyed in the form of salted or sweetened lassi. Several Indian dishes are prepared using either curd or buttermilk. A delicious recipe where the tartiness of buttermilk can be enjoyed is Majjiga pulusu. There are several variantions in Majjiga pulusu (Depending on preparation, vegetables used, etc). One such variantion is Vundala Majjiga pulusu. Vundala majjiga pulusu is buttermilk stew prepared with protein balls. This is an amazing Chittoor district(Andhra Pradesh) recipe. Protein balls are prepared with soaked pigeon peas/toor dal adding few spices. Soaked toor dal is then ground into a fine paste and later made into balls(Vundalu). These balls are cooked in buttermilk to prepare Vundala majjiga pulusu. This goes well with hot steamed rice. Here I present special delicacy Vundala majjiga pulusu to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Main
Cuisine: Andhra, India
Servings: 4-6


Curd: 1 cup

Pigeon peas/toor dal/kandi pappu: 1 small cup or two fistfuls.

Red chilli: 3 nos.

Green chilli: 1 no.

Ginger: Half inch piece

Cumin seeds: 1 tsp

Salt: As required

Turmeric: Generous pinch

Curry leaves: A sprig

Coriander leaves: Few


Ghee: 1 tsp

Mustard: Half tsp

Cumin: Half tsp

Asafoetida: A pinch

Fresh grated coconut/dry copra powder: 1 tsp.

Method of preparation:

1. Take one small cup of toor dal in a vessel.image

2. Rinse once with water and soak the toor dal in enough water. Put red chillies and green chilli too.image

3. Soak the dal and chillies in water for one hour.image

4. Meanwhile take one cup of curd and beat the curd with a beater. Keep aside.image

5. After one hour of soaking, pour the soaked toor dal water into the curd and whisk thoroughly. Add required amount of water also to get thin buttermilk. Add turmeric too.image

6. Now take a mixer grinder put the soaked toor dal and chillies. Add cumin, roughly chopped half inch ginger piece and required amount of salt too.image

7. Grind to a fine paste without adding water.image

8. Transfer the ground paste into a vessel. Keep one tsp ground paste which is to be added to the buttermilk to get good consistency.image

9. Make medium size balls from the ground toor dal paste and keep aside.image

10. Now take the thin buttermilk and add one tsp of ground paste into it.image

11. Mix well and allow the buttermilk to boil. Add required amount of salt too.imageimage

12. Take six balls and carefully drop them into the boiling buttermil. Don’t stir the buttermilk for five minutes.image

13. Allow the balls to cook on low flame till the balls come up.image

14. Transfer the  cooked balls onto a plate.image

15. Now drop the remaining balls into the buttermilk and do not stir.image

16. Cook till the balls float. That means the balls are cooked completely.image

17. Now add the previous cooked balls which are kept on the plate too.image

18. Stir once carefully and cook the buttermilk with balls on low flame for two minutes.image

19. Add chopped coriander leaves and curry leaves too.image

20. Mix well and boil for one more minute. Switch off the flame.image

21. Take small kadai and pour ghee into it.image

22. Add mustard and cumin seeds. When mustard splutter add a pinch of hing and curry leaves into it. Switch off the flame.image

24. Pour the tempering onto the majjiga pulusu.image

25. Now in the same kadai, take one tsp of fresh grated coconut and fry for a minute.image

26. Put the roasted fresh coconut onto the majjiga pulusu.image

27. Now the yummy Vundala majjiga pulusu is ready. Mix thoroughly and transfer the Vundala majjiga pulusu into a serving bowl. Garnish with coriander leaves and serve hot with steamed rice.image


1. I’ve prepared protein balls with pigeon pea/toor dal, instead you can prepare the balls using Bengal gram(Chana dal) too.

2. After adding Protein balls to the boiled buttermilk, do not stir the mixture for five minutes or till the balls float onto the surface.

3. Use sour curd for best results.






3 thoughts on “Vundala Majjiga Pulusu/Buttermilk Stew With Protein Balls

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