Budidha gummadikaya majjiga pulusu
Traditionally Majjiga pulusu/mor kuzhambu is prepared with Ash gourd/budidha gummadikaya/vellai pusinikka. This recipe is my mom’s recipe, almost similar to Tamilnadu style mor Kuzhambu. I’ve used chana dal/Bengal gram for soaking. Few use toor dal instead of chana dal. My mom being native of Andhra Tamilnadu border, we have adopted few Tamil recipes and prepared in our own style. Budidha gummadikaya Majjiga pulusu is one such recipe. There is a famous hotel “komala vilas” in Nellore(Andhra, India) where this majjiga pulusu is pretty famous. To prepare this majjiga pulusu, chana dal is soaked for two hours along with coriander seeds. Chana dal and coriander seeds are ground with fresh grated coconut, green chillies into a smooth paste. The ground paste is added to the prepared buttermilk and mixed thoroughly. Ash gourd pieces are chopped into big chunks and steamed in pressure cooker. The steamed ash gourd pieces are mixed with buttermilk mixture. Adding turmeric and required amount of salt, the mixture is boiled for five minutes till the desired consistency is achieved. Tempering is done with tempering ingredients. Here I present delicious budidha gummadikaya majjiga pulusu to relish with hot steamed rice. Njoy Cooking, Serving n Savoring!
Course: Side dish
Cuisine: South Indian
Ash gourd/White pumpkin/Budidha gummadikaya: Small piece
Sour curd: 750 ml
Bengal gram: One fistful
Coriander seeds: One tsp
Green chillies: 2/3 nos.
Fresh grated coconut: 1 tbsp
Water: 1 1/2 cups
Salt: As required
Turmeric: Generous pinch.
Oil: 1 1/2 tbsp
Mustard seeds: 1 tsp
Cumin : 1 tsp
Asafoetida: A pinch
Red chilli: 1/2 nos.
Curry leaves: A sprig.
Method of preparation:
1. Soak one fistful of Bengal gram and one tsp of coriander seeds in enough water for two hours.
2. Meanwhile take one small piece of white pumpkin/ash gourd/gummadikaya.
3. Peel the skin and remove the seeds and extra flesh. Chop them into big pieces.
4. Steam them in pressure cooker along with rice(Saving fuel and energy) or cook them in enough water. Allow the pressure to settle down on its own.
5. Take left over curd or sour curd into a vessel.
6. Whisk the curd thoroughly using a wired whisk or churner and keep aside.
7. After two hours take a mixer grinder and keep the soaked Chana dal and coriander seeds. Also add required amount of salt. Don’t discard the soaked water, we can use it for grinding.
8. Grind them once and add grated coconut too.
9. Grind once again to get smooth and fine paste. Add soaked water to get right consistency.
10. Now add the ground paste to the thick buttermilk. Also add required amount of water.
11. Mix thoroughly using a wired whisk.
12. Now open the lid of the pressure cooker and take out the steamed pumpkin pieces.
13. Take a heavy bottomed vessel, transfer the steamed pumpkin pieces and buttermilk into the vessel. Add generous pinch of turmeric.
14. Mix thoroughly and bring it to boil.
15. Stir continuously(To avoid curdling of the buttermilk) and boil further more for 5 minutes. Switch off the flame.
16. Heat small kadai and pour oil for tempering. Put mustard and cumin seeds.
17. When mustard splutters add pinch of asafoetida, curry leaves and red chillies too.
18. Pour this tempering onto the boiled buttermilk mixture.
19. Now the authentic majjiga pulusu is ready to serve. Mix thoroughly before serving. Enjoyed it with Hot steamed rice.
1. This recipe can be prepared with other veggies like drumstick, bottle gourd and lady finger. If you’re preparing with ladyfinger just sauté the ladyfinger pieces in the tempering for five minutes and proceed the same.
2. Use leftover or sour curd for best results.
I’ve posted Sorakaya majjiga pulusu(Bottle gourd buttermilk stew) in my earlier recipes. In this typical Godavari style recipe, I’ve added besan flour instead of ground Chana dal paste. Also fresh grated coconut is roasted for one minute and added to the buttermilk stew.
Please check my other majjiga pulusu recipes
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