Majjiga Pulusu
- 49 min
- mild
- Serves 4
Majjiga pulusu, an Andhra curd and besan gravy with bottle gourd and a coconut chilli paste. Mild and vegetarian, serves 4, about 50 minutes plus resting.
Ingredients
Bottle Gourd300 grams
Water, For Cooking250 ml
Turmeric Powder1 grams
Salt1¼ tsp
Coconut (Grated)25 grams
Green Chilli, Slit12 grams
Ginger, Peeled5 grams
Cumin1 grams
Curd, Whisked2 cup
Besan Flour, Mixed with Water20 grams
Oil2 tsp
Mustard Seeds½ tsp
Urad Dal (split)1 tsp
Dry Red Chilli1 grams
Curry leaves2 grams
Asafoetida0.5 grams
Coriander Leaves, Chopped6 grams
Contains: milk, wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 163kcal | 652kcal |
| Protein | 6.7g | 27g |
| Carbohydrate | 14g | 57g |
| Fat | 9.4g | 38g |
| Fibre | 2.1g | 8.4g |
| Sugar | 7g | 28g |
Method
Get ready by washing the bottle gourd, green chillies, curry leaves, and coriander leaves. Peel and cut the bottle gourd into small cubes. Whisk the curd, peel the ginger, slit the green chillies, chop the coriander leaves, and break the dry red chilli. Taste a small piece of the raw gourd first; if it is bitter, do not use it.
Add the bottle gourd, water, turmeric powder, and salt to a kadai. Cover and cook on medium flame for 10 to 12 minutes, until the pieces are soft but not falling apart.
Grind the grated coconut, green chillies, ginger and cumin with the 100 ml water to a smooth paste. Mix the whisked curd, besan, this paste and salt in a bowl. Add this mixture to the cooked bottle gourd and stir regularly on low flame for 15 minutes, until it is hot and slightly thick; do not let it boil.
Heat oil in a small kadai on medium flame for 1 minute, until hot. Add mustard seeds, cumin, urad dal, dry red chilli, curry leaves, and asafoetida. Fry for 1 to 2 minutes, until the mustard seeds splutter and the dal turns light golden.
Pour the tempering over the pulusu and add the coriander leaves. Stir gently and cook on low flame for 2 minutes, until the gravy is steaming hot.
Switch off the flame and rest the pulusu for 5 minutes. Serve warm with rice or chapati.
Before you start
- How long does Majjiga Pulusu take?
- 49 minutes from start to finish. That is 15 minutes of preparation and 34 minutes of cooking.
- How many people does Majjiga Pulusu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Majjiga Pulusu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Majjiga Pulusu spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Majjiga Pulusu?
- 300 grams Bottle Gourd, 1 grams Turmeric Powder, 25 grams Coconut (Grated), 12 grams Green Chilli, 5 grams Ginger, 1 grams Cumin, and a few more listed on this page.
- Do I need a pressure cooker for Majjiga Pulusu?
- No, it is cooked in an open pot.
- How many calories are in Majjiga Pulusu?
- About 163 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.