Majjiga Pulusu is a comforting and tangy buttermilk-based curry that hails from the southern regions of India, particularly Andhra Pradesh and Telangana. This traditional dish is a fantastic way to enjoy the cooling properties of buttermilk while savoring the rich flavors of spices and fresh herbs.
Perfect for warm days or whenever you crave a light yet nutritious meal, Majjiga Pulusu offers a delightful balance of sourness and spice that will tantalize your taste buds.
What makes this dish truly special is its simplicity combined with a burst of flavors. The smooth texture of spiced buttermilk mixed with tamarind and tempered with mustard seeds, curry leaves, and green chilies creates an irresistible aroma and taste.
Whether you pair it with steaming hot rice or enjoy it as a side dish, Majjiga Pulusu is sure to become a favorite in your home kitchen.
Why You’ll Love This Recipe
Majjiga Pulusu is not only delicious but also incredibly healthy and easy to prepare. It uses common pantry staples and fresh ingredients, making it accessible for cooks of all skill levels.
The tangy buttermilk base helps with digestion and is a great way to incorporate probiotics into your diet.
This dish is also highly customizable. You can adjust the spice level according to your preference, add vegetables like pumpkin or ash gourd for added texture, or even make it vegan by using plant-based yogurt alternatives.
Its refreshing taste makes it a perfect accompaniment to Indian meals, especially during hot summer months.
Ingredients
- 1 cup buttermilk (preferably homemade or unsweetened store-bought)
- 1 tablespoon tamarind paste
- 1-2 green chilies, slit
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon turmeric powder
- 1 tablespoon oil (preferably sesame or sunflower oil)
- A few curry leaves
- Salt to taste
- 1 teaspoon jaggery or sugar (optional, to balance sourness)
- Fresh coriander leaves for garnish
- Water as needed
Equipment
- Medium-sized mixing bowl
- Small saucepan
- Whisk or spoon for stirring
- Measuring spoons and cups
- Tempering pan or small frying pan
- Serving bowl
Instructions
- Prepare the tamarind water: In a small bowl, dissolve 1 tablespoon tamarind paste in 1 cup of warm water. Stir well and set aside.
- Mix the buttermilk: In a medium-sized mixing bowl, whisk together 1 cup buttermilk with the tamarind water. Add 1/2 teaspoon turmeric powder and salt to taste. Add a little extra water if the mixture is too thick. Set aside gently to avoid curdling.
- Heat oil for tempering: In a small pan, heat 1 tablespoon oil over medium heat. Once hot, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, and 1/2 teaspoon fenugreek seeds. Let them splutter.
- Add aromatics: Add 1-2 slit green chilies and a few fresh curry leaves to the tempering oil. Sauté for about 30 seconds until fragrant.
- Combine tempering with buttermilk: Carefully pour the hot tempering mixture into the buttermilk and tamarind mixture. Stir gently to combine.
- Adjust seasoning: Taste the Majjiga Pulusu and add 1 teaspoon jaggery or sugar if needed to balance the sourness. Adjust salt as necessary.
- Garnish and serve: Sprinkle freshly chopped coriander leaves on top. Serve chilled or at room temperature with steamed rice.
Tips & Variations
For best results, use fresh homemade buttermilk. If using store-bought, ensure it is unsweetened to maintain the authentic tang.
You can experiment with adding vegetables like diced pumpkin, ash gourd, or bottle gourd to the curry for added texture and nutrition. Simply boil the vegetables until tender before mixing with the buttermilk.
Another popular variation is to add a pinch of asafoetida (hing) to the tempering for enhanced flavor and digestion.
If you prefer your Majjiga Pulusu a bit thicker, reduce the amount of water or simmer the tamarind water before mixing with buttermilk.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 80 kcal |
| Protein | 3 g |
| Fat | 4 g |
| Carbohydrates | 8 g |
| Fiber | 1 g |
| Calcium | 150 mg |
| Vitamin C | 2 mg |
Serving Suggestions
Majjiga Pulusu pairs beautifully with hot steamed rice and a side of crispy papad or pickles. For a wholesome meal, accompany it with a simple vegetable stir-fry or a dry lentil dish like Gutti Vankaya Kura.
It can also be served alongside a comforting bowl of sambar or rasam to create a traditional South Indian feast. This dish is perfect for lunch or dinner and is especially refreshing during warm weather.
Conclusion
Majjiga Pulusu is a delightful and wholesome recipe that brings together the tanginess of buttermilk and the zest of tamarind with the warmth of aromatic spices. Its simple ingredients and easy preparation make it an ideal dish for both novice and experienced cooks.
Whether you’re looking for a light meal or a flavorful accompaniment to your rice, this recipe fits the bill perfectly.
By mastering this recipe, you’ll have a versatile addition to your culinary repertoire that’s both healthy and delicious. Try it today and experience the authentic taste of South India in your own kitchen!
📖 Recipe Card: Majjiga Pulusu
Description: Majjiga Pulusu is a tangy and refreshing South Indian buttermilk curry made with yogurt and tamarind. It is a comforting dish often served with steamed rice.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1 cup fresh buttermilk
- 1/4 cup tamarind pulp
- 2 cups water
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 2 green chilies, slit
- 1 sprig curry leaves
- Salt to taste
Instructions
- Soak tamarind in warm water and extract pulp.
- Mix buttermilk with tamarind pulp, water, turmeric, and salt.
- Heat oil in a pan, add mustard seeds and cumin seeds until they splutter.
- Add dried red chilies, green chilies, curry leaves, and asafoetida; sauté briefly.
- Pour the buttermilk mixture into the pan and bring to a gentle boil.
- Simmer for 5-7 minutes without boiling vigorously to prevent curdling.
- Serve hot with steamed rice.
Nutrition: Calories: 90 kcal | Protein: 4 g | Fat: 4 g | Carbs: 8 g
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