Majjiga Pulusu is one of those recipes that feels like a warm hug on a busy weekday. This traditional Andhra dish brings together sour yogurt and soft ashgourd in a mildly spiced, silky curry that pairs beautifully with steamed rice. The preparation is straightforward, and most ingredients are pantry staples you probably already have on hand.
What makes this dish special is the roasted fenugreek and dry red chili masala that adds a subtle smokiness and warmth. The tempering at the end releases a fragrant aroma that fills your kitchen. Whether you are new to South Indian cooking or already familiar with yogurt-based curries, this recipe offers a gentle introduction to the balanced flavors of Andhra cuisine.
About the Recipe
This yogurt-based curry is light yet satisfying, offering a wonderful break from heavier gravies. The sour curd forms the base, while besan flour helps thicken the curry and keeps it from splitting when heated. Ashgourd absorbs the tangy broth and becomes melt-in-your-mouth tender. The roasted fenugreek and red chili masala adds a gentle heat and earthy undertone that balances the sourness.
Tempering with mustard seeds, curry leaves, and asafoetida brings a final layer of aroma and flavor. This dish works well as part of a traditional South Indian meal or as a simple standalone curry when you want something mild, nourishing, and quick to prepare.
Why you will love this recipe
Majjiga Pulusu is gentle on the stomach and easy to digest, making it a go-to recipe when you crave something light yet flavorful. The tangy yogurt base is naturally cooling, and the ashgourd adds a subtle sweetness that rounds out the sourness. Because the spice level is moderate, this curry suits most palates, including those who prefer milder dishes.
The recipe comes together in under 30 minutes, and the steps are simple enough for beginners. I like how the roasted fenugreek masala brings a warm, nutty note without overwhelming the dish. The tempering step might seem small, but it makes the curry with just a sizzle of mustard seeds and curry leaves.
Majjiga Pulusu
Cooking Tips
Use sour yogurt for the best flavor. Fresh or mildly sour curd will not give you the tangy punch this dish needs. Whisk the yogurt and besan together thoroughly to avoid lumps. Keep the heat low after adding the curd mixture, as high heat can cause it to split and turn grainy.
Stir gently and regularly during the simmering stage. Fenugreek seeds can turn bitter if over-roasted, so fry them just until they darken slightly and smell toasty. Taste the curry before serving and adjust salt or sugar to balance the sourness.
Serving and Storing Suggestions
This recipe serves four people and takes about 25 minutes from start to finish. Serve Majjiga Pulusu hot over plain steamed rice, letting the curry soak into each grain. It also pairs well with roti or chapati if you prefer. Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Reheat gently on low heat, stirring occasionally, as high heat can cause the yogurt base to separate. Avoid freezing this curry, as the texture of the yogurt may break down when thawed.
Similar Recipes
- Pulissery
- More Kuzhambu
- Kadhi
- Moru Curry
- Vellulli Karam
Nutrient Benefits
Majjiga Pulusu offers several nutritional perks. Yogurt provides probiotics that support gut health and aids digestion. Besan flour adds plant-based protein and fiber. Ashgourd is low in calories, hydrating, and gentle on the digestive system.
Turmeric and ginger bring anti-inflammatory properties, while fenugreek seeds are known to help regulate blood sugar levels. Mustard seeds and curry leaves add antioxidants and essential minerals. This dish is naturally vegetarian, gluten-free, and light, making it suitable for a variety of dietary preferences without sacrificing flavor.
Majjiga Pulusu
Ingredients
- 2 cups Sour Curd (whisked)
- 3 tsp Besan Flour
- 1/2 tsp Sugar
- Salt as per taste
- 1/2 tsp Turmeric Powder
- 2 Green Chillies (slit)
- 1/2 inch Ginger (grated)
- 1 cup Ashgourd (cut into 1/2 inch cubes)
For the Masala:
- 1 tsp Oil
- 1 tsp Fenugreek Seeds
- 4 Dry Red Chillies
For Tempering:
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Asafoetida Powder
- 1 cup Curry Leaves
Instructions
- Heat 1 tsp oil in a large kadai.
- Add the masala ingredients and fry for 2 to 3 minutes.
- Remove and grind to a fine powder.
- In a bowl, mix the curd, besan flour, sugar and salt together.
- Whisk till well blended.
- In an another pan (or the same pan used for frying masala), add turmeric, green chillies and grated ginger with 1 cup of water.
- Bring to boil.
- Add the ashgourd pieces and cover pan.
- Simmer for 5 to 7 minutes till tender.
- Lower heat and pour in the curd mixture.
- Simmer uncovered for 3 to 4 minutes, stirring from time to time.
- Add the masala powder and mix well.
- Simmer for one more minute.
- Heat oil for tempering in a small pan.
- Add the tempering ingredients and fry.
- When mustard seeds start spluttering, add it to the pulusu.
- Serve hot with plain rice.
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Frequently Asked Questions
Can I use fresh yogurt instead of sour curd?
Fresh yogurt will not give you the tangy flavor this dish needs. If your curd is not sour enough, you can add a squeeze of lemon juice or a pinch of citric acid to mimic the tartness.
What can I substitute for ashgourd?
You can use ridge gourd, bottle gourd, or even white pumpkin. All these vegetables have a mild flavor and soft texture that works well in yogurt-based curries.
Why did my curry split or turn grainy?
This usually happens when the heat is too high after adding the yogurt mixture. Always simmer on low heat and stir gently to prevent the curd from separating.
Can I skip the fenugreek masala?
The masala adds depth and warmth, but you can skip it if you prefer a simpler version. The curry will still taste good, just milder and less complex.
How do I know when the ashgourd is cooked?
Pierce a cube with a fork or knife. It should slide in easily without resistance. The pieces should look slightly translucent and feel tender when pressed gently.
