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A light and tangy South Indian stew from Andhra, where tender ash gourd is simmered in a spiced buttermilk gravy. This comforting dish, known as Majjiga Pulusu, is best enjoyed with steamed rice.
Begin by soaking the chana dal and raw rice in a small bowl with warm water for at least 30 minutes. This step is crucial for ensuring they grind into a smooth paste.
In a medium-sized pot, combine the cubed ash gourd, 1 cup of water, turmeric powder, and salt. Bring to a boil over medium heat, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the gourd is tender and translucent but still holds its shape.
While the gourd is cooking, drain the soaked dal and rice. Transfer them to a blender or grinder. Add the grated coconut, green chillies, and ginger. Add 2-3 tablespoons of water and grind to a very fine, smooth paste. Add a little more water if needed to facilitate grinding.
Once the ash gourd is cooked, reduce the heat to low and stir in the ground paste. Cook for 4-5 minutes, stirring occasionally, until the gravy thickens slightly and the raw smell of the paste disappears.
In a separate bowl, whisk the curd with the remaining 1 cup of water until it is completely smooth and has the consistency of buttermilk. Turn off the heat under the pot completely. Wait for 30 seconds, then slowly pour the whisked curd into the pot, stirring continuously to prevent curdling. Gently warm the stew on the lowest possible heat for 1-2 minutes. Do not let it simmer or boil.
For the tempering (tadka), heat the oil in a small pan over medium heat. Add the mustard seeds and wait for them to splutter. Then, add the cumin seeds, broken dried red chillies, and hing. Sauté for 30 seconds until fragrant. Finally, add the curry leaves and let them sizzle for a few seconds until crisp.
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A light and tangy South Indian stew from Andhra, where tender ash gourd is simmered in a spiced buttermilk gravy. This comforting dish, known as Majjiga Pulusu, is best enjoyed with steamed rice.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 192.07 calories per serving with 6.1g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Immediately pour the hot tempering over the stew. Stir gently to combine. Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
Replace ash gourd with bottle gourd, pumpkin, chayote squash, or cucumber. Adjust cooking time as needed for the vegetable.
Use a plant-based yogurt like coconut or cashew yogurt instead of dairy curd. Ensure it is unsweetened and slightly tangy.
Add 2-3 cloves of chopped garlic to the tempering along with the cumin seeds for an extra layer of flavor.
For a creamier texture, you can add 1 tablespoon of soaked cashews while grinding the coconut paste.
The curd (yogurt) in this stew is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Ash gourd has a very high water content (about 96%), making this dish incredibly hydrating and cooling for the body, which is especially beneficial in warm climates.
This stew is light and easy to digest. Spices like ginger, cumin, and hing are well-known for their digestive properties, helping to prevent bloating and indigestion.
Being primarily made of vegetables and a yogurt-based gravy, this dish is low in calories and fat, making it an excellent choice for weight management and a healthy diet.
Majjiga Pulusu is the traditional name for this dish from Andhra cuisine. 'Majjiga' means buttermilk and 'Pulusu' means a sour stew or curry. It's a light, yogurt-based stew that is both comforting and flavorful.
One serving of this stew (approximately 1 cup or 385g) contains around 180-220 calories, making it a light and healthy main dish. The exact count can vary based on the type of oil and fat content of the curd used.
Yes, it is very healthy. Ash gourd is extremely low in calories and high in water content, making it hydrating. The curd provides probiotics for gut health and calcium. The use of minimal oil and gentle cooking methods preserves nutrients.
The stew likely curdled because the heat was too high when the curd was added, or it was brought to a boil afterward. Always turn off the heat before adding the whisked curd, and only warm it gently on the lowest setting without letting it simmer.
Absolutely. You can substitute the dairy curd with a plant-based yogurt, such as unsweetened coconut, cashew, or almond yogurt. The rest of the ingredients are already vegan.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it very gently on the stovetop over low heat, or in the microwave in short bursts, stirring in between. Do not bring it to a boil.