Ash Gourd Buttermilk Stew
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.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.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.
- 2
Step 2
- a.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.
- 3
While the gourd is cooking, drain the soaked dal and rice
- a.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.
- 4
Step 4
- a.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.
- 5
Step 5
- a.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.
- 6
For the tempering (tadka), heat the oil in a small pan over medium heat
- a.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.
- 7
Immediately pour the hot tempering over the stew
- a.Stir gently to combine. Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The most important rule: Never boil the stew after adding the curd or buttermilk, as it will curdle instantly. Gentle warming is key.
- 2Using slightly sour curd is traditional and gives the stew its characteristic tangy flavor.
- 3For a silky smooth gravy, ensure the coconut-dal paste is ground as finely as possible.
- 4You can replace ash gourd with other vegetables like bottle gourd (lauki), chayote squash, or even okra (bhindi).
- 5If your gravy is too thick, you can thin it out with a little warm water before serving.
Adapt it for your goals.
Vegetable Swap
Replace ash gourd with bottle gourd, pumpkin, chayote squash, or cucumber. Adjust cooking time as needed for the vegetable.
Vegan VersionVegan Version
Use a plant-based yogurt like coconut or cashew yogurt instead of dairy curd. Ensure it is unsweetened and slightly tangy.
With GarlicWith Garlic
Add 2-3 cloves of chopped garlic to the tempering along with the cumin seeds for an extra layer of flavor.
Richer GravyRicher Gravy
For a creamier texture, you can add 1 tablespoon of soaked cashews while grinding the coconut paste.
Why this is on our healthy list.
Promotes Gut Health
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.
Hydrating and Cooling
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.
Aids in Digestion
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.
Low in Calories
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.
Frequently asked questions
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.