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A light and tangy yogurt-based stew from Andhra, simmered with tender bottle gourd and a fragrant tempering of spices. This comforting dish is a perfect accompaniment to steamed rice.
For 4 servings
Cook the Bottle Gourd
Prepare the Yogurt Base
Prepare the Tempering (Tadka)
This recipe goes great with these complete meals
A light and tangy yogurt-based stew from Andhra, simmered with tender bottle gourd and a fragrant tempering of spices. This comforting dish is a perfect accompaniment to steamed rice.
This andhra recipe takes 25 minutes to prepare and yields 4 servings. At 162.22 calories per serving with 5.2g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Simmer Gently
Garnish and Serve
You can substitute bottle gourd with other vegetables like ash gourd (boodida gummadikaya), okra (bendakaya), or chayote squash (seemebadanekayi).
For a festive version, add pre-soaked medu vadas (lentil fritters) to the pulusu just before serving. This dish is known as 'Majjiga Garelu'.
For a Sattvic or simpler version, you can omit the onion and ginger. The dish will still be flavorful from the other spices.
Some regional variations include a ground paste of coconut, green chilies, and cumin seeds, which is added along with the yogurt mixture for a thicker, more flavorful gravy.
The curd (yogurt) base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Both bottle gourd and yogurt have high water content and are known for their cooling properties, making this dish particularly soothing, especially in warm weather.
The tempering includes spices like ginger, cumin seeds, and hing (asafoetida), which are traditionally used in Ayurveda to stimulate digestive enzymes and prevent bloating.
This dish is light and made with minimal oil and low-calorie vegetables, making it an excellent choice for those managing their weight or seeking a nutritious meal.
Majjiga Pulusu is a traditional South Indian, particularly from Andhra Pradesh, yogurt-based stew. 'Majjiga' means buttermilk and 'Pulusu' means a sour stew. It's a light, tangy, and comforting dish often served with rice.
The key is to manage the heat. Always add the yogurt mixture on the lowest possible heat and stir continuously. Never let the stew come to a rolling boil after the yogurt has been added. The besan also acts as a stabilizer that helps prevent curdling.
Yes, absolutely. This recipe is very versatile. Popular alternatives to bottle gourd include ash gourd, okra (bhindi), chayote squash, or even drumsticks. Ensure the vegetable is cooked until tender before adding the yogurt base.
It can be stored in an airtight container in the refrigerator for up to 2 days. However, it tastes best when fresh. Reheat it gently on low heat, stirring constantly. Do not microwave, as high heat can cause it to curdle.
Yes, it is a very healthy dish. It's rich in probiotics from the yogurt, which is great for gut health. The bottle gourd is hydrating and low in calories, and the spices used have digestive benefits. It's a light and nutritious meal.
One serving of Majjiga Pulusu (approximately 1 cup or 250g) contains around 120-150 calories, depending on the type of curd and amount of oil used. It's a relatively low-calorie dish.
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