Majjiga Pulusu

Name: Majjiga Pulusu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian, Andhra Pradesh
Ingredients: 2 cups Sour yogurt; 250 g Bottle gourd, cubed; ¼ tsp Turmeric; 1 tsp Salt; 1 tbsp Chana dal, soaked 1 hour; 1 tsp Raw rice, soaked 1 hour; ¼ cup Fresh coconut, grated; 3 Green chillies; 1 inch Ginger; 1 tsp Cumin seeds; 1 tbsp Oil or ghee; 1 tsp Mustard seeds; ¼ tsp Fenugreek seeds; 2 Dried red chillies; 1 sprig Curry leaves; ¼ tsp Asafoetida

Cooling buttermilk curry simmered with bottle gourd and a ground coconut, chilli and ginger paste.

Prep 15 min · Cook 20 min · Total 35 min + 1 hr soak · Serves 4

Ingredients

Curry

2 cups Sour yogurt
250 g Bottle gourd, cubed
¼ tsp Turmeric
1 tsp Salt

Ground paste

1 tbsp Chana dal, soaked 1 hour
1 tsp Raw rice, soaked 1 hour
¼ cup Fresh coconut, grated
3 Green chillies
1 inch Ginger
1 tsp Cumin seeds

Tadka

1 tbsp Oil or ghee
1 tsp Mustard seeds
¼ tsp Fenugreek seeds
2 Dried red chillies
1 sprig Curry leaves
¼ tsp Asafoetida

Method

Cook the gourd. Simmer the bottle gourd with turmeric, salt and 1 cup water until tender.
Grind the paste. Grind the soaked dal and rice with the coconut, chillies, ginger and cumin to a smooth paste.
Simmer. Stir the paste into the gourd and simmer 3 minutes. Lower the heat to the minimum, pour in the buttermilk and stir constantly until it is hot and just about to bubble. Turn off; boiling will split it.
Temper. Fry the tadka ingredients and pour over the curry. Serve warm with rice.

Tips

Yogurt that is a day or two old gives the right sourness.