Monday, August 21, 2006

Majjiga Pulusu(Mor Kozhambu / Sour Youghurt Gravy)

This is one of my mom's signature dish.I was thinking to do this recipe once I recalled my memories in "Mom's Meme"."Majjiga Pulusu" is "Andhraite's " favourite food and it is also a favourite food in Tamilnadu known as "Mor Kozhambu" . I have another version of adding Vadai to "Mor Kozhambu " from my aunt's kitchen. I will try to post that recipe later.




Ingredients
Bottle gourd(Sorakaya/Kaddu) - 1 cup,diced into pieces
Sour Curd (Pullati Perugu ) - 2 cups
Chanadal (Senagapappu/Kadala parupu) - 3 tspn,soak in water for 45 minutes
Rice(Biyyam/Arisi)- 1tspn,Soak in water for 45 minutes
Coriander Seeds(Dhaniyalu/Dhaniya) - 2 tspn,
Cumin Seeds (Jeelakara.Jeeragam/Jeera) - 1½ tsp
Dried Coconut Scrapes - (Turimina Endu Kobbari) - 2 tspn
Green chillies (Pachchi Mirapakayalu/Pachai Mizhagai/Hari Mirchi) - 3 no
Fenugreek Seeds(Menthulu/Vendhiyam) - 4 no
Ginger - 1" size,piece
Turmeric - 1/2 tspn
Salt
For Seasoning
Mustard Seeds (Aavalu /Kadugu) - 1tspn
Cumin Seeds (Jeelakarra/Jeeragam) - ½ tspn
Fenugreek Seeds - 4no
Red Chillies - 4 no
Asafoetida(Inguva/Perumgayam/Hing) - ½ tspn
Curry Leaves(Karivepaku/Kariveppilai) - 5 or 6 leaves
Ghee or Oil for seasoning.
Mustard Seeds,Rice,Coriander Seeds,fenugreek Seeds,Ginger,Coconut Scrapes,Chanadal,greenchilliesGround PasteRedchillies,SourCurd,Bottlegourd pieces,turmeric,mustard seeds,Menthi,Cumin Seeds,Asafoetida

Method

1. Soak Chana dal,Rice for 45 minutes and jeera and dhaniya ,Fenugreek Seeds for 20 minutes and grind them along with Ginger,Dried Coconut scrapes,Green chillies by adding liitle amount of water to make a fine paste.

2. Cook chopped Sorakaya(Bottlegourd) pieces in a 2 cups of water in microwave for 4 or 5 minutes or until they become tender.Mix water into the sour curd and beat well.

3. Add the ground paste,Turmeric ,boiled bottlegourd pieces to Majjiga/Buttermilk and mix well.

4.Transfer buttermilk mixture into a deep saucepan/nonstick and cook on low flame for 12 minutes stirring in the middle to prevent from sticking to the bottom of the pan.Once it starts slight bubbling ,remove from fire and keep it aside.Add salt and mix well.

5. Heat 1 or 1 ½ tspoon of Oil/ghee, add Mustard seeds,once they splutter add Cumin Seeds ,Fenugreek Seeds ,Red Chillies, Asafoetida ,Curry Leaves and remove from fire and pour into the majjiga pulusu.By this time your kitchen is filled with the aroma of asafoetida seasoning .Garnish with chopped Green chillies for more spicy taste.

6.Serve with Hot Rice,Appalam (Pappad) ,Gummadikaya Vadiyalu and it can be a tasty combo for Toor Dal / Moong Dal Rice.Here,i served with "Snakegourd Bajji".


Tips:

1.Cooking buttermilk on highheat makes curdle.

2.Add a tspn of besan/Senagapindi if buttermilk is watery before keeping on stove.

3.Reheat in microwave but not on stove once "majjiga pulusu" is prepared.
4.Store Ground Paste in a plastic container in freezer.It makes quite easy of making "Majjiga Pulusu" next time.

Recipe Source:Amma

See for Asha's Majjige Saaru here.

33 comments:

archana said...

This is a close relative of what we call " Mooru Kachiyathu" in Kerala, Will try this one out with added ginger and everything. Can't wait to read more about this curry with vadas. Thank you for the recipe Vin,nice photos too.

Hi Archana,
Nice to hear from you about kerala's "Mooru Kachiyathu".Hope to see that recipe in your blog. I will try to post with vadas some another day.
Thanks for your kind words .
Vineela

Anonymous said...

Hi Vineela,

Pulusu looks really delicious. I will definitely give this a try. Since I am keeping your magic eggplant masala in the freezer, it can move over and make room for some pastes too, great tip. BTW, I love the way you are giving all the different names for ingredients. Thanks for sharing more of your culinary talents!

Thank You ,Linda.Definetly let me know if you prepare.

Tina Jennifer D'Silva said...

Hi Vineela.... that looks so delicious. Will be trying this out soon.

Vineela ....
Thank You.Tina.

Anonymous said...

Looks great Vineela. Thanks for sharing. One of my friend from Andhra used to make it. I loved the taste.

Hi Shilpa,
Thank You for your kind words.
Vineela

Prema Sundar said...

Hi Vineela,
I make Mor kuzhambu with a slight variation. I thought of posting mine today too. But I think i will postpone it to next month. Ur version is interesting and the pictures are very nice.

Hi Prema,
Ohhho .Don't do that,Prema You post your " mor kozhambu " recipe in your blog.
We are cooking for our people. SO,share those yummy recipes always.
Thank You.

Meena Kandlakuti said...

Vineela,

the photographs looks just wonderul.I do not get such big photos in blogger.How to increase the size..can you suuggest me if you don'nt mind.The dish looks yummy.Thanks for sharing

Hi Meena,
Iam using flickr for images and i sent mail a to you.You can resize in code by changing width ,height of your images.
Thank You

Menu Today said...

Hi Vineela,
It looks yummy!!We too make vade mor kozhambu.Clear pic. Thanks for sharing.

Hi MM,
Hope to see your version of recipe from your blog.
Thank You.

Kitchenmate said...

Vineela, gravy looks very rich and colorful... yours made me remember my mom's vadai morkulambu... these days my gravy curdles almost immediately, since then i am not making them much! i couldn't figure out the reason too (heat is not the factor though, i always put in very low flame)
let me try your version, too temting!

Hi Karthi,
Even i faced 2 times like that only. I used to do in low flame , try to add salt at the end of the process.This tip i got from mom to comeout of this problem.

Kitchenmate said...

that is tempting:) hmmm these typos!

:D )))

Rajesh &Shankari said...

I like your version a lot better coz it has ginger, going to give this recipe a try

Ya Shankari,
"Ginger" gives main taste to this pulusu.I love the taste which my mom and grand mom 's one.All these authentic recipes are coming from ancestors to younger generation.

Anonymous said...

That looks wonderful Vineela! I love mor kozhambu. Your version looks stunning! lovely pictures...

cheers!

Cheers, i like more this on another day of preparation.
It (the paste )will blend into that buttermilk and gives heavenly taste ,isn't it?
Thank You,Saffron Hut

sudha said...

hi vineela..majjiga pulusu is my favourite,I often prepare this except that i won't add bottleguard. As usual great photos. Thanks for visitng my blog.

Hi Sudha,
My mom makes with bottlegourd and okra.I had bottlegourd with me so i tried this one.
Do share your majjiga pulusu with us,Sudha.Thank You.

BDSN said...

Wow I just made mor kozhambu yesterday with winter melon and I have written in down so that I could post it...ur version looks really good!!Nice writeup!!!

Hi BDSN,
ohh nice.For Bhogi grandmom used to do with "Pumpkin",Share with us your recipe ,BDSN.
thanks for visiting.
Vineela

Anupama said...

Surfed thru your blog and loved the tri-coloured pedha the most. Can't wait to make them.

Hi Anupama,
Welcome to food blogging.

Try Peda and let me know how you liked.
Thanks for your comments.

Vineela

KA said...

Good post on majjiga chaaru Vineela! I never tasted chaaru with bottlegourd though.

Hi Arjuna,
I made majjiga pulusu with gourd.Mom makes with okra.I have some doubt whether in your place majjiga pulusu is calles as "chaaru"
I know "chaaru" as "rasam".
Thank You.
Vineela

Priya Bhaskaran said...

Hi Vineela, your pictures are nice. This is something simliar to " Kaalan". I shall try your version soon:)

Hi Priya,
"Kaalan" thanks for telling about another kerala recipe name.
Let me know how you liked when you prepare.

Anonymous said...

Moor kulambu looks delicious. We follow the same method too. Thanks for sharing it.

Hi Tasty Foods,
Thanks for visiting my blog. Nice to hear that you prepare in the same way.
I visited your blog its a nice collection of recipes.

Vineela

Vineela said...

Hi Tanuja,
Naku kooda majjiga pulusante chala istam .
Meeru ela chetsaru adi kooda post cheyyandi.
Thank You.
Vineela

Vineela said...

Hi Krithika,
Do share your recipe with us.
Thank You.
Vineela

indosungod said...

Vineela Mor Kuzhambu looks absolutely delicious, it reminds me of home. I also love your bhajjis.

Thank You,ISN

starry said...

Vineela..thanks for sharing. looks delicious.

Sudha said...

Vineela, we make the mor kozhambu with okra, and vada..i will post my version with vada soon..thanks dear for the lovely post...

Revathi said...

How how do u know both tamil and telugu ???? anyways the moz kozhambu looks de-lish

Vaishali said...

Vineela,
You are outdoing yourself with every post of yours. Such wonderful presentation with great photographs.
Btw, what is the ridged, flat, fried item along with the rice and snake gourd Bhajji? It looks interesting.

Anonymous said...

Thank you very much for the recipe. I enjoyed cooking Majjiga pulusu and had a hearty dinner along with my roomies.

Anonymous said...

Thank you very much... I love this one. My mother used to prepare long back. This is very delicious and we enjoyed a lot..

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