Name: Majjiga Pulusu - Spiced buttermilk stew with white pumpkin. recipe by Affaf Ali at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: White Pumpkin cubes– 2 cups; Sour yogurt– 1.5 cups; Water– 3 cups; Besan/ Gram flour– 2 tbspn; Turmeric powder– 1/4 tspn; Salt – according to taste; Grind together:; Green Chilli – 3; Coriander seeds– 1/2 tspn; Grated Coconut– 2 tspn; For Tempering/ Tadka:; Oil– 3 tbspn; Fenugreek seeds/ methi – 1/3 tspn; Mustard seeds– 1/4 tspn; Curry leaves– 2 sprigs; Asafoetida– 2 pinches; Full red chilli– 3

ABOUT Majjiga Pulusu - Spiced buttermilk stew with white pumpkin. RECIPE

A classic summer dish from one of the South Indian states - AP/ Telengana is a spiced buttermilk stew with white pumpkin. A yogurt based preparation that’s tangy and has very mild rustic flavors. Best team with hot steaming rice. Total Bliss for scorching summers!!!

Ingredients Serving: 4

White Pumpkin cubes– 2 cups
Sour yogurt– 1.5 cups
Water– 3 cups
Besan/ Gram flour– 2 tbspn
Turmeric powder– 1/4 tspn
Salt – according to taste
Grind together:
Green Chilli – 3
Coriander seeds– 1/2 tspn
Grated Coconut– 2 tspn
For Tempering/ Tadka:
Oil– 3 tbspn
Fenugreek seeds/ methi – 1/3 tspn
Mustard seeds– 1/4 tspn
Curry leaves– 2 sprigs
Asafoetida– 2 pinches
Full red chilli– 3

Instructions

Using a mixer grinder, grind green chili, coriander seeds and grated Coconut to fine mixture.
To this add half cup yogurt, besan, turmeric powder and salt. Grind this to smooth mixture. Set aside.
Remove skin of white pumpkin, cut them to cubes. Boil pumpkin in open pot with one glass water for 10 to 12 minutes on medium flame. Drain the water and set aside.
Mix the remaining yogurt to the ground mixture, add water and whisk well to smooth consistency. Check for salt and adjust accordingly. Add the pumpkin cubes. Transfer this to a heavy bottom pan and bring this mixture to boil. Cook on medium flame.
In the meanwhile prepare a vessel for tadka. Once the oil is hot, add mustard seeds, methi seeds, red chilli (broken to 2 pieces each), curry leaves and hing. Fry on low flame till aromatic. Garnish pulusu with tadka.
Serve hot.
Relish with hot steaming rice and fried papad/ vadiyalu.

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