Cook's Hideout: Majjiga Pulusu with Greens

April 22, 2007

Majjiga Pulusu with Greens

After seeing the different recipes for Mor Kozhumbu/ Kadis/Majjiga pulusu on various blogs, I wanted to post Andhra version of majjiga pulusu. I used potato, carrot, spinach and bachali kura (Poi/ Pasali Keerai/ Basella alba Stewaret). You can also use bottle gourd (sorakaya), okra etc.
This dish is usually served with small lentil vadas (dumplings) on the side. Vadas are extremely simple to make; ingredients as exactly same as the masala paste. If you plan to make the wadas, just use a bit more of all the ingredients and grind into a thick paste without adding water. Make into small dumplings and deep fry. Enjoy them as is or soaked in the majjiga pulusu. Yummy!!!!
Potato - 1 medium, cut into thick long slices
Carrot - 1 medium, cut into thick long slices
Spinach - 1/2 cup, chopped
Bachali Kura - 1/2 cup, chopped
Yogurt - 1 cup (sour yogurt is preferred)

For the paste:
Chana Dal - 1tbsp
Toor dal - 1tbsp
Raw rice - 1tsp
Grated coconut - 2tbsp (fresh or dry)
Ginger - 1/4" piece
Green chilies - 3-4
Coriander seeds - 1tsp
Cumin seeds - 1tsp

For popu:
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chilies - 2
Hing - pinch
Curry leaves - 6

  • To make the paste: Soak rice, chana and toor dal for about 30 minutes in warm water. Grind them along with all the other ingredients into a smooth paste with water.
  • To make the pulusu: Boil potatoes and carrots with turmeric and salt in about 1 cup of water. When these veggies are slightly tender, after about 10 minutes, add the chopped greens and boil till they wilt.
  • Meanwhile whisk yogurt into smooth consistency with no lumps.
  • Add the paste, yogurt, salt (to taste) and turmeric to the boiled veggies. Reduce the heat to medium low and cook for about 10 minutes. If you think the mixture is too thick, add water to bring to your desired consistency.
  • Remove from heat when it comes to a slow simmer and do the popu. Heat 1 tsp ghee in a small pan, add the popu ingredients and when they splutter, add to the majjiga.
  • Serve with rice and vadas.
Personally I don't like soaking my vadas in the pulusu. I usually have them on the side. Adding them directly to the liquid is purely personal taste and choice.

Here are some of the similar recipes from other Hideouts:
Asha's Poosanikai Mor kuzhambu
Shivapriya's Tomato Kadhi
Ratnavalli's Majjiga Pulusu
Priya's Majjiga Pulusu
Prema's Mor Kuzhambu
My own Tomato Kadhi


  1. I love those Vadas Pavani! This is a different kind of pulusu than we make.It's almost Punjabi Kadhi pakoris.YUMMY!! I will make it sometime next week.

    Thanks for linking mine.I have Majjige saaru ,a kannadiga Majjiga pulusu too.So many names for the the similar dish!:))

    Feels great that we all are so alike yet different just like our cuisines!!

  2. I never knew this pulusu is served with vadas. That looks like very tasty combo. Thanks for sharing.

  3. I do a similar version and its called pidicha palidha, where I soak different dal then grind them and makes small balls. Steam cook them and add it to the yogurt gravy (Palidha or Palidhya). Will post this dish soon. Your version is very good and sure to try. Thanks for sharing.

  4. Wow Pavni, Looks so much like kadi pakoda. Would love to gulp a couple of those round pulusu along with a gold iced lime juice.

  5. Hey Pavani,

    first time to your blog, nice set of recipes going here. I myself just started so to look at all these blogs is amazing.

    I am so horribly addicted to food blogs :)

    when you get a chance do visit my blog

  6. Hi Pavani,
    Pulusu looks awesome. I would prfer my vadas on the side too! Vadas look so professional. nice recipe!

  7. Majjiga pulusu with lentil vadas is sure a great combo. Yours looks yummy.


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