Tomato Majjiga Pulusu

dsc02917.JPGTamatar ki Kadhi

Butter milk is basically beaten yogurt or yogurt diluted with water. In olden days the yogurt/curd and water mixture is churned repeatedly in order to separate the fat (butter) and then the remaining butter milk is used in making this recipe. I remember my mom use to churn curd with reserved cream to make ghee. After separating the butter, the buttermilk taste sour, so once in every week majjiga pulusu was a common dish at my mom’s place and she still does that. She used to make different varieties with the sour buttermilk, often with vegetables and leafy vegetables.

There are several ways of doing majjiga-pulusu (South Indian Kadi). Each one has a different taste. Majjiga pulusu true translation is Buttermilk stew. Majjiga pulusu is slightly different from other kadhi’s as we use lots of vegetables and season with garlic, ginger and green chillies along with spices. The sour buttermilk is cooked with vegetables, tomatoes and leafy vegetables. Tomato majjiga pulusu is the one which I learnt from my mother-in-law. This is very easy and quick to prepare and will come handy when you want to prepare a quick, yet, delicious meal. Common vegetables used in majjiga pulusu are Brinjal, Bhendi, Bottlegourd, Chayote, Amaranth (Totakura), Bachalikura (Malabar spinach) and tomatoes.


2 cups curd / yogurt
3 tsp Besan flour
Salt to taste
1/4 tsp Turmeric (Haldi powder)
3-4 small tomatoes
2 green chillies (slit)
Water (2-3 cups approx)

For seasoning
1 tsp oil
1 whole red chilli (broken)
1/2 tsp mustard Seeds
1/4th tsp methi seeds
1/4th-1/2 tsp Chili Powder (Red Chili Powder)
1/2 tsp dhaniya powder
Big pinch of hing
1 tbsp coriander leaves (Chopped)
1 clove garlic (small, crushed)


Beat curd with little water into buttermilk and keep aside. Mix besan with little water (into batter, without lumps) and keep aside. In a deep sauce pan boil tomatoes until cooked but firm, remove from heat and completely cool down. Remove the skin and crush the cooked tomatoes. In the same pan on medium low heat stir in buttermilk, besan mixture, turmeric, salt, green chillies, 1/8th tsp methi seeds and water ( I usually add 2 cups at first) and cook. Allow it to thicken, stirring it often, to stop it from boiling over. Simmer on low heat. Remove after it is well blended. In small pan heat oil on low flame, add red chilli, mustard seeds, remaining methi seeds and hing, allow mustard seeds to crackle, now add dhinaya powder, chilli powder and fry for 1/2 minute. Remove from heat, stir the seasoning into buttermilk mixture and mix well. Adjust the seasoning, add crushed garlic and garnish with coriander leaves and remove from heat. Do not cook after adding garlic.



Serve hot with rice and vadiyaalu & perugu merapakayyalu.

Notes and Tips

If the stew is too thick add little water and buttermilk. If its too thin add little besan mixture.

This is my entry for RP’s My Workshop JIF for tomatoes.


19 Responses to “Tomato Majjiga Pulusu”

  1. March 31, 2007 at 9:04 am

    such a unique recipe, looks very delicious.
    I really liked the addition of methi in the buttermilk as well as tadka, also i see this does not require curry leaf in tadka.
    thanks for sharing this recipe!

  2. March 31, 2007 at 9:06 am

    This is a new one for me. Must be delicious.

  3. March 31, 2007 at 11:55 am

    I just had to say that I love the photo of the stew! Beautiful!

  4. April 1, 2007 at 7:11 pm


    I wanted to make majjiga pulusu in a different way and I just checked your site. You have given a nice recipe.
    Your presentation is very nice.


  5. April 1, 2007 at 9:48 pm

    Hey Richa
    Methi adds mild flavor to kadi, we use lots of coriander leaves, chillies and ginger for our kadi’s as garnish.

    Suma, this really taste very good. Give it a try.

    Thanks Nicole. I will prepare for you when u come here. You know what u can have it as a soup also, that’s how my husband sometimes enjoys his stew.:)

    Thanks Sarada. Do let me know when you try.

  6. 6 sia
    April 2, 2007 at 5:16 am

    ah ha… this is one i will definately try as i love kadi. i tried trupti’s plain kadi and have made it twice already. i can imagine the rich taste of tomatoes already!

  7. April 2, 2007 at 10:40 am

    Yummy! I love it when anybody posta authentic traditional dishes.Looks fantastic.Thanks:))

  8. April 2, 2007 at 3:09 pm

    Hi Priya, Very nice mouthwatering entry!!


  9. April 3, 2007 at 9:53 am

    Saw a Tomato Soy Kadhi at Musicals and now you have a Tomato Kadhi too. I love Kadhi but never tried with Tomato

    So the lil’ one is up and about and letting Mommy cook for JFI 🙂

  10. April 3, 2007 at 2:09 pm

    Thanks Sia, Do lemme know once you try out.

    Asha & Sharmi, Thanks guys.

    Yup Sandeepa , he is back in form:D, This is my MIL’s specialty. She makes is very tasty.

  11. April 3, 2007 at 3:22 pm

    Hi shiva priya
    lovely tomato maggiga pulusu.ma ammamma ilage chesedi.i like it very much.

  12. April 3, 2007 at 11:03 pm

    Hey Shivapriya,
    Never heard of this dish. We make regular majjiga pulusu at home. This is new to me. Will try it sometime. Bookmarked 🙂

  13. April 4, 2007 at 5:58 am

    hi shivapriya!!
    came thru recipe junction but got totally confused here, there it says padmaja-cookbook and after coming here, i see u as shiva priya.BTW i am padmaja as well and i love u’r majjiga pulusu, my mom used to make it at home but after coming here, i never tried u know!!

  14. April 4, 2007 at 10:33 pm

    First time here
    that looks a very nice! i love kadhis too. So authentic and delicious

  15. April 5, 2007 at 11:12 pm

    Thanks Swapna Do post ur ammamma’s recipe.

    Latha this really taste yummy serve with vadiyalu or perugumerpakya.

    Hi Padmaja
    I’m really glad u stopped by, both are my names so don’t get confused. :D. Give it a shot as its really easy to prepare, but try with home made curd.

    Thanks Roopa and welcome to my virtual kitchen.

  16. April 13, 2007 at 1:09 pm

    First time to ur blog……..Tomato Majjiga Pulusu is very nice and easy too……..

  17. 17 Venkatesh
    September 8, 2007 at 6:08 am

    I was just looking for Majjiga pulusu preparation…n saw your formula….
    I am working as a s/w Eng in Jakarta Indonesia…
    So I wanted to try majjiga pulusu tomorrow……I will surely try your formula tomorrow…
    It looks very nice n delicious……


  18. 18 Krish
    August 30, 2009 at 2:09 pm


    I am in Germany n thought of calling my mom for preparation n ur presentation made comfortable. no need 2 call any1. Thanks for this recepie…..will look forward for other receipies.


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