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)
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.