Majjiga pulusu is a conventional illustration of our ancestors' frugality as well as show that not a single thing wasted in the Indian kitchen. Recognized by various local names, majjiga pulusu is surely a favorite side recipe to a lot of and it is prepared by using a day old perugu (yogurt) or majjiga (buttermilk) which has gone bitter.
Majjiga Pulusu, which is quite preferred in Andhra Pradesh. This specific food known as Sorakkai Majjiga Pulsu or Mor Kuzhambu (in Tamil) makes use of bottle gourd as being the key veggie. Majjiga (Telugu) or Mor (Tamil) signifies Buttermilk and Pulusu (Telugu) or Kuzhambu (Tamil) implies Curry or Gravy. Mostly, thick buttermilk is utilized for making this gravy and so the name. In northern areas of India, an identical recipe known as Kadi is made of buttermilk. In South India,
Majjiga Pulusu is a conventional South Indian tangy compliment for hot rice. It’s prepared with buttermilk seasoned with uncooked onions, tomato and coriander. You can make this generally for dinner when you get exhausted because it is quite simple and easy, requires only couple of minutes. Soak some rice in it and then leave it overnight. Wonderful masala curd rice will be prepared the next day!!
Majjiga pulusu is made from Sour curd and Veggies. This recipe is a south Indian butter milk Stew. This stew may be made out of Raw Banana, carrot, beans, ash gourd, Drumstick, brinjal, chow chow, yam, pumpkin. This recipe can also be known as moru kootan in Kerala. It goes perfectly with Potato fry.
It doesn't only include all the health advantages of curd, but will help with digestion and assists in easing when struggling with throat related issues.