Majjiga Pulusu Recipe

Unveil the secrets of making Majjiga Pulusu, a South Indian classic, with our step-by-step recipe. Tangy, creamy, and utterly delicious!

Majjiga Pulusu

    Majjiga Pulusu

  • Cuisine: Indian
  • Category: Main Course
  • Prep Time:
  • Cook Time:
  • Servings: 4
  • Calories: 100 calories

Majjiga Pulusu, also known as Majjiga Charu, is a traditional and delightful South Indian dish that holds a special place in the hearts of many. This flavorful concoction is primarily centered around buttermilk, which gives it a unique tangy and creamy quality. Majjiga Pulusu is a versatile dish, and it can be prepared in various ways across different South Indian states, each with its own distinct variations and flavors.

The base of Majjiga Pulusu is buttermilk, which is often mixed with a variety of vegetables like okra, ash gourd, or bottle gourd. These vegetables lend a subtle crunch and an earthy flavor to the dish. Spices like turmeric, red chili powder, and cumin seeds are added to infuse the pulusu with a medley of tastes, ranging from mildly spicy to tangy.

One of the distinguishing features of Majjiga Pulusu is the tempering of mustard seeds, fenugreek seeds, urad dal, and chana dal, which is then poured over the buttermilk mixture. This tempering imparts an aromatic and slightly nutty essence to the dish.

Majjiga Pulusu can be served either as a main course with steamed rice or as a refreshing drink to beat the heat on a scorching day. Its unique combination of spices and buttermilk makes it a comfort food for many in South India, and it's known for its cooling properties in warm climates.

Majjiga Pulusu is a flavorful and comforting South Indian dish that embodies the rich culinary traditions of the region and offers a delightful balance of flavors and textures.


Discover the ultimate South Indian delight! Our Majjiga Pulusu recipe - a symphony of flavors that's refreshingly tangy and irresistibly delicious.


  • 2 cups of buttermilk (sour or plain)
  • 1/2 cup of water
  • 1/2 cup of finely chopped vegetables (okra, ash gourd, or bottle gourd)
  • 1/4 cup of finely chopped onion
  • 2-3 green chilies, slit
  • 1/2 tsp of turmeric powder
  • 1/2 tsp of red chili powder
  • 1/2 tsp of cumin seeds
  • A pinch of asafoetida (hing)
  • Curry leaves
  • Coriander leaves for garnish
  • Salt to taste

For Tempering:

  • 1 tbsp of oil
  • 1/2 tsp of mustard seeds
  • 1/2 tsp of fenugreek seeds
  • 1/2 tsp of urad dal (split black gram)
  • 1/2 tsp of chana dal (split chickpeas)

Method Instructions

  1. In a mixing bowl, whisk the buttermilk until it's smooth and lump-free.
  2. Add water, chopped vegetables, chopped onions, green chilies, turmeric powder, red chili powder, and salt to the buttermilk. Mix everything well.
  3. In a separate small pan, heat the oil for tempering. Add cumin seeds, mustard seeds, fenugreek seeds, urad dal, and chana dal. Let them splutter and turn golden brown.
  4. Add a pinch of asafoetida and curry leaves to the tempering and stir for a few seconds.
  5. Pour the tempering over the buttermilk mixture and mix thoroughly.
  6. Place the buttermilk mixture on low heat and let it simmer for a few minutes. Make sure not to boil it, as buttermilk can curdle if overheated.
  7. Once the Majjiga Pulusu is heated through, remove it from the heat and garnish with fresh coriander leaves.

Recipe Video

Majjiga Pulusu

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Recipe Tags: Majjiga Pulusu, Majjiga Pulusu Recipe, Recipe


Majjiga Pulusu can be served in a variety of ways, and it's a versatile dish that can be enjoyed in different forms. Here's how you can serve it:

  • With Steamed Rice: The most common way to serve Majjiga Pulusu is with steamed rice. Simply ladle the pulusu over a serving of rice. The tangy and creamy pulusu pairs wonderfully with the plain rice, creating a satisfying and comforting meal.
  • As a Soup: You can serve Majjiga Pulusu as a light and refreshing soup. Pour it into bowls and garnish with fresh coriander leaves. It's a great option for a warm-weather appetizer.
  • As a Side Dish: Majjiga Pulusu can also be served as a side dish alongside other South Indian dishes like sambar, rasam, and various vegetable curries. It complements these dishes with its tangy and spicy flavors.
  • As a Cooling Drink: In hot weather, Majjiga Pulusu can be served as a chilled drink. Just chill it in the refrigerator and serve it in a glass with a few ice cubes. It's a refreshing and hydrating beverage.
  • Variety: Some people like to customize their Majjiga Pulusu by adding boondi (fried chickpea flour balls) for a bit of crunch. You can also adjust the spice level to your preference by adding more or fewer green chilies.

The truth is, how you serve Majjiga Pulusu depends on your personal preference. Whether you choose to enjoy it as a main course with rice or as a side dish or even as a cooling drink, its tangy and spicy flavors make it a delightful addition to a South Indian meal.


  1. Use Fresh Buttermilk: Fresh buttermilk works best for this recipe. If you have access to homemade buttermilk, that's great. If not, opt for store-bought buttermilk without any added flavors or sweeteners.
  2. Balance the Spice: Adjust the quantity of green chilies and red chili powder to suit your spice tolerance. Majjiga Pulusu can range from mildly spicy to moderately hot, depending on your preference.
  3. Choice of Vegetables: You can use a variety of vegetables like okra, ash gourd, bottle gourd, or even cucumber. Be creative with your vegetable choices, but ensure they are fresh and tender.
  4. Tempering: The tempering process is crucial. Be patient and let the mustard seeds, fenugreek seeds, urad dal, and chana dal splutter and turn golden brown. This step adds a lot of flavor to the dish.
  5. Avoid Boiling: Be cautious not to overheat the buttermilk mixture as it can curdle. Simply simmer it for a few minutes on low heat to warm it through without boiling.
  6. Fresh Curry Leaves: Fresh curry leaves add a distinctive aroma to the dish. If possible, use fresh ones for the tempering.
  7. Garnish: Don't forget to garnish your Majjiga Pulusu with fresh coriander leaves just before serving. It adds a burst of freshness to the dish.
  8. Customize: Majjiga Pulusu is versatile. You can customize it with additional ingredients like boondi, grated coconut, or even a tadka (tempering) of mustard seeds and curry leaves on top for extra flavor.
  9. Chilling: If you plan to serve it as a cooling drink, chill it in the refrigerator for a few hours before serving.
  10. Serve Fresh: Majjiga Pulusu is best enjoyed fresh. It can be refrigerated for a short time, but its flavors are most vibrant when served immediately.

Ingredient Substitutes

  1. Buttermilk: If you don't have buttermilk, you can make a substitute by mixing 1 cup of plain yogurt with 1/2 cup of water until it reaches a buttermilk-like consistency.
  2. Vegetables: The choice of vegetables can be quite flexible. If you don't have the specific ones mentioned in the recipe, you can use other vegetables like zucchini, eggplant, or even spinach.
  3. Green Chilies: You can substitute green chilies with jalapeños or serrano peppers if you have them on hand. Adjust the quantity to control the spice level.
  4. Tempering Ingredients: If you're out of some of the tempering ingredients like urad dal, chana dal, or fenugreek seeds, you can omit them or substitute with mustard seeds and cumin seeds for a basic tempering.
  5. Red Chili Powder: If you don't have red chili powder, you can use paprika or cayenne pepper as a substitute. Adjust the amount based on your spice preference.
  6. Curry Leaves: If fresh curry leaves are not available, you can use dried curry leaves or curry leaf powder. The fresh leaves provide the best flavor, but the alternatives work in a pinch.
  7. Fresh Coriander Leaves: If you don't have fresh coriander leaves for garnish, you can omit them or use parsley as a garnish.
  8. Asafoetida (Hing): If you don't have asafoetida, you can skip it as it's primarily used for flavoring, and the dish will still taste delicious without it.
  9. Oil: Any cooking oil, such as vegetable oil or sunflower oil, can be used for the tempering and cooking process.
  10. Boondi: If you want to add some crunch to your Majjiga Pulusu but don't have boondi, you can use roasted peanuts or cashews as a substitute.


In conclusion, Majjiga Pulusu offers a delectable journey through South Indian cuisine. Its rich flavors and versatility make it a must-try dish. Happy cooking!

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