Sunday, March 8, 2009

Budidagummadikaya Majjiga Pulusu

Budida gummadikaya is White pumpkin or Ash gourd or winter melon. Majjiga in telugu, majjige in kannada and more in tamizh mean buttermilk. Pulusu in telugu, huli in kannada and kolambu in tamizh mean sambar. Thus majjiga pulusu is a liquefied sambar kind of dish made with buttermilk or curds. It is called majjige huli in kannada and morukolambu in tamizh. Of course this yet another of the traditional telugu/kannada recipes.

Preparation time 20-25 mins

Serves 2


Budida gummadikaya (White pumpkin/Ash gourd/winter melon) 1/4th kg
Bengal gram (Senagabedalu/Chana dal) 2 tbsp
Green chilly 1
Coriander 2 strands
Ginger 1 tsp
Coconut grated 2 tsp
Buttermilk 1 ladle
Refined cooking oil 2 tsp
Mustard seeds 1 tsp
Fenugreek(menthulu/methi) seeds 1/4th tsp
Red chilli 1
Curry leaves 4-5
Pinch of Asafoetida
Pinch of turmeric
Salt to taste


Generally Ash gourd is cut into slices and sold in the market. It is preferable to get such slices and cut them into cubes instead of buying the whole vegetable. This makes it simpler and ideal for our required quantities.

Soak the chana dal for around half an hour.

Now grind the chana dal, green chilly,coriander, ginger, pinch of asafoetida,pinch of turmeric, pinch of salt and grated coconut into a paste and keep aside.

Add water to the ash gourd pieces and keep it for boiling. 2 cups water will do for 1 cup of ash gourd. Add a pinch of salt. As the ash gourd is getting cooked, the water splashes out like milk does when it is boiled. So it is advisable to boil the ash gourd on simmer and keep stirring so that the water doesn’t splash out.

Once the vegetable is completely cooked, that is soft and eatable, add the chana dal paste previously prepared and mix. Keep stirring to one boil.

Add buttermilk and mix. Leave for 2 mins and switch the stove off. Incase curds is available, then beat the curds thoroughly before adding it to ensure no lumps are formed.

In the meanwhile take a kadai/pan, and add 2 tsp of oil. Once oil is hot add the red chilli and mustard seeds. Once the mustard seeds splutter, add curry leaves and fenugreek seeds. Season the majjiga pulusu with this tempering.

Majjiga pulusu is ready to serve.

Majjiga pulusu is a must at all festival menu. In fact the pappu(dal) and majjiga pulusu combination is so tasty, that it itself feels like a celebration. Mix dal with rice and keep dipping into the majjiga pulusu and have it or vice versa, it tastes heavenly. It is also a coolant and best for the hot summer afternoon lunches.


Anonymous said...

Crunchy saggubiyyam vadiyams make the taste reach the next level!!... :)

Pratnee said...
This comment has been removed by the author.
Amrita said...

i have heard and had it here in office once..

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