Andhra Mulakkada Sorakaya Majjiga Pulusu|Drumstick Bottle Gourd Buttermilk Stew
In India each state has its own version of kadhi; I bring you this Andhra version of Kadhi- Andhra Mulakkada Sorakaya Majjiga Pulusu I found this interesting recipe on Akshayakumbham Blog. Kadhi is a quintessential North Indian dish, made with besan and sour dahi or yoghurt along with various spices. It has an extra bite to it with spiced besan pakoras dunked in it. My variation is a palak or kale pakoda kadhi which transforms it into a fibre rich kadhi.
The gravy which has a watery consistency has different variations based on region. I like the one with veggies too without the fritters. The best way to enjoy mouth-watering kadhi is with piping hot steamed rice. But many people like to have with roti as well. Actually leftover kadhi tastes even more delicious!
Different types of Kadhi
There are so many varieties of Kadhi. Each has a different texture and taste to it. In fact, every state in India has its version. Gujarati Kadhi tastes a little sweet, Rajasthani Kadhi is hot because of red chillies. Sindhi kadhi is tangy while Punjabi is thick and has a lot of garlic, onion and spices.
South Indian Kadhi is also made with yoghurt but has a distinctive tangy flavour; unlike its North Indian counterpart. We have our own equivalent which is seasoned with asafoetida, mustard seeds, cumin, and curry leaves. It is called majjige huli in Kannada, mor kuzhambu in Tamil and in Kerala, it is called kaalan.
Mulakkada Sorakaya Majjiga Pulusu|Drumstick Bottle Gourd Buttermilk Stew
Andhra Mulakkada Sorakaya Majjiga Pulusu is a mild dish; easy to cook and good to eat. It is good for your tummy as it is made with ingredients that have digestive properties.
Sorakaya or Bottle gourd as we all know is a vegetable high on water. It is a rich source of vitamin C, K and calcium and helps in maintaining a healthy heart.
Moringa generally referred to as drumstick is known as a ‘super plant’ for its unique yet powerful properties. It is great for diabetes, for healthy bones, acne and so on. It is a staple vegetable in Andhra and is also widely consumed in other states. I have a moringa tree in my garden. I use the drumsticks as a vegetable in sambar, in this pulusu and even pickle it. And I use the leaves in dals and moringa powder in buttermilk and curries.
The fresh drumsticks on my moringa tree beckoned.And I chanced upon this Andhra Mullakada Sorakaya Majjiga Pulusu recipe. Here is the awesome recipe-
1 cup bottle gourd chopped
2 cups drumsticks chopped into 2 inches
2 tbsp Besan or gram flour
3 cups of thick curd
1 tsp red chilli powder(optional)
4 Green chillies
1 tbsp Oil
½ tsp Turmeric
Salt to taste
For the tempering:
1 tbsp oil
4 garlic pods crushed
2 dry red chillies
1 tsp mustard seeds
Few curry leaves
1 tsp jeera or Cumin seeds
Firstly, peel and chop the Bottle gourd into cubes. Core the drumstick and chop into 2-inch pieces.
In a heavy-bottomed pan, boil 4 cups of water and add the chopped Bottle gourd, drumstick and green chillies. Bring it to boil.
Meanwhile, whisk the curd, besan, turmeric and chilli powder to make a smooth paste. Slowly add 3 cups of water. Add this to the beaten curd.
Once the Bottle gourd and drumsticks are cooked, slowly add buttermilk to it.
Stir continuously to avoid the breaking of the buttermilk. Bring it to boil and add required the salt according to your taste.
Subsequently, heat a small tempering pan. Pour the oil, add the red chillies, garlic, cumin and mustard seeds. Lastly, add the curry leaves and a pinch of asafoetida.
Finally, pour this tempering over the majjiga pulusu. Serve Andhra Mullakkada Sorakaya Majjiga Pulusu with hot steamed rice.
You can add pumpkin, brinjal or carrot as well.
Garnish with fresh or desiccated coconut
Garlic and red chilli powder is optional