Aava Pettina Majjiga Pulusu Recipe - Andhra Style Mor Kuzhambu
Give this Andhra style Majjige Huli or Mor Kuzhambu a try. It is cooked in a mustard and chili yogurt gravy that can be served along with Steamed rice, Palak Pappu and a big dollop of ghee for lunch or dinner.
Aava Pettina Majjiga Pulusu Recipe is a traditional Andhra Brahmin recipe usually served with muddapappu (plain cooked toor dal) and rice. In this recipe of Pulusu, paste of mustard seeds, sesame seeds and chana dal is added to a Yogurt mixture and brought to a boil and tempered with mustard seeds. It is also popularly called as Mor Kuzhambu in Tamil Nadu.
If you like this recipe, here are a few more Yogurt/ Dahi based curry recipes or gravy recipes you can make and serve for an South Indian lunch or dinner.
- 1 cup Curd (Dahi / Yogurt) , whisked
- 1 cup Water
- 4 Baby Potatoes , boiled and peeled
- 1 Carrot (Gajjar) , diced
- 1/2 cup Bottle gourd (lauki)
- 1 Tomato , quartered
- Salt , to taste
- 1 Green Chilli , slit
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- 2 sprig Curry leaves For the Aava paste
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1 teaspoon Sesame seeds (Til seeds)
- 1 teaspoon Rice
- 2 1/2 teaspoons Mustard seeds (Rai/ Kadugu)
- 1/2 tablespoon Fresh coconut , chopped into pieces
- 1/2 cup Hot water For tempering
- 1/2 teaspoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds) , a few
- Asafoetida (hing) , a pinch
How to make Aava Pettina Majjiga Pulusu Recipe - Andhra Style Mor Kuzhambu
To begin making Aava Pettina Majjiga Pulusu Recipe, soak Chana Dal, Sesame Seeds, Raw Rice, Mustard Seeds and Fresh Coconut in a cup of hot water for 20 minutes.
This is soaked in hot water so that the ingredients get soft and gets easy to grind the Aava paste (mustard paste).
Once the ingredients are soft, grind them all together in a mixer to a smooth paste and set the aava paste aside.
Into a pressure cooker, add a cup of water, salt and turmeric powder, potato, carrots, bottle gourd, tomatoes, slit green chilli, curry leaves and pressure cook for 3 whistles. Turn off the heat and allow the pressure to release naturally.
In another pan, on a low heat add the cup of whisked curd, half a cup of water, the Aava paste, a pinch of Asafoetida and bring to boil. Turn off the heat.
Do not add salt to the curd mixture when it is boiling, the mixture will curdle. Add salt only after adding the vegetables.
After all the vegetables are cooked, add them to the curd mixture along with the water. Mix well and simmer the Aava Pettina Majjiga Pulusu for 3 to 4 minutes. Add more salt if required.
In a tadka pan, add a teaspoon of oil. Once the oil is hot, add mustard seeds, fenugreek seeds (do not add too many, just 4 to 7 seeds would suffice) and asafoetida.
Once the mustard seeds stops crackling, turn off the flame and pour this over the prepared Aava Pettina Majjiga Pulusu. Mix well and serve
If the mixture is too watery, you can add half a tablespoon of besan flour mixed with a few tablespoons water to make it thick.