Dosakaya Majjiga Pulusu

Today’s recipe is the simplest of all the curries or rasam varieties and it is nothing but Majjiga Pulusu which is quite a popular quick curry in Andhra.

This is one of my Mom’s signature dishes and she is best at cooking traditional Andhra dishes. A number of her recipes are my fav, needless to say….all of her recipes are my favorites.

Majjiga(Telugu) means buttermilk and Pulusu (Telugu) means curry. Predominantly, thick buttermilk is used in making this gravy and hence the name.

There are numerous ways to prepare Majjiga Pulusu….(Andhra version kadhi or a buttermilk based stew). This pale yellow coloured stew calls for vegetables cooked in a delectable combination of coconut-green chilli paste and curd. But here I used Mangalore dosakaya aka Mangalore cucumber. Vegetables like okra, bottle gourd and drum sticks are usually used to prepare this sour flavoured sauce with a tinge of spice that tickles your tastebuds.

Usually sour curd is used for making majjiga pulusu, since I didn’t like anything sour, my mom makes it with fresh curd.

This curry tastes best with steamed rice along with some papad or fryums or pickles. I often make this when I get tired as it is quite easy and takes only minimal ingredients.

Category : side dish, curry

Cuisine : South Indian

Servings : 5

Ingredients :

  • 1 Mangalore cucumber
  • 1 onion, chopped
  • A pinch
  • 1/2 cup curd
  • Chopped coriander leaves

For grinding :

  • 1/2 cup fresh coconut
  • 7 garlic cloves
  • 2 tbsp of chana dal/split chickpeas soaked in enough water
  • 6 to 7 green chillies
  • Salt
  • 1/2 cup curd

For tempering :

  • 1 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp chana dal/split chick peas
  • Few curry leaves

Method :

1. Soak 2 tbsp of chana dal in enough water for 1 hour and keep it aside.

2. Peel cucumber, discard the inner seed part and cut into small cubes

3. Blend the grinding ingredients to a nice and smooth paste with curd. Don’t add water.

4. Pressure cook cucumber pieces, onion with a pinch of turmeric powder and enough water.

4. Make tempering with oil, mustard seeds, chana dal and curry leaves, then keep aside.

5. Then add grinded paste, tempering and 1/2 cup curd to the cooked cucumber. Mix well and let it boil and simmer for 2 to 3 minutes. Finally add coriander leaves and turn off the flame. This is a semi thick gravy curry. Adjust the consistency by adding water.

6. Serve hot with steamed rice.


Add water to adjust the consistency.

Either thick or thin gravy, it is delicious.

Adjust the spiciness according to your taste.

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