Curd – 6 cups [room temperature]

Water – 1 1/2 to 2 cups

Besan – 2 tbsp

Turmeric powder – 1/2 tsp

Finely chopped coriander leaves – 1/4 cup

Pressure cook the below ingredients for 2 whistles Allow the pressure to go out and cool it. Keep it aside.

Drum stick pieces – 20

Bottled gourd pieces – 25 pieces large pieces [ remove pith]

Onion – 2 large cut into 4 pieces

Green chillies – 4 slit

Tomatoes – 2 cut into 4 pieces

water – 1cup

Turmeric powder – 1/2 tsp

Wash and soak the below ingredients for 2 hours and grind it to a paste

Green chillies – 2

Cumin seeds – 1/2 tsp

Moong dal – 3 tsp

Coriander seeds – 4 tsp

Dry red chillies – 2

Rice – 2 tsp

Moong dal – 3tsp

Fenugreek seeds – 1/4 tsp


Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Garlic – 6 cloves mashed

Dry red chillies – 12 pieces

Asafoetida – 1/2 tsp

Curry leaves – generous amount


  1. Take a small bowl. Mix besan with 2 to 3 tbsp of water. Mix well and keep it aside.
  2. Take a large cooking pan, add curd and whisk well. Add water, 1/2 tsp of turmeric powder, grinded masala paste and besan mixture.
  3. Whisk well and prepare smooth butter milk. Then add cooled pressure cooked pieces and mix well.
  4. Cook the butter milk mixture on high flame. Make sure to stir continuously.
  5. When the butter milk starts boiling, add chopped coriander leaves. Cook for another 3 to 4 minutes till the raw smell of the masala fades away.
  6. Switch off the flame, add salt and mix well. Keep it aside. Dont cover.
  7. Heat oil in a pan, add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for few seconds. Pour it over the boiled majjiga.
  8. Immediately cover with plate for 10 seconds. Open the lid and mix well. Check out the seasonings.
  9. Serve with podi pappu and rice.

When majjiga pulusu is hot, don’t cover it with lid.

You can add vegetables like pumpkin, okra and carrots.



Chilagada dumpalu- 4 medium size

Drum sticks – 8 pieces

Finely chopped onions – 3 cups

Green chillies – 3 slited

Tamarind paste- 2 tbsp

Grated jaggery – 1/3 cup

Salt to taste

Turmeric powder – 1/8 tsp

Red chilli powder- 2 tbsp

Water -2 1/2 cups


Oil- 1/4 cup

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/8 tsp

Garlic – 4 cloves mashed

Broken red chillies – 5 pieces

Curry leaves – few


  1. Wash and peel chilagada dumpalu. Cut dumpalu into big circles and add it into a bowl filled with water.
  2. Heat oil in a pressure cooker. Add mustard seeds, let them splutter. Then add all talimpu ingredients one by one. Fry for 30 seconds. Add finely chopped onions and green chillies.
  3. Mix well and add salt and turmeric powder. Cover and cook on low flame till onions turns into light pink colour.
  4. Add chilakada dumpalu. Mix and cover and cook on low flame for 5 to 6 minutes.
  5. Add red chilli powder. Mix throughly. Add jaggery and tamarind paste.
  6. Cover and cook on low flame till jaggery melts. Add drum stick pieces and water .
  7. Bring it to a boil. At this stage check out salt, sweet and sourness. Close lid and pressure cook on high flame till the first whistle.
  8. Cook on low flame for 2 minutes. Switch off the flame. Allow the pressure to release on its own and then open the cooker. Mix well and serve with mudda pappu and rice.