Friday, August 20, 2010



Butter milk is also made as a khadi, another variety of majjiga pulusu,where as here we add chopped bhendi and bottle gourd vegetables..This will be very tasty wih hot steamed rice.Its a special of coastal andhra region..


Butter milk 4 glasses
Besan powder 2 to 3 tbsp
Tamarind paste 1/2 tsp
Chopped bhendi(large pieces) 1 cup
Chopped bottle gourd 1 cup
Green chillies 6 nos


Oil 1 1/2 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Methi seeds a pinch
Red mirchi 3 to 4 nos..slits
Curry leaves

Ava mixture:

1Mustard seeds 1 tsp
Red chilli 1 no
Make in to paste in small jar of the
grinder by adding 1 tbsp of water..


Place the chopped bhendi and bottle gourd pieces,green chilli slits in a pan,add tamarind paste and 1 glass of water,and keep for boiling on the stove.Meanwhile prepare the seasoning with oil, mustard and methi seeds along with redchilli slits seperately in another pan,and add in to the pan where the chopped vegetables are boiling in tamarind water.Also add curry leaves and some kothmeer,in the meanwhile mix butter milk along with besan powder and keep aside..After the vegetables are cooked,add besan mixed butter milk to it.
Add salt and let it boil in low flame or else if it is in high flame it may spill over..After the butter milk is boiled for 10 to 15 min in low flame ,switch off the stove and add the prepared ava mixture to the majjiga pulusu..Beware if ava is added without switching off the stove ,directly for boiling it will turn bitter,so only add it after it is switched off.

Totally it will take more than half an hour to cook this dish,but it is yummy..Garnish with coriander leaves.Another authentic tradition dish from Andhra region.


  1. wow wow its awesome favorite too ...thanks for sharing kanthi garu


  2. i love bhendi with anything, this one looks great

  3. Woww... very delicious and classic recipe.. thanks for sharing !!

  4. Mukkala pulusu thini chala rojulayindhi.E roju lunch ki ammani cheyyamani chepthanu.


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