Aava Pettina Majjiga Pulusu Recipe – Andhra Style Mor Kuzhambu
Description:
Aava Pettina Majjiga Pulusu, also known as Mor Kuzhambu in Tamil Nadu, is a cherished traditional Andhra Brahmin dish. Often served as part of a comforting lunch, it is commonly paired with muddapappu (plain cooked toor dal) and steamed rice. This tangy, mildly spiced yogurt-based curry features a rich paste made from mustard seeds, sesame seeds, chana dal, and rice. The paste is simmered in a yogurt mixture, creating a thick, savory gravy that’s tempered with mustard seeds and aromatic spices, delivering a delightful flavor that perfectly complements rice.
This hearty dish is especially popular in Andhra homes and is a favorite during festivals and special occasions. The inclusion of vegetables like baby potatoes, carrots, and bottle gourd adds both flavor and nutrition, while the tempering of mustard seeds and methi seeds brings a crunchy, aromatic finish.
Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Curd (Dahi / Yogurt), whisked | 1 cup |
| Water | 1 cup |
| Baby Potatoes, boiled and peeled | 4 |
| Carrot (Gajjar), diced | 1 |
| Bottle gourd (lauki), chopped | 1/2 cup |
| Tomato, quartered | 1 |
| Salt | To taste |
| Green Chilli, slit | 1 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Curry leaves | 2 sprigs |
For the Aava Paste:
| Ingredient Name | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 teaspoon |
| Sesame seeds (Til seeds) | 1 teaspoon |
| Rice | 2 1/2 teaspoons |
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| Fresh coconut, chopped into pieces | 1/2 tablespoon |
| Hot water | 1/2 cup |
For Tempering (Tadka):
| Ingredient Name | Quantity |
|---|---|
| Oil | 1/2 teaspoon |
| Mustard seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Asafoetida (hing) | A pinch |
Preparation Time:
20 minutes (for soaking and preparation)
Cooking Time:
15 minutes
Instructions
-
Prepare the Aava Paste:
To start, soak the chana dal, sesame seeds, rice, mustard seeds, and fresh coconut pieces in a cup of hot water for 20 minutes. Soaking helps soften the ingredients, making them easier to grind into a smooth paste. -
Grind the Aava Paste:
After 20 minutes, drain the water and transfer the soaked ingredients to a mixer. Grind them into a fine, smooth paste. Set the aava paste aside for later use. -
Cook the Vegetables:
In a pressure cooker, add 1 cup of water, turmeric powder, salt, and the chopped vegetables (baby potatoes, carrots, bottle gourd, and tomatoes). Add the slit green chili and curry leaves. Close the pressure cooker lid and cook for 3 whistles. Once the cooking is done, let the pressure release naturally. -
Prepare the Yogurt Mixture:
In a separate pan, whisk the curd (yogurt) and add 1/2 cup of water. Stir in the prepared aava paste and a pinch of asafoetida. Heat the mixture over low heat and bring it to a gentle boil. Be careful not to allow the yogurt to curdle. Turn off the heat once the yogurt mixture has boiled. -
Combine the Vegetables and Yogurt Mixture:
After the vegetables are cooked, add them to the yogurt mixture along with the water from the pressure cooker. Stir gently to combine and simmer the mixture for 3-4 minutes to allow the flavors to meld. Taste and adjust salt if needed. -
Prepare the Tempering (Tadka):
In a small tempering pan, heat 1/2 teaspoon of oil. Once the oil is hot, add mustard seeds, fenugreek seeds (methi), and a pinch of asafoetida. Let the mustard seeds crackle and the fenugreek seeds release their fragrance. Turn off the heat once the seeds stop popping. -
Final Mixing and Serving:
Pour the hot tempering over the prepared Aava Pettina Majjiga Pulusu. Stir to combine. Serve the dish hot with steamed rice, palak pappu (spinach dal), and muttaikose poriyal (cabbage stir-fry) for a fulfilling and balanced Andhra-style meal.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Carbohydrates | ~22g |
| Protein | ~4g |
| Fat | ~3g |
| Fiber | ~4g |
| Sodium | ~350 mg |
| Potassium | ~450 mg |
| Vitamin C | ~18% DV |
| Calcium | ~8% DV |
Tips:
- Vegetable Variations: Feel free to experiment with different vegetables like pumpkin, bottle gourd, or even okra for variety in texture and flavor.
- Yogurt Consistency: Ensure that the yogurt is well-whisked before adding it to avoid curdling when heated.
- Heat Adjustments: If you prefer a spicier dish, increase the number of green chilies or add red chili powder to the aava paste.
- Serve with: This dish pairs wonderfully with plain steamed rice or jeera rice, along with a side of lentil-based curry or vegetable stir-fry.
Enjoy your delicious and nutritious Andhra-style Aava Pettina Majjiga Pulusu, a perfect blend of tangy, spicy, and savory flavors!
