Mango Majjiga Pulusu, as it is called in my hometown in Andhra, a state in India, is a yogurt stew made with mango. Usually, we use a mix of vegetables in yogurt stew, but again there are many variations depending on the season and availability of vegetables in your region. Since the mango season already started in India, plus quite a few good mangoes are starting to become available here in the US as well, I am trying a lot of recipes in my kitchen using mango. I already made Mango pickle (Avakaya) that got over in no time, so I prepared another batch yesterday. Everyone craves mango pickles during this season in India and apart from using them in several pickles, South Indians especially use them in dal, chutneys, salads and stews. There are two types of stews: one is made in tamarind sauce like Sambhar, and the other one is made with yogurt or buttermilk, which is called Mango Majjiga Pulusu or Mango yogurt stew.
My husband is a huge fan of Majjiga Pulusu and every time I prepare this Majjiga Pulusu at home, he always reminisces fond childhood memories, including one about a kind elderly lady who often used to prepare this stew for him, back when he lived at her place for a bit during his college days, and I see his love and affection for this lady whom he used to treat as his grandma. What’s endearing is that no matter how tasty this stew would turn out, he would still remember the good old stew once prepared by his grandma.
I usually make Majjiga Pulusu with mixed vegetables but since this is the season of mangoes, I tried making this stew with mangoes. This dish has a very straightforward and easy recipe and can be made in 10-15 minutes with basic ingredients that are mostly available in our regular Indian kitchens. I prepared this stew using just raw mangoes, but you can also add drumsticks, onions or other vegetables in this stew if you want to. This stew tastes amazing with rice and roti as well. Do give it a try, and let me know how you like it 🙂
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Mango Majjiga Pulusu Recipe:
Ingredients that we need for this Mango stew are 1 large mango ( or 2 small), 1 cup yogurt, 2 teaspoons of chickpea flour (basin), 1 small piece of coconut, 1 tablespoon cumin seeds, 1-inch ginger and 5-6 green chilis or more as per your tolerance to spice.
Add coconut, green chilis, ginger and cumin seeds to the blender and grind it into a paste.
Add a little water while grinding it to make it into a coarse paste.
Add in the yogurt and chickpea flour to the blender and pulse it for a minute to combine all of the ingredients well. Add water as required to turn it into a thin batter.
Transfer this yogurt and chickpea flour batter to a saucepan and add turmeric and salt to taste. Add water if required. Keep it on a medium heat and let it come to a boil. Stir it once in a while.
While the yogurt stew is coming to a boil, wash and cut the mangoes into a desired shape and size. Don’t peel the mangoes.
Once the yogurt stew comes to a boil, add these sliced mangoes to it. Let it cook for another 4-5 minutes. Feel free to add some water if you think the stew is getting very thick. Check the salt and add more if needed.
Once the mangoes are cooked enough, turn the heat off. Don’t overcook the mangoes till they become mushy. Add some freshly chopped coriander on top.
Add the seasoning on top. For seasoning, heat oil in a pan, add urad dal, mustard seeds, cumin seeds, dry red chilis, hing, curry leaves and crushed garlic. Garlic adds a nice aroma and flavor to this stew, so I like to add it in the seasoning. I also added some red chili powder to add some extra spice and color to the stew and turned the heat off.
Transfer the stew to a serving bowl and add the seasoning on top.
Serve this stew with plain rice or roti. I served it with warm rice, and my kids enjoyed the flavors of mango infused in the yogurt stew- quite different than the regular yogurt stew that I always make with mixed vegetables, and very bold in its flavor, while being entirely palatable. Do give it a try and I hope you too will like it 🙂
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 1 Large or 2 small Mangoes
- 2 tsp chickpea flour
- 1 cup plain yogurt
- 4-5 green chilis
- 1 inch ginger, chopped
- 1 small piece of coconut or 2 tsp of desiccated coconut
- 1 tsp cumin seeds
- 1 tbsp of freshly chopped coriander leaves
- 1/2 tsp turmeric powder
- salt to taste
- 1-2 tsp cooking oil or ghee
- 1/2 tsp of urad dal
- 1/2 tsp of mustard seeds
- 1/2 tsp of cumin seeds
- 1 sprig of curry leaves
- a pinch of asafoetida or hing
- 5-6 crushed garlic
- 1/2 tsp of red chili powder (optional)
Ingredients
For Seasoning
|
|
- Add coconut, green chilis, ginger and cumin seeds to the blender and grind it into a paste.
- Add in the yogurt and chickpea flour to the blender and pulse it for a minute to combine all of the ingredients well. Add water as required to turn it into a thin batter.
- Transfer this yogurt and chickpea flour batter to a saucepan and add turmeric and salt to taste. Add water if required. Keep it on a medium heat and let it come to a boil. Stir it once in a while.
- While the yogurt stew is coming to a boil, wash and cut the mangoes into a desired shape and size. Don’t peel the mangoes.
- Once the yogurt stew comes to a boil, add the sliced mangoes to it. Let them cook for another 4-5 minutes. Add water if you think the stew is getting very thick. Check the salt and add more if needed.
- Once the mangoes are cooked enough, turn the heat off.
- Add some freshly chopped coriander on top.
- Add the seasoning on top.
- Serve this stew with plain rice or roti. Enjoy! 😀
