After seeing the different recipes for Mor Kozhumbu/ Kadis/Majjiga pulusu on various blogs, I wanted to post Andhra version of majjiga pulusu. I used potato, carrot, spinach and bachali kura (Poi/ Pasali Keerai/ Basella alba Stewaret). You can also use bottle gourd (sorakaya), okra etc.

This dish is usually served with small lentil vadas (dumplings) on the side. Vadas are extremely simple to make; ingredients as exactly same as the masala paste. If you plan to make the wadas, just use a bit more of all the ingredients and grind into a thick paste without adding water. Make into small dumplings and deep fry. Enjoy them as is or soaked in the majjiga pulusu. Yummy!!!!

Majjiga Pulusu with Greens
Majjiga Pulusu with Greens
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Majjiga Pulusu with Greens
Majjiga Pulusu with Greens
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
  • 1 Potato - medium, cut into thick long slices
  • 1 Carrot - medium, cut into thick long slices
  • 1/2 cup Spinach - chopped
  • 1/2 cup Bachali Kura - chopped
  • 1 cup Yogurt (sour yogurt is preferred)
For the paste:
  • 1 tbsp Chana Dal
  • 1 tbsp Toor dal
  • 1 tsp Raw rice
  • 2 tbsps coconut Grated (fresh or dry)
  • 1/4 Ginger "
  • 3 - 4 chilies Green
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
For popu:
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 2 chilies Red
  • pinch Hing
  • 6 Curry leaves
Servings: serving
To make the paste:
  1. Soak rice, chana and toor dal for about 30 minutes in warm water. Grind them along with all the other ingredients into a smooth paste with water.
To make the pulusu:
  1. Boil potatoes and carrots with turmeric and salt in about 1 cup of water. When these veggies are slightly tender, after about 10 minutes, add the chopped greens and boil till they wilt.
  2. Meanwhile whisk yogurt into smooth consistency with no lumps.
  3. Add the paste, yogurt, salt (to taste) and turmeric to the boiled veggies. Reduce the heat to medium low and cook for about 10 minutes. If you think the mixture is too thick, add water to bring to your desired consistency.
  4. Remove from heat when it comes to a slow simmer and do the popu. Heat 1 tsp ghee in a small pan, add the popu ingredients and when they splutter, add to the majjiga.
  5. Serve with rice and vadas.
Recipe Notes

Asha's Poosanikai Mor kuzhambu

Shivapriya's Tomato Kadhi

Ratnavalli's Majjiga Pulusu

Priya's Majjiga Pulusu

Prema's Mor Kuzhambu

My own Tomato Kadhi

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9 thoughts on “Majjiga Pulusu with Greens”

  1. I love those Vadas Pavani! This is a different kind of pulusu than we make.It’s almost Punjabi Kadhi pakoris.YUMMY!! I will make it sometime next week.

    Thanks for linking mine.I have Majjige saaru ,a kannadiga Majjiga pulusu too.So many names for the the similar dish!:))

    Feels great that we all are so alike yet different just like our cuisines!!

  2. I do a similar version and its called pidicha palidha, where I soak different dal then grind them and makes small balls. Steam cook them and add it to the yogurt gravy (Palidha or Palidhya). Will post this dish soon. Your version is very good and sure to try. Thanks for sharing.

  3. Wow Pavni, Looks so much like kadi pakoda. Would love to gulp a couple of those round pulusu along with a gold iced lime juice.

  4. Hi Pavani,
    Pulusu looks awesome. I would prfer my vadas on the side too! Vadas look so professional. nice recipe!

  5. Hi Pavani,

    Indira asked me make Kadhi and I found your recipe.It came out quite good considering this is the first time I made Kadhi.

    Thank you.

    1. Prasadannayya, so nice to see your comment. I am really glad that your first attempt at making kadhi went well. Thank you for letting me know.

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