Recipes Cooked, Photographed and Written by Praveena
PrepTime:10mins CookTime:15mins Cuisine:Indian
Indian summers are extremely unbearable mainly during the month of May, where we get to feel the heat waves even during the nights. So, the cheapest coolant among all others are water and buttermilk. We find many shop vendors, selling sachets of chilled water and chilled buttermilk.
And many recipes made with curd, buttermilk are included during summer meals. This is one such recipe, which is very easy to make and is very healthy too.

What is ‘Majjiga Pulusu’:
Majjiga Pulusu / Buttermilk Soup is a traditional soup recipe belonging to Telugu Cuisine of South India. It is perfectly suitable for hot summers as the main ingredient buttermilk serves as a body coolant. Buttermilk is just a diluted form of curd / yogurt.
South Indian way to serve ‘Majjiga Pulusu’:
I always loved the majjiga pulusu prepared by my Mom. And I feel very much satisfied I could replicate the same recipe and taste too. We had it with plain white rice and plain dal / plain lentil stew (recipe link⇒ Muddha Pappu / Dal / Plain LentilStew )
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Soup recipes collection here⇒ Salads & Soups
My rice recipes collection here⇒ Rice Recipes
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Related posts with ‘YOGURT’ / ‘CURD’:
- Onion-Yogurt Dip / Ulli-Perugu Pachchadi
- Pudina Raita / Mint-Yogurt Dip
- Mamidikaya Perugu Pachadi / Raw Mango Yogurt Dip
- Pineapple Perugu Pachadi / Yogurt Chutney
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Ingredients:
- Sour Curd / Regular Yogurt – 2 cups
- Bottle Gourd / Lauki / Sorakaya – ½ of a medium size
- Carrot – 2 medium size
- Drum sticks/ Mulakkada – 1 large
- Tomatoes – 2 small size
- Red Chilli Powder – 2 teaspoons
- Turmeric Powder – ½ teaspoon
- Coriander – 2 to 3 twigs
- Water – for cooking and boiling
- Chickpea flour / Besan / Senagapindi – 4 tablespoon
- Red Chilli Powder / Kaaram – ½ teaspoon
- Salt – 3 teaspoons / as per taste
Ingredients for Tempering :
- Mustard seeds / Aavalu – ¼ teaspoon
- Jeera / Cumin Seeds – ½ teaspoon
- Asafoetida / Hing / Inguva – half of ¼ teaspoon
- Dry Red Chillies – 3
- Curry Leaves – 5 to 6
- Cooking oil – 2 tablespoons
Special Ingredients:
- Chickpea flour / Besan / Senagapindi
- Bottle Gourd / Lauki / Sorakaya

Step wise pics Procedure for ‘Buttermilk Soup / Majjiga pulusu’:
PREP WORK:
- Wash all the vegetables thoroughly and cut them into cube size pieces or finger size length wise pieces.
- Slit the green chillies length wise and chop the coriander finely.
TO MAKE BUTTERMILK:
- Take the curd/yogurt into a separate bowl. Add 2 cups of water for every 1 cup of thick curd / yogurt.
- Whisk thoroughly using a hand blender or fork or regular mixer. Keep aside.
TO MAKE THE MIX FOR THICKENING:
- Add the chickpea flour/ besan to ¼ buttermilk ¼ cup which we left behind.
- Whisk thoroughly so that there are no lumps. Put it aside.
COOKING:








Tips:
- Vegans can surely make the same using coconut yogurt or any other plant based yogurt.
- You can make this soup with any plain yogurt, but SOUR curd / yogurt suits better.
- Adjust the salt, spice and consistency according your taste.
- Do not try to avoid the ‘Tempering’. Instead just add whatever ingredients are readily available, under the ‘Ingredients for Tempering’.
- You can serve this soup either hot or cold.
- Storage: This, Buttermilk soup / Majjiga pulusu, stays good upto a week when put in refrigerator. Just reheat before serving.
Result:
- The taste of this, Buttermilk soup / Majjiga pulusu, is very mild in spice and gives a soothing feel especially during hot summers.
- It can be had just as it is with some bread or chips on the side.
- We had it with plain white rice and plain dal / plain lentil stew (recipe link⇒ Muddha Pappu / Dal / Plain LentilStew )


Indian Soup with Buttermilk / Majjiga Pulusu
Equipment
- Sauce Pan / Vessel (for stove-top method)
Ingredients
Ingredients
- 2 cups Sour Curd / Regular Yogurt
- ½ of a Bottle Gourd / Lauki / Sorakaya (medium size)
- 2 count Carrots (medium size)
- 1 count Drum sticks/ Mulakkada (large size)
- 2 count Tomatoes (small size)
- 2 teaspoons Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 2 to 3 twigs Fresh Coriander
- as required Water (for cooking and boiling)
- 4 tablespoon Chickpea flour / Besan / Senagapindi
- ½ teaspoon Red Chilli Powder / Kaaram
- 3 teaspoons Salt (or as per taste)
Ingredients for Tempering:
- ¼ teaspoon Mustard seeds / Aavalu
- ½ teaspoon Jeera / Cumin Seeds
- ⅛ teaspoon Asafoetida / Hing / Inguva
- 3 count Dry Red Chillies
- 5 to 6 count Curry Leaves
- 2 tablespoons Cooking Oil
Instructions
- Firstly, make buttermilk, Take the curd/yogurt into a separate bowl. Add 2 cups of water for every 1 cup of thick curd / yogurt. Whisk thoroughly using a hand blender or fork or regular mixer. Keep aside.
- Next, wash all the vegetables thoroughly and cut them into cube size pieces or finger size length wise pieces.
- Slit the green chillies length wise and chop the coriander finely.
COOKING:
- Transfer all the vegetable pieces into a sauce pan / vessel. Add a teaspoon of salt, and water until they are sunk. Let them boil on stove top under high flame until they are softened. Later switch the flame off.
- Now, to the boiled veggies, add the turmeric powder, remaining salt, rest of the buttermilk, red chilli powder. Gently mix everything.Let the soup / pulusu boil for about 8-10 mins, under medium heat on stove top.
- When the soup/ pulusu boils & raises up to the brim of the vessel/pan, simmer the flame.Then, add the chickpea flour-buttermilk mix (which we kept aside) to the same.
- Add half of the chopped coriander and give everything a gentle mix.Keep it on flame for more 2 mins and then remove the pan/vessel from flame.
- On the same flame, put a small frying pan and add the ‘Ingredients for tempering’.Saute them and switch the flame off once done.
- Transfer all the tempering into the pulusu / soup vessel.Garnish with chopped coriander leaves and serve. Done!!
Notes
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Lovely recipe. Thanks for sharing the step by step pictures. Will this delicious and flavourful soup recipe soon!
Thanks a lot for your kind words! 🙂
Great recipe ! Perfect for summer !!
Yep!! 🙂 Thanks a lot, Megala!
Very interesting and new recipe. Thanks for sharing. Will definitely try!
Thank you so much, Jyoti! Thats nice to hear! 🙂
The pics speak about the dish amazingly ! Will try
Wow! Thank you so much! 🙂