Majjiga Pulusu Recipe | Andhra Majjiga Charu | Buttermilk Rasam with detailed photo and video recipe. A simple and easy rasam recipe made with sour buttermilk and vegetable seasonings. It is an ideal rasam side dish that can be made within minutes, with the basic ingredients. The recipe hails from the Southern state of Andhra cuisine and can be easily served for lunch and dinner with steamed rice.
Majjiga Pulusu Recipe | Andhra Majjiga Charu | Buttermilk Rasam with step-by-step photo and video recipe. Rasam recipes are one of the essential side dish recipes for many South Indian households. It is generally made with a combination of spices in a lentil-based base or with a tomato base. Yet it can be made in other ways too and one such simple and easy rasam recipe is the Majjiga Pulusu or buttermilk rasam.
I am not a huge fan of rasam recipes and I am more of sambar or dal recipes. The main reason is the consistency of the rasam. For instance, the pepper garlic rasam has a watery consistency and I feel it does not mix with rice. Whereas if you compare it with any lentil-based sambar or coconut-based sambar which has a medium consistency. It gels well with rice. Having said that, it is a different scenario for the Majjiga Pulusu recipe. You use buttermilk which generally has a better thickness. Moreover, it hardly takes a couple of minutes to make it as it does not need to pressure cook or boil. Hence whenever you feel lethargic about making something fancy, you can opt for this recipe.
Furthermore, some more tips, suggestions, and variations for a perfect and tasty Majjiga Pulusu recipe. Firstly, as I mentioned the buttermilk rasam tastes good when it is sour. It would end up with a spicy and sour rasam recipe. Secondly, if your yogurt is not sour, you should be good at adding a teaspoon of lemon juice to balance the taste. Also, to make the buttermilk sour you can keep it in a warm place or even under the sun. Lastly, you can easily make and keep it in a fridge for 2-3 days. In addition, you can also add more finely chopped veggies to make it more tasty and flavourful.
Finally, I request you to check my other Rasam Recipes Collection with this post of the Majjiga Pulusu Recipe. It mainly includes recipes like Pachi Pulusu, Pesara Pappu Charu, Kalyana Rasam, Paruppu Rasam, Lemon Rasam, Punarpuli Saaru, Pepper Garlic Rasam, rasam, Kollu Rasam, Mysore rasam. Further to these, I would also like to highlight my other detailed recipes collection like,
About Majjiga Pulusu
It is a traditional simple and comforting rasam recipe prepared with sour creamy buttermilk with basic spices and vegetables. Majjiga Pulusu or Majjiga Chaaru is a popular rasam recipe from Andhra cuisine but has spread in other states too. It is most commonly served with hot steamed rice as a side dish, but can also be served as an appetizer. The selling point of this rasam is the unique combination of tanginess, creaminess, and the added spice flavor.
There are many different ways this simple Majjiga Pulusu Recipe is prepared but the use of yoghurt remains consistent. The additional spices and vegetables added to rasam make it versatile and special. The most common vegetable added to it is carrot grate, but it can also take other leafy vegetables. You may add dill leaves, pudina leaves, spinach leaves, and fenugreek leaves.
Video Recipe
Recipe Card for Andhra Majjiga Charu
Majjiga Pulusu Recipe | Andhra Majjiga Charu | Buttermilk Rasam
Ingredients
- 2 cup curd
- 1 cup water
- 1 tsp salt
- 2 tbsp oil
- ½ tsp urad dal
- ½ tsp chana dal
- 1 tsp cumin
- ¼ tsp methi
- pinch hing
- 2 dried red chilli
- few curry leaves
- 1 inch ginger, grated
- 2 chilli, chopped
- 1 onion, sliced
- 1 tomato, chopped
- ¼ tsp turmeric
- ¼ tsp chilli powder
- 2 tbsp coriander, finely chopped
Instructions
- Firstly, in a bowl whisk 2 cup curd to a smooth consistency.
- add 1 cup water, ¾ tsp salt and mix well adjusting the consistency. Keep aside.
- In a pan heat 2 tbsp oil. Add ½ tsp urad dal, ½ tsp chana dal, 1 tsp cumin, ¼ tsp methi, pinch thing, 2 dried red chilli and few curry leaves. Splutter the tempering.
- Add 1 inch ginger, 2 chilli and saute slightly.
- Also add 1 onion and saute making sure the onion softens.
- Further, add 1 tomato and saute for 1 minute.
- Now add ¼ tsp turmeric, ¼ tsp chilli powder and ¼ tsp salt.
- Saute on low flame until the spices turn aromatic.
- Pour the tempering over the curd and mix well.
- You can also whisk further making sure all the spices are well combined.
- Finally, add 2 tbsp coriander and mix well. Enjoy Majjiga Pulusu Recipe with hot steamed rice.
How to Make Majjiga Pulusu with Step-by-step photos
- Firstly, in a bowl whisk 2 cup curd to a smooth consistency.
- Add 1 cup water, ¾ tsp salt and mix well adjusting the consistency. Keep aside.
- In a pan heat 2 tbsp oil. Add ½ tsp urad dal, ½ tsp chana dal, 1 tsp cumin, ¼ tsp methi, pinch thing, 2 dried red chilli and few curry leaves. Splutter the tempering.
- Add 1 inch ginger, 2 chilli and saute slightly.
- Also add 1 onion and saute making sure the onion softens.
- Further, add 1 tomato and saute for 1 minute.
- Now add ¼ tsp turmeric, ¼ tsp chilli powder and ¼ tsp salt.
- Saute on low flame until the spices turn aromatic.
- Pour the tempering over the curd and mix well.
- You can also whisk further making sure all the spices are well combined.
- Finally, add 2 tbsp coriander and mix well. Enjoy Majjiga Pulusu Recipe with hot steamed rice.
Notes:
- Firstly, make sure to use slightly sour curd for a rich flavour.
- Also, adjust the amount of chilli depending on the spice level you can handle.
- Additionally, adding hing gives a good flavour to rasam.
- Finally, Majjiga Charu Recipe is best served when chilled.