Home Quick Preps

Majjiga Pulusu Recipe | Buttermilk Rasam | How To make Majjiga Pulusu

Majjiga Pulusu or Majjiga Charu

Majjiga Pulusu or Majjiga Charu or Majjige Huli is a simple and easy to make rasam recipe yet tastes delicious. Majjiga is the whisked curd/yogurt aka Perugu in Telugu or Dahi in Hindi and thinned down just by adding water, i.e. buttermilk. Simple spices & chopped vegetables make this is an ideal rasam side dish very easy to make with the basic ingredients.

Majjiga Charu is packed with healthy spices, and vegetables like Cucumber, Bottle gourd, Carrot, and is so good for the digestion. Generally, sour curd is used to make this recipe to get a nice sour taste and the added spices make this a unique and tasty rasam recipe.

I’ve shared many rasam recipes and many with curd/yogurt in my blog and this is my goto recipe whenever I’ve extra curd.

Majjiga Pulusu is a common but popular recipe in the South Indian states of Andhra Pradesh & Telangana. Variations of this recipe are popular across India. Majjiga Charu is also called Majjige Huli in Karnataka, Mor Rasam, or Moz rasam in Tamilnadu & Kerala, Kadhi, or Kadi in north India.

You can add eggplant, snake gourd, bottle gourd, Spinach also to this recipe. This Majjige Huli or buttermilk rasam can be consumed as-is (similar to Raitha or plain buttermilk) or served with steamed rice and Papad or fryums.

Majjiga pulusu

Tips to make perfect Majjiga Charu 

  • Use sour curd made with full-fat milk that gives a rich creamy texture and nice flavor to the recipe
  • Make the tempering/tadka with mustard seed oil gives a nice & strong flavor. Add Asafoetida/Hing, Turmeric powder, Cumin seeds, and other tempering ingredients, Green Chillies, and fresh Curry leaves.
  • If you like the ginger flavor to enhance the taste, add a small piece of grated ginger to the majjiga charu or Majjige Huli.

Majjiga Pulusu Recipe | Buttermilk Rasam Step by Step Video

Majjiga Pulusu Recipe | Buttermilk Rasam Step by Step Recipe Card

Majjiga Pulusu Recipe

Majjiga Pulusu recipe is a easy and famous recipe in Andhra Pradesh and even in South India. Today we are going to reveal the secret on how to get the best taste.
Course Rasam
Cuisine Andhra cusine
Diet Gluten Free
Keyword buttermilk rasam, challa charu, majjiga charu, majjiga pulusu
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 people
Calories 200kcal
Author Sowji’sKitchen

Ingredients

  • 2 cups Curd/yogurt Sour
  • Salt to taste
  • 1 cup Water
  • 1/2 tsp Urad dal
  • 1/2 tsp Chana dal
  • 1/2 tsp Cumin/jeera
  • 1 Dried red chilli break into pieces
  • Few Curry leaves
  • 2 Green chilli chopped
  • 1/2 cup Onion chopped
  • 1/2 cup Tomatoes Diced
  • 1/4 tsp Turmeric

Instructions 

  • In a large bowl take 2 cups of sour curd, ½ tsp salt, and 1 cup water.
  • Whisk well and prepare smooth buttermilk.
  • Add chopped 1/2 cup onion, chopped 1/2 cup tomatoes and mix well.
  • In another pan heat 1 tsp oil, ½ tsp urad dal, ½ tsp chana dal, ½ tsp cumin, 1 dried red chilli, 2 green chilies, and a few curry leaves.
  • Let the tempering start spluttering and release nice aromas
  • Add ¼ tsp turmeric and saute until the raw flavor is gone.
  • Add the tempering over buttermilk and mix well.
  • Garnish with Cilantro and enjoy this yummy majjiga pulusu with hot steamed rice

Notes

  • Nutritional information is approximate

Visit my other popular and related recipes collection like

How to make Majjiga pulusu with step by step :

  1. In a large bowl take 2 cups curd, ½ tsp salt and 1 cup water.
Sour curd to make Majjige or Majjiga or Mor or buttermilk
  1. Whisk well and prepare smooth buttermilk or majjiga.
Whisk the sour curd to make creamy yogurt and add water to make buttermilk
  1. Add chopped 1/2 cup onion, chopped 1/2 cup tomatoes and mix well.
Add Onions, Tomato and other ingredients and mix well
  1. In another pan heat 1 tsp oil, ½ tsp urad dal, ½ tsp chana dal, ½ tsp cumin, 1 dried red chilli, 2 green chilies, and a few curry leaves.
Prepare the tempering for Majjiga Charu
  1. saute and splutter tempering.
  1. Now add ¼ tsp turmeric and saute until the raw flavor is gone.
Add turmeric in the tempering that gives nice color and taste to the Majjige Huli or Mor Rasam
  1. Transfer the tempering over buttermilk and mix well.
Add the tempering to Majjiga or buttermilk mixture and mix well
  1. Garnish with Cilantro and enjoy this yummy majjiga pulusu or majjige huli or mor rasam with hot steamed rice.
Enjoy the Majjiga Charu, Majjiga Pulusu, Buttermilk Rasam, Mor Rasam, Majjige Huli, or Kadhi with a side of steamed white rice

NO COMMENTS

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here