Majjiga Charu Recipe, Perugu Charu, Majjiga Pulusu
Majjiga Charu Recipe | Perugu Charu | Majjiga Pulusu is one of the easiest rasam recipes which can be made in 10-15 minutes as we need not pressure cook or boil rasam.
Although this recipe is not much famous in Andhra region people like to make this recipe during summer season or to keep stomach light.
As we use basic kitchen ingredients and basic ingredients are sweet or sour curd and other lentils and onion. Curd is first whisked and then tempered with spice.
Usually, all rasam recipes are lentil-based and we add tomato or tamarind to get the sour flavour but in our case, as curd is sour, we need not add them.
When making this recipe we need to take care is that consistency is not loose, it should be either thick or medium to have better taste.
As South Indians prefer steamed rice instead of bread, they like to have rasam or liquid-based side dish along with curry, pickle, curd and fry items. So Majjiga Charu or Perugu Charu can be made in minutes and complete our task.
As we have added ginger in this recipe, it aids digestion. Usually, buttermilk is considered as one of the healthy drinks during the summer season as it helps in the hydrating body.
Tips to make Majjiga Charu or Perugu Charu:
- Frying green chillies and ginger paste, its raw flavour and spiciness decreases and enhances its flavour.
- Usually, sour curd tastes good for this recipe, if you like the sweet version you can use homemade fresh curd.
- Consistency of buttermilk should be medium to have good taste.
- To have good taste, either onion can be added directly or slightly roasted in temper.
- If you want you can also add finely chopped vegetables but we need to boil or cook them separately and add them.
Apart from Majjiga Pulusu you may also like to check:
Pachi Pulusu and
Majjiga Charu, Perugu Charu, Majjiga Pulusu
Majjiga Charu | Perugu charu | Majjiga Pulusu is one of the easiest rasam recipes which can be made in 10-15 minutes as we need not pressure cook or boil rasam.
Ingredients
- Curd/ Perugu – 1 bowl whisked (around 500 ml.)
- Green chillies – 4 No.
- Ginger – 5 No. 1-inch pieces
- Water – required qty.
- Salt – 1 ½ tbsp.
- Oil – 2 tbsp.
- Mustard seeds – ¼ tbsp.
- Cumin seeds –½ tbsp.
- Garlic – 9 No.
- Dry red chillies – 2 No.
- Curry leaves – 2 tbsp.
- Onions – ½ bowl
- Turmeric powder – ¼ tbsp.
- Coriander leaves – 2 tbsp.
Instructions
- First let us make the spice paste, take a mixer and add green chillies and ginger pieces.
- Make a paste of it and keep aside to use it in temper.
- In a bowl add curd (sour tastes good) and add a little salt and whisk to get the creamy texture.
- Add water to make it medium consistency and keep aside.
- To make temper, heat oil in a vessel, add cumin seeds, mustard seeds, crushed garlic cloves and green chilli paste.
- Saute till the raw flavour of ginger is cooked, add dry red chillies and curry leaves, mix well.
- At the end sprinkle little turmeric powder and add onions. Mix for a second and put this temper over buttermilk.
- Majjiga Charu or Perugu Charu tastes great with steam rice accompanied with papad.
Recipe Video
How to make Majjiga Charu or Perugu Charu:
- In a blender put green chillies and ginger pieces and grind to a coarse paste, transfer to another bowl and keep aside.
- Take a bowl and put curd into it and start whisking it to get a thick cream.
- Add adequate water to get thin consistency and add salt, mix well.
- In a vessel, heat oil and add mustard seeds, cumin seeds and crushed garlic cloves.
- Add green chilli paste and roast for a while, add dry red chillies and curry leaves.
- Put sliced onions and sprinkle little turmeric powder. Let onions do not turn soft.
- Add above temper mix in buttermilk and mix well.
- Last but not least, add coriander powder and mix Majjiga Charu.
- Perugu Charu tastes great when served after 30 minutes of preparation.
