Today’s recipe is the simplest of all the curries or rasam varieties and it is nothing but majjiga pulusu which is quite a popular quick rasam in andhra and telangana region of south india…
Other pulusu or andhra recipes on the blog to check out are pachi pulusu, bendakaya pulusu, egg pulusu, drumstick curry, kakarakaya fry, aloo fry etc..
It is usually called as perugu charu or majjiga charu or curd rasam which requires curd as the main ingredient. The recipe needs very few ingredients and that too the main part of the recipe is simple tadka or tempering.
There are so many recipes on the blog that are made out if yogurt or dahi or curd and they are simple summer recipes such as chaas recipe, lassi recipe, sweet lassi, shrikhand, onion raita, cucumber raita, mango lassi etc…
In summers buttermilk gives much relief if consumed and consuming plain buttermilk or masala buttermilk is quite common in summers in India.
Today I have twisted the buttermilk to make an interesting form of it and it is in the form of a pulusu commonly called as ‘majjiga pulusu’ in south indian andhra region.
Majjiga is a telugu word for buttermilk and buttermilk is obtained from yogurt and the yogurt can be made into many drinks like lassi recipes or chaas recipes which are too good for our tummy during summers and they are also key ingredients for a better digestion.
This majjiga pulusu can also be taken plain as a drink but this particular recipe tastes best with steamed rice and along with papad or fries or pickles..
This pulusu is also a very common one in south india and andhra region. I love to try out many pulusu variations and every pulusu is a sour and tangy soupy kind of a recipe.
This majjiga pulusu is not made using tamarind but it is made using buttermilk and majjiga is the main part of the recipe.
The rest is we need to give tempering to the pulusu and its all done…
This pulusu is a very healthy recipe as buttermilk is good for health, keeps us hydrated and also by adding ingredients like cumin and ginger makes it a soup that is perfect for good digestion.
In simplest terms this recipe can be termed as buttermilk rasam or majjiga charu and this is also a quick recipe that can be made apart from pachi pulusu.
Pulusu recipes are usually quick in making, very simple and they take in quite a few ingredients..
Rather than eating plain curd and many don’t prefer to eat curd with rice, therefore, making a pulusu with majjiga and combining it with plain rice is the best option…
Recipe details on how to make majjiga pulusu also called as buttermilk rasam below:
Majjiga Pulusu Recipe Andhra, Majjiga Charu | Buttermilk Rasam
Ingredients
- 2-3 glasses of buttermilk/majjiga mixed with salt
- 1/2 tsp green chilli paste
For tempering:
- 3 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 4-5 dried red chillies
- 5-6 curry leaves
- 2 medium size onions finely chopped
- 1/2 tsp turmeric powder
Instructions
- In a vessel, add buttermilk, add green chilli paste, mix everything well and rest it aside.
For tempering:
- In a wok, add oil and heat it.
- Add cumin seeds, mustard seeds and allow it to pop up.
- Add dried red chillies, stir well.
- Add curry leaves and let them crackle.
- Add finely chopped onions, add turmeric powder, mix
- Switch off the flame.
- Transfer the buttermilk into the tadka.
- Garnish with coriander leaves.
- Serve hot with rice!!!
That is not Majjiga Pulusu. You can say majjiga charu